By Wendy Stoltz / Last Modified On May 8, 2023

This irresistible Gluten-Free Lemon Pound Cake Bread is delicately tender, bursting with luscious lemon flavor, and undoubtedly the perfect quick bread that will leave lemon lovers craving more. You won't be able to resist sinking your teeth into a slice of this cake-like bread that is easy to make and incredibly moist.

Love lemon-y treats? You might also like my Gluten-Free Lemon Cupcakes. My Gluten-Free Lemon Bars are also a delicious lemon treat. For more lemon-inspired recipes, try my Gluten-Free Lemon Cake, Gluten-Free Lemon Drizzle Cake, or Gluten-Free Pound Cake, all bursting with great flavor.

Looking to expand your gluten-free baking skills? Check out this Udemy course on Deliciously Gluten-Free Artisan Breads. With easy-to-follow video tutorials, you'll learn to create delicious, bakery-quality breads in your own kitchen.

Gluten-Free Lemon Pound Cake Recipe

This Easy Gluten-Free Lemon Bread is perfect on its own, topped with lemon curd, or as the base of a strawberry shortcake sundae. If you love anything lemon, you will fall head-over-heals for this bread, as we did.

I've been making this gluten-free lemon bread recipe for almost 20 years.

I like enjoying a slice with afternoon tea, but my favorite way to enjoy this Easy Gluten-Free Lemon bread is topped with dairy-free vanilla ice cream and sliced strawberries. The combination of flavors is insanely good. Lemon, vanilla, strawberries - you can get behind this, right?

Why You’re Going to Love These Gluten-Free Lemon Pound Cake

Bursting with lemon flavor - this pound cake is packed with bright, zesty lemon flavor that will satisfy any lemon lover's cravings.

Tender and moist - using a gluten-free flour blend and careful mixing techniques, this pound cake comes out tender and moist every time.

Easy to make - with simple ingredients and easy-to-follow instructions, you can quickly whip up these pound cakes, even if you're new to gluten-free baking.

Versatile - serve these pound cakes for breakfast, brunch, or dessert, and enjoy them with a cup of tea or coffee for an extra treat.

Ingredients in Gluten-Free Lemon Pound Cake

All-purpose 1:1 baking gluten-free flour blend - provides the structure and texture of the pound cake while keeping it gluten-free.

Granulated sugar - adds sweetness and helps with the overall structure of the pound cake.

Gluten-free baking powder - helps the pound cake rise and become fluffy.

Salt - enhances the flavor of the pound cake.

Eggs - provide structure, and moisture, and help the pound cake rise.

Dairy-free milk (or milk of choice) - adds moisture and flavor to the pound cake.

Oil - keeps the pound cake moist and tender.

Zest from 1 large lemon - adds bright, zesty lemon flavor to the pound cake.

Confectioner sugar (or regular sugar) - sweetens the glaze and helps it adhere to the pound cake.

Lemon Juice from 1 large lemon - the lemon juice provides a tangy and sweet flavor to the glaze.

Equipment Needed for This Gluten-Free Lemon Pound Cake

4 ½ x 8 ½ inch glass loaf baking pan - for baking the pound cake.

Mixing bowls - for mixing the dry ingredients. A small bowl for making the glaze.

Whisk - for whisking the dry ingredients together.

Cooling rack - for cooling the pound cake after baking.

If you have any questions about making Gluten-Free Lemon Pound Cake, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Lemon Pound Cake

1. Whisk together the flour, sugar, baking powder, and salt in a medium mixing bowl.
2. Add the eggs, milk, oil, and lemon zest.
3. Mix until combined.
4. Pour batter into the prepared loaf pan and bake as directed.
5. Remove the lemon bread from the oven.
6. Evenly spoon or pour the lemon sugar glaze over the top of the lemon bread.

If you have any questions about this gluten-free lemon bread recipe, please leave a comment, and I will get back to you.

Tips for Making the Best Gluten-Free Lemon Pound Cake

Measure ingredients properly - Accurately measure all ingredients.

Whisk dry ingredients separately - Whisk dry ingredients together before adding wet ingredients.

Use fresh lemon - Use fresh lemon zest for a fresh lemon flavor. 

Let the bread cool - Allow bread to cool in the pan for 10 minutes before removing. Allow the bread to cool completely before slicing.

Do not overmix the batter - Mix until just combined.

Frequently Asked Questions

How do you know when your lemon bread is done?

I always recommend that you start testing your gluten-free lemon bread for doneness about 5-7 minutes before the recipe calls for it.

Oven temperatures may vary, and this can affect your actual baking time. Insert a cake tester or long toothpick into the center of the loaf. If it comes out clean, it’s done.

