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
- Whisk together the flour, sugar, baking powder, and salt in a medium mixing bowl.
- Add the eggs, milk, oil, and lemon zest.
- Mix until combined.
- Pour batter into the prepared loaf pan and bake as directed.
- Remove the lemon bread from the oven.
- 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.
Easy Gluten-Free Lemon Pound Cake
Indulge in this irresistible Gluten-Free Lemon Pound Cake Bread: tender, lemony, and the perfect quick bread that will leave lemon lovers craving more.
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
- 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.
- In a medium mixing bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
- Add the eggs, milk, oil and lemon zest and mix util combined.
- 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.
- 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.
- Evenly spoon lemon sugar glaze over the top of the lemon bread.
- 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.
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount 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.
Janine Buller
I made this and it was phenomenal. I’m not a regular baker so I look for easy. This was very easy. The texture was perfect. I used almond milk and 2 teaspoons of lemon powder for the zest. I had just dehydrated lemon peel and made powder the day before. Thank you for an easy to follow recipe that doesn’t have a bunch of ingredients I don’t have on hand.
Katya
I just made this recipe, and the result was amazing! I don’t think it’s possible to tell it’s gluten-free. I used oat milk, poked holes in the loaf with a bamboo skewer, and brushed the glaze over. Thank you, Chrystal!
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Faye O'Brien
I LOVE this recipe!! Last week had with homegrown crushed strawberries & whipped cream. So,can I do cupcakes with this recipe? Thanks so much ! Faye
Wendy Stoltz
Hi Faye,
It will work. You would just need to adjust the baking time and temperature. You can also try this recipe https://www.glutenfreepalate.com/gluten-free-lemon-cupcakes/.
Hannah
I love this cake so much and have made it many times! Today, I decided to make this recipe into muffins and baked them at 375 for 20 minutes. They were perfect!
Jill
Hi-
Do you think it’s possible to sub applesauce for the oil? Or use half applesauce/half oil (1/4th cup each)?
Thanks!!
chrystal
Hi Jill,
I haven't tried it myself. If you do, can you please let me know how it turned out with applesauce?
Best,
Chrystal
Diana Cambridge
This bread is amazing. I made it for a gathering...it was pretty easy to do. Comments were that it was the BEST GF loaf they have had after years of doing their own baking. Even those who don't have to eat GF were digging in!!
Carol
Can this be made with monk fruit sweetener?
chrystal
I haven't tried this recipe with monkfruit sweetener yet.
Best,
Chrystal
Evelyn
I made these into 12 muffins.....I used Bobs RedMill egg replacer and instead of a half cup of oil I reduced it to 1/4 cup an added a 1/4 cup of unsweetened applesauce...... they turned out amazing.......
chrystal
I am so glad you liked them. Thank you for sharing what substitutions you used.
Best,
Chrystal
Annie
I prefer lemon bread without the glaze, so I added the juice of half a lemon to the batter. It turned out amazing. Just the right amount of lemon flavor.
Kelly
This is a fantastic recipe!! The texture is perfect for a quick bread, and I was so happy to find a recipe that used a flour mix that is easy to source, and not a complicated recipe in and of itself.
I added a teaspoon of lemon paste, because I love lemon flavor, and I threw in fresh cranberries as an experiment (1 cup, dusted in powdered sugar), and it turned out great!
Thank you!
Wendy Stoltz
Oh wow Kelly, I love the additions you madde. Glad you enjoyed the recipe.
Cyd
What a fabulous recipe! One-bowl recipes are my favourite. Made as directed, mine had a lovely crispness to the top, but moist and delicious inside. I almost didn’t use the glaze, but glad I did for that boost of lemon flavour. I used a skewer to put some holes in the loaf before I put the glaze on…perfection!
Thank you for the great recipe.
Wendy Stoltz
Thank you, Cyd. So glad you made the glaze it takes it from good to great!
Saloni Kober
I made this yesterday and it turned out ABSOLUTELY amazing. The best gluten free lemon cake/loaf i have ever tried. Thank you Chrystal!!!!
Would love to have the ingredients with the weight as well if at all possible.
Wendy Stoltz
Hi Saloni,
I am so pleased you enjoyed it. Please use this handy converter - https://convertrecipe.com/