The Ultimate Gluten-Free Lemon Pound Cake: Moist, Zesty, and Irresistibly Glazed
Prepare to discover what might just be the best lemon cake you’ve ever tasted, regardless of whether you follow a gluten-free diet or not. This incredible gluten-free lemon cake delivers a perfect balance of moist texture, vibrant lemony flavor, and a thick, delightfully tart glaze that elevates every bite. It’s a true celebration of citrus, crafted to perfection for an unforgettable experience.
Imagine a cake that’s light yet wonderfully dense, bursting with the refreshing tang of fresh lemons, and topped with an icing that’s just the right consistency – sweet, tart, and generously applied. This gluten-free lemon loaf isn’t just a dessert; it’s a statement, proving that gluten-free baking can be utterly spectacular, rivalling and even surpassing traditional recipes.
Why This Gluten-Free Lemon Cake Stands Out
For many, the mention of “lemon cake” brings to mind that iconic Starbucks iced lemon pound cake. You know the one – incredibly moist, rich, soft, dense, and sweet, with a bright lemon flavor and an amazing thick icing. Well, what if we told you that this recipe captures all those beloved qualities, only it’s even better, and it’s completely gluten-free? This isn’t just a gluten-free alternative; it’s a superior lemon cake in its own right.
The secret to its exceptional flavor lies in our commitment to using only fresh ingredients. We utilize both freshly squeezed lemon juice and fresh lemon zest throughout the cake batter and the icing. This ensures that every component of the cake bursts with natural, vibrant citrus notes, free from any artificial or chemical aftertastes often associated with synthetic flavorings. The result is a truly authentic lemon experience, where the zesty tang and fragrant aroma of real lemons shine through beautifully.
Beyond its incredible taste, this gluten-free lemon cake boasts a texture that’s simply divine. It’s perfectly moist, never dry or crumbly, which can sometimes be a challenge with gluten-free baking. The crumb is tender and soft, yet substantial enough to hold up beautifully when sliced. The thick, tart glaze provides the perfect counterpoint, adding an extra layer of sweetness and a delightful pucker that makes you want to go back for another slice, and another!
Essential Chef’s Tips for Baking the Perfect Gluten-Free Lemon Loaf
Achieving baking perfection, especially with gluten-free recipes, often comes down to a few key techniques and attention to detail. Follow these expert tips to ensure your gluten-free lemon cake turns out flawlessly every time.
- Room Temperature Ingredients Are a Must: This cannot be stressed enough – both your eggs and butter *must* be at room temperature when you begin mixing your cake batter. Cold butter won’t cream properly with sugar, leading to a lumpy batter and a dense, inconsistent cake texture. Similarly, cold eggs can cause the butter and sugar mixture to curdle, resulting in an emulsion that breaks down and won’t incorporate air effectively. For quick room-temperature eggs, place them in a bowl of warm tap water for 5-10 minutes. For butter, simply let it sit on the counter for an hour or two before you start. This foundational step ensures a smooth, emulsified batter and a light, even crumb.
- Mastering Lemon Zest: The lemon zest is where much of the cake’s aromatic and potent lemon flavor