Description

This gluten-free lemon pound cake is moist, buttery, and bursting with bright lemon zest. Soft crumb, fresh citrus aroma, and a sweet tangy glaze make this the perfect treat for brunch, tea time, or anytime dessert cravings!

Ingredients

FOR THE CAKE:

1½ cups gluten-free 1:1 all-purpose flour (with xanthan gum)

1 tsp baking powder

¼ tsp salt

1 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs, room temperature

¼ cup sour cream or Greek yogurt

¼ cup milk (or almond milk)

2 tbsp lemon zest

2 tbsp lemon juice

1½ tsp vanilla extract

FOR THE LEMON GLAZE:

1 cup powdered sugar

2–3 tbsp lemon juice

½ tsp lemon zest (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment.

2. Whisk gluten-free flour, baking powder, and salt together.

3. In a bowl, beat softened butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well.

5. Stir in sour cream, milk, lemon zest, lemon juice, and vanilla.

6. Add dry ingredients and mix just until incorporated — do not overmix.

7. Spread batter evenly into the loaf pan and smooth the top.

8. Bake 55–65 minutes or until a toothpick inserted in the center comes out clean.

9. Cool in the pan 10 minutes, then transfer to a rack to cool completely.

10.

11. MAKE THE GLAZE:

12. Whisk powdered sugar and lemon juice until smooth.

13. Drizzle over cooled cake and sprinkle lemon zest if desired.

Notes

Use a gluten-free flour blend with xanthan gum for the best texture.

Add extra lemon zest for brighter flavor.

Tent loaf with foil if browning early.

Cake stays moist for days and freezes beautifully.