Do I Need To Use Xanthan Gum In Quick Breads Like This Gluten-Free Lemon Loaf Cake?

Often people ask me why I don't use xanthan gum in my quick bread recipes. Like this Easy Gluten-Free Lemon Bread, quick breads don't need xanthan gum to work as a binder.

The fat ratio is low enough that the bread holds together really well. It won't crumble or fall apart.

I use xanthan gum in high-fat recipes like pie crusts and sugar cookies. I find that the xanthan gum helps with the texture, creating a smooth finish that doesn't fall apart when you take a bite.

What To Do If Gluten-Free Lemon Loaf Cake Didn't Rise?

• Check the expiration date of your baking powder - as expired baking powder may prevent the pound cake from rising properly.
• Ensure your oven is preheated -  to the correct temperature, as an oven that is not preheated or is too hot or cold may affect the rise of the pound cake.
• Double-check that you used the correct amount of baking powder and other ingredients -  as too little or too much of any ingredient may affect the rise of the pound cake.
• Make sure you mixed the batter thoroughly and evenly - as any lumps or uneven mixing may affect the rise of the pound cake.

How long should the gluten-free lemon pound cake cool before removing from the pan?

Let your gluten-free lemon bread cool in the pan for at least ten minutes. Remember, most cakes, cupcakes, and quick breads continue to cook some after being removed from the oven.

Allowing it time to cool will help it set up and help keep it from falling apart in a steamy mess when you remove it from the pan.

If you are wondering why there are holes in my loaf, I like to poke holes in the top so that some of the glaze seeps into the bread.

It's a personal preference, and you don't have to do this to really get the full impact of the lemonade-like glaze.

I hope you'll bake up a loaf of this Easy Gluten-Free Lemon Bread and enjoy every bite. This loaf can be frozen and defrosted, so don't be afraid to store a few slices for a rainy day.

How Long Do You Have To Bake A Gluten-Free Lemon Loaf?

A standard 9x5 inch loaf pan takes about 50-60 minutes to bake a gluten-free lemon loaf at 350°F (177°C). However, it's important to note that baking time may vary depending on your oven and altitude, so it's best to check the cake's doneness using a toothpick inserted in the center.

The cake is baked if the toothpick comes out clean or with a few crumbs. If it comes out wet, it needs more baking time.

Do You Need A Stand Mixer For This Lemon Cake?

While a stand mixer can be helpful for mixing ingredients together, it is not always necessary for making a gluten-free lemon pound cake. You can use a hand mixer or even mix the ingredients by hand with a whisk and a spatula. It may take more effort but it is doable without a stand mixer.

If you are looking for more lemon-infused desserts, check out this Gluten-Free Lemon Meyer Bread and these Healthy Lemon Poppyseed Muffins.

Continue to Content

Yield: 16 slices

Easy Gluten-Free Lemon Pound Cake

Print

Indulge in this irresistible Gluten-Free Lemon Pound Cake Bread: tender, lemony, and the perfect quick bread that will leave lemon lovers craving more.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

For the bread:

• 1 ½ cups all-purpose gluten-free flour blend
• 1 cup granulated sugar
• 1 teaspoon gluten-free baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup dairy-free milk (or milk of choice)
• ½ cup oil
• Zest from 1 large lemon

For the glaze:

• ¼ cup confectioner sugar (you can also use regular sugar) for the glaze
• Juice from 1 large lemon

Instructions

1. Preheat oven to 350°F (177°C). Position rack in center of oven. Grease a 4 ½ x 8 ½ inch glass loaf baking pan; set aside.
2. In a medium mixing bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
3. Add the eggs, milk, oil and lemon zest and mix util combined.
4. Pour batter into the loaf pan. Bake for 55-60 minutes, until a wooden toothpick inserted near center comes out clean. Remove from oven and let cool in the pan for 10 minutes, then remove from pan and let cool on a rack.
5. For the glaze: In a separate small bowl, mix the remaining ¼ cup of confectioner sugar (or regular sugar) and lemon juice. Microwave for 30 seconds, remove from the microwave. Stir till sugar is dissolved.
6. Evenly spoon lemon sugar glaze over the top of the lemon bread.
7. Store in an airtight container for up to four days.

Notes

• The fresh lemon zest and the lemon glaze is what gives this lemon bread it's citrus flavor.
• To measure the flour, spoon the flour into the measuring cup and then level it.
• Bob's Red Mill 1-to-1 Gluten Free Baking Flour works great in this recipe, the Bob's Red Mill All Purpose Gluten Free Flour does NOT work in this recipe. Namaste flour blend also doesn't work well.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless
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  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  OXO Good Grips 11-Inch Balloon Whisk
• 
  Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 220Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 91mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 2g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.