Ingredients
FOR THE LEMON POUND CAKE:
1½ cups gluten-free 1:1 flour (with xanthan gum)
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs, room temperature
⅓ cup sour cream or Greek yogurt
¼ cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
FOR THE LEMON GLAZE:
¾ cup powdered sugar
1½–2 tbsp fresh lemon juice
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.
2. In a bowl, whisk gluten-free flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time until smooth.
5. Mix in sour cream, lemon juice, lemon zest, and vanilla.
6. Gradually add dry ingredients and mix until just combined.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake 45–55 minutes, until a toothpick inserted comes out clean.
9. Cool cake completely.
10. Whisk powdered sugar and lemon juice to make glaze and drizzle over cake before serving.
Notes
Use room-temperature ingredients for best texture.
Do not overmix to keep the crumb tender.
For extra lemon flavor, add more zest to the glaze.
Cake stays moist for days when stored airtight.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: gluten free lemon pound cake, lemon loaf gluten free, moist lemon cake, easy gluten free dessert