Lemon pound cake is one of my favorite desserts, and if you love citrus as much as I do, this gluten free lemon pound cake is for you. It’s ideal in peak citrus season but wonderful any time of year.
This cake is velvety and moist with a tender crumb and a bright lemon flavor. You’d never guess it’s both gluten- and dairy-free. A touch of honey in the batter complements the lemon and helps keep the cake moist for days.
If you’re a lemon fan, you might also enjoy other citrus recipes from this collection, including lemon loafs, cupcakes, and layer cakes.
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Ingredient Notes
This gluten free lemon pound cake is made with simple, easy-to-find ingredients—many of which you may already have in your pantry. As written, the recipe is both gluten free and dairy free.
- Gluten-Free Flour Blend – A 1-to-1 gluten-free baking blend that contains xanthan gum works best. For consistent results, weigh your flour when possible.
- Baking Powder – A small amount lightens this pound cake, producing a tender crumb while keeping the classic dense pound cake texture.
- Vegan Butter – Use a firm plant-based butter like Miyoko’s or a plant butter stick. If you don’t need dairy-free, regular unsalted butter works just fine.
- Wildflower Honey – Adds flavor and moisture; honey helps the cake stay soft as it sits.
- Oil – A neutral, light-flavored oil (vegetable or light olive oil) blends with butter to create a moist cake.
- Fresh Lemon Juice & Zest – Use zest and juice from a fresh lemon. Avoid grating into the bitter white pith when zesting.
- Eggs – Eggs provide structure and richness. This recipe uses three eggs, so I don’t recommend substituting them.
- Non-Dairy Milk – Coconut milk or another plant milk keeps the recipe dairy-free; use regular milk if you prefer.
See the recipe card below for the complete ingredient list with measurements.
Substitutions & Variations
- Fruit – Swap lemon for other citrus: orange, lime, or grapefruit juice and zest work beautifully.
- Sugar – Use a sugar substitute you trust if you want to reduce sugar content.
- Glaze – Omit the lemon icing and dust the cake with powdered sugar for a lighter finish.
- Frosting – A tangy cream cheese frosting pairs well with lemon if you want a richer topping.
- Shape – Instead of a bundt pan, bake the batter in two 9×5-inch loaf pans for two loaves.
How to Make a Gluten Free Lemon Pound Cake
Before you begin, grease and flour a 10- or 12-cup bundt pan (or prepare two 9×5 loaf pans) so the cake releases cleanly after baking.
STEP 1: Whisk together the gluten-free flour blend, baking powder, and salt in a bowl, then set aside.
STEP 2: Add lemon zest to the sugar and rub them together with your fingers. This releases the lemon oils into the sugar and gives it a pale yellow color.
STEP 3: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and lemon-scented sugar on medium speed for about 3 minutes until light and fluffy.
STEP 4: Add the honey and beat another minute, scraping the bowl as needed.
STEP 5: Add the oil and beat for an additional minute to combine.
STEP 6: Add the eggs one at a time, beating about 30 seconds after each addition until the batter is smooth and emulsified.
STEP 7: Combine the milk and lemon juice. With the mixer on low, add half of the dry ingredients, then half of the milk-lemon mixture. Repeat with the remaining dry and wet ingredients, mixing only until just combined.
STEP 8: Pour the batter into the prepared pan and bake on a middle rack until a skewer inserted near the center comes out clean. Baking time will vary slightly by pan and oven.
When the cake is done, cool it in the pan for 15 minutes, then invert onto a rack to cool completely. When fully cooled, pour the lemon glaze over the top and allow it to set before slicing.
Storage
Store leftover cake in an airtight container at room temperature. Properly stored, it will keep well for 3–4 days.
Recipe FAQs
Pound cake traditionally used equal weights of flour, sugar, and butter, creating a dense, balanced batter. Modern pound cakes are often lighter but still keep a tender, dense crumb. In this version, combining butter and oil creates extra moisture: butter contributes richness while oil helps keep the cake soft and tender.
Use a 10- or 12-cup bundt pan, or divide the batter between two 9×5-inch loaf pans.
Dry cake is usually caused by too much flour or overbaking. For accurate measurements, weigh your flour. If measuring by cups, spoon the flour into the cup and level it—don’t scoop. Start checking the cake a few minutes before the suggested bake time since oven temperatures vary. An instant-read thermometer can help: the cake is done when the internal temperature is below about 200°F to retain moisture.
More gluten free pound cakes to try:
- Gluten Free Lemon Blueberry Pound Cake
- Fresh Strawberry Pound Cake
- Perfect Gluten Free Pound Cake
- Gluten Free Sweet Potato Pound Cake
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and share how it turned out in the comments below.
Recipe
Gluten Free Lemon Pound Cake
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Ingredients
For the cake
- 1 ¾ Cup Gluten Free 1-to-1 Flour Blend (259 g)
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Sugar
- 1 Tablespoon Lemon Zest (from 1 lemon)
- 6 Tablespoon Vegan Butter (room temperature)
- ¼ Cup Wildflower Honey
- ⅓ Cup Olive Oil or light cooking oil
- 3 Eggs (room temperature)
- ¼ Cup Lemon Juice
- 6 Tablespoon Non-Dairy Milk (or regular milk)
For the glaze
- 2 Cup Powdered Sugar (sifted)
- 2 Tablespoon Lemon Juice
- 2 Tablespoon Non-Dairy Milk (or regular milk)
Instructions
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Preheat oven to 325°F. Grease and flour a 10-cup bundt pan.
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In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
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Add the lemon zest to the sugar and rub them together until the sugar is lightly yellow and fragrant.
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Beat the butter and lemon-scented sugar in a mixer for about 3 minutes until light and fluffy, scraping the bowl as needed.
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Add the honey and beat for 1 minute more. Scrape the bowl.
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Add the oil and beat on medium speed for 1 minute to combine.
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Add the eggs one at a time, beating 30 seconds between each. Scrape the bowl and ensure the batter is well combined.
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Combine the lemon juice and milk, then set aside.
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On low speed, add about half the dry ingredients, then half the liquid. Repeat and mix only until just combined.
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Scrape the bowl and fold any remaining dry bits with a spatula so the batter is uniform.
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Pour the batter into the prepared pan and bake on a middle rack for 45–50 minutes, or until a tester comes out clean.
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Cool the cake in the pan for 15 minutes, then invert onto a rack and remove the pan. Let cool completely before glazing.
For the glaze
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Place sifted powdered sugar in a medium bowl.
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Stir in lemon juice and milk until smooth. Adjust milk to reach desired glaze thickness; use less milk for a thicker glaze.
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Place the cooled cake on a tray and pour the glaze slowly over the top. Allow it to set before slicing.