Gluten-Free Lemon Pound Cake
Bright, zesty, and irresistibly moist, this gluten-free lemon pound cake is a must-try for dessert lovers seeking a delicious gluten-free option. Made with a blend of gluten-free all-purpose flour and almond flour, this cake achieves the perfect balance of tender crumb and rich flavor without sacrificing texture. Infused with vibrant lemon zest and fresh lemon juice, its citrusy aroma and taste shine in every bite. Topped with a tangy lemon glaze, this pound cake is not only gluten-free but also a show-stopping centerpiece for special occasions or a delightful everyday treat. With a simple prep time of 20 minutes and a bake time of just an hour, this recipe is easy to follow and perfect for home bakers looking to impress. Serve it up as a fresh dessert or a sweet accompaniment to afternoon tea!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 0.5 cup Whole milk
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan with gluten-free flour.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Once the cake is done, let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
When the cake is cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice and serve the cake. Enjoy your gluten-free lemon pound cake!
Nutrition Facts
Calories |
5144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.0 g | 342% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 676.3 g | 246% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 430.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 579 mg | 45% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
