Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Darlene Backer says
March 21, 2013 at 8:29 am
For the dry lemon pudding mix, did you use the instant or cooked variety?
March 21, 2013 at 9:03 am
Good question, Darlene, I’ll add that to the recipe. I used instant pudding mix.
Barbie Molnar says
March 21, 2013 at 10:51 am
Is it ok to use almond or rice milk instead of cow’s milk? I cannot wait to try this recipe! Thank you!
March 21, 2013 at 10:57 am
Yes, I think any dairy-free milk should work just fine as well.
March 21, 2013 at 5:45 pm
What brand of pudding mix do you use that’s gluten free?
March 21, 2013 at 5:58 pm
Jell-o brand instant lemon pudding mix. Kraft labels all allergens very clearly, and if anything would be derived from wheat, rye, barley, or oats, it is clearly labelled (I’m in Canada).
March 21, 2013 at 6:27 pm
Ahh Jeanine..lemon..I’m a softie for that one.. Mmm, I like that this loaf uses a fair bit of lemon. I need to stock up on lemons soon!
March 21, 2013 at 6:31 pm
Ah, I knew you’d love this one, Betty! 🙂 I just bought another bag of lemons..hmm…what to make now…
March 21, 2013 at 7:28 pm
Is there anything that can be used in place of sweet rice flour? If not, where do you find it ??
March 21, 2013 at 7:32 pm
I’m not sure what you could substitute for the sweet rice flour. Sweet rice flour, also called “Glutinous Rice Flour” can be found with other gluten-free flours, or in asian markets. It is made by grinding a sticky rice into a flour, so it is more starchy than regular rice flour.
March 21, 2013 at 7:35 pm
Thanks for the information… I will have to stop by one of the asian markets and see if I can find some. Your recipe looks amazing.
March 21, 2013 at 7:39 pm
Thanks, Stephanie! You can find sweet rice and white rice flour at asian markets (or even in the asian section of your grocery store) for MUCH cheaper than anywhere else.
J L says
March 21, 2013 at 11:21 pm
Could you use superfine brown rice flour instead of white rice flour?
March 22, 2013 at 6:21 am
You could try, I didn’t because I wanted to make sure that the yellow colour came through nicely. If you attempt it, please let me know how it worked!
March 22, 2013 at 8:42 am
Looks wonderful, is this the picture of the one you made? I love looking at all your recipes, I just have to decide what to make haha!
March 22, 2013 at 10:06 am
Yes, this is the one I made. 🙂 Deciding what to make is the hard part!
March 25, 2013 at 3:27 pm
Jeanine, your recipes are amazing !! I just made this lemon pound cake, and oh my simply delicious!!! I have also made your cinnamon rolls, monster cookies, and pizza crust all a success!! We live in Norway House, Manitoba , I have been on the gluten free diet(celiac actually ) for about 2 years now , but I love baking, you have given me the joy of baking back!! Thank you , thank you, thank you!!!
March 25, 2013 at 8:21 pm
My pleasure, Claire! Thanks for letting me know that you’re enjoying the recipes, it’s what fuels me to keep going! 🙂
March 22, 2013 at 6:37 pm
this looks simply amazing! I do have a question though, am I able to substitute the starches for anything else?
Thank you for sharing!
March 25, 2013 at 8:22 pm
I’m not sure, Szasza, I’ve only made it as written, but if you experiment with it, please let us know how it works!
March 28, 2013 at 11:34 am
Hey! This pound cake was great! Just made it and am sampling it now. I live in the country and the stores nearest me did not carry potato starch or tapioca starch (even went to the local Health Food Store) but I wanted to try this recipe with what I had on hand as pound cake is one of my feel-good favorites. Forgot to even look for the Rice Flour, so just used my xo Baking Co. GF All Purpose Flour Blend. Substituted cup for cup, and used this flour substitution for the tapioca starch too. For the potato starch I just used corn starch. The pound cake is superb! Thanks for the recipe.
Jeanine Friesen says
April 24, 2013 at 1:41 pm
Glad to hear that, Linda! Thanks for letting us know that you were able to make those substitutions successfully! 🙂
Christi King says
March 28, 2013 at 9:42 pm
Just wanted to say ‘thanks’ for this recipe! I made a double batch tonight in anticipation of Easter weekend visitors. It is delicious, and my gluten-loving husband can’t get enough. I also tried your cutout sugar cookie recipe at Christmas and it was a huge hit! Thanks!!
April 5, 2013 at 8:35 pm
🙂 Thanks for the comment, Christi! I LOVE when gluten-eaters can’t keep their hands off of our gluten-free baked goods. 🙂
March 29, 2013 at 10:43 am
Do you think I could substitute Better Batter? Looks like it would be 1 3/4 cup + 2T…
April 5, 2013 at 8:34 pm
You could try, Louanne, it might work. I’ve never played around with all purpose flours. If you try it, please let me know how it worked!
Lois Keffer says
April 5, 2013 at 1:31 pm
Everyone loved this at Easter dinner! Thank you, Jeanine!
Yeah!! Glad to hear that, Lois! thanks for sharing!
April 5, 2013 at 8:15 pm
looks amazing! I have a question regarding using a gluten free flour blend which is what I have been using(I am new to the gluten free world and trying to navigate the jungle of gluten free baking,lol). Would I still use the potato starch in addition to the flour blend or would I add an extra 5 tbsp. of the flour blend in place of the potato starch. Thank you. Can’t wait to try it.
April 5, 2013 at 8:33 pm
Hi Susan, I haven’t tried this recipe using any all purpose blends, but if you were wanting to try to sub it, I would sub 1 1/2 cups plus 2 Tablespoons of all purpose blend for the white rice, sweet rice, potato and tapioca starches. Also, check to see if your all purpose already has xanthan gum or not. If it does, you can eliminate that as well. Let me know how it works for you – as written it’s amazing, but I haven’t tried any other way.
