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–+ servings

Gluten-Free Lemon Pound Cake

A delightful gluten-free lemon pound cake with a zesty flavor and moist texture, perfect for any occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Choose a blend that includes xanthan gum.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest Fresh zest adds flavor.
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Equipment

  • 9x5-inch loaf pan
  • electric mixer
  • mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan with unsalted butter and dust with gluten-free flour or line with parchment paper.
  3. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until well combined.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 50-60 minutes, checking for doneness with a toothpick.
  9. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 320kcalProtein: 4gSodium: 200mg

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