April 5, 2013 at 11:46 pm
thank you! I do not have any sweet rice or white rice flour so wanted to try it with my all purpose mix. I live in a very rural area and the closest store that has anything worthwhile driving for gluten related is at least 60 miles away so have kind of tried to make do as I can. Gluten free baking is so very different from regular baking…but, I keep plugging along,lol. Your recipes look amazing and can’t wait to get started on trying some of them
April 24, 2013 at 1:40 pm
Susan, did your all purpose flour blend work? I know what it’s like to live rural too – it’s not easy when you need multiple ingredients just to bake. 🙂
April 8, 2013 at 12:27 pm
This recipe was incredible. I love it. It got rave reviews from guests I had over this weekend – even though I didn’t use the glaze. I’ve also tried it with the glaze in a previous attempt and that was amazing, too. I used coconut milk and coconut oil in place of the milk and butter since one of my guests was allergic to dairy and it worked very, very well.
April 24, 2013 at 1:11 pm
Great tips on making it dairy-free, Jennifer! Thanks so much for sharing what worked for you, I appreciate it!
Peggy Dennison says
April 29, 2013 at 11:28 am
I made the lemon gf pound cake this morning.
It looked beautiful when it first came out of the over.
I had tested it to make sure that it was done, and the tester came out clean.
As soon as it was starting to cool, it fell.
When I cut a piece after cooling, it was doughy.
The flavor was good, but that was about all I could say about the cake.
I was so disappointed.
April 30, 2013 at 10:43 am
I’m sorry to hear that, Peggy! A few questions that might help me figure out what went wrong – Did you make any substitutions? Do you have an oven thermometer? What kind of bakeware did you use (silicone, glass, non-stick metal, etc)?
It really is a great cake, sorry it didn’t work well for you though.
May 4, 2013 at 9:06 am
I didn’t make any substitutions and I used a metal loaf pan.
I do not have a oven thermometer.
The cake really smelled good and had a good pound cake flavor.
May 6, 2013 at 2:58 pm
Very odd – I wish I had an answer for you, Peggy. There are so many factors in gluten-free baking, it’s hard to pin-point exactly what it could be. Sometimes, it’s as simple as 5 more minutes of baking.
Bonnie Springer says
June 30, 2013 at 9:22 am
Thanks so much for sharing this recipe. I made this Friday evening for a dinner party last night. It was a huge hit with the guests who declared it the best pound cake they had ever eaten period. Most were shocked to find out that it was gluten free. I’m definitely going to make it again. I think a slice would make a great base for strawberry shortcake (perhaps skipping the glaze if used for shortcake). I’m also going to try different citrus flavors like orange or lime.
July 20, 2013 at 1:27 pm
Ah, Bonnie, sounds like you’re onto something! Different citrus flavours (or even a combination of them) would be fantastic! I love when people who don’t eat gluten-free don’t have a clue that they are. 🙂
Alice Theofan says
February 19, 2014 at 12:25 pm
I made this lemon pound cake yesterday. It looked as if it was going to be a success until half way through the baking time and then……it sunk! Right down the middle. I don’t understand what I did wrong. I was going to toss it because it didn’t look very nice but My husband saved it and LOVED it! LOL! It is very lemony and doesn’t seem GF at all. I will make it again and see if I can keep it from sinking. THanks again for another wonderful recipe.
March 30, 2014 at 10:32 pm
I made this cake in a flower cake pan today. It was amazing. Texture and taste are heavenly. We are a GF/DF family and I used rice milk and margarine, they worked great. I also forgot to buy xantham gum and substituted psyllium husk for it.
April 4, 2014 at 8:54 pm
I don’t know why I waited so long to make this! It was superb. No icing for me as it was sweet and delish on its own! Thank you, thank you again!
September 27, 2014 at 12:35 pm
So Good! I used GF corn starch and robin-hood pre mixed gluten free flour. I also added a few drops of lemon oil to up the lemon kick. I cut back on the sugar 3/4cups of palm sugar instead of 1cup white sugar. I didn’t have any pudding mix so I used lemon pie filling powder. IT WAS AWESOME! It has a lovely texture, hard to tell it’s gluten free.
Dorothy Galea says
December 22, 2014 at 8:06 am
Hi Jeanine……. I made the lemon pound cake for my friend and she is still in awe of how good it is. She also asked me to give her your website to look for more wonderful recipes. Thank you. I have one question…..can I change one cup of all purpose flour to a one cup of your gluten free flour mix. so that I can bake some of my own recipes?
July 18, 2015 at 4:58 pm
I live in the UK. This is an amazing site! My little grandson loves lemon cake and he has just been diagnosed as being gluten intolerant. I wld love to make this cake, but am not sure about converting cups to grammes. There are several conversion sites on internet and they have different amounts!!! I don’t suppose you are able to give me the recipe in grammes ….nor lbs and ounces please?
Thank you in anticipation!!! ( if you can of course !)
July 20, 2015 at 7:56 am
Hi Maggie! I don’t have the weights for this one, I usually weigh while I’m baking now, makes things much easier (and more accurate). 😉 BUT – this lemon cake has the flour weights included: http://www.faithfullyglutenfree.com/2015/02/gluten-free-lemon-poke-cake.html
May 5, 2016 at 10:08 am
I’m not a fan of xanthan gum. I find it gives an odd mouthfeel to cakes. What can I use as a substitute? Would ground chia or ground flax work? I noticed somebody above mentioned psyllium husks. I’ve never tried that…
May 10, 2016 at 8:30 pm
I have never tried using psyllium or chia on their own as a xanthan replacer.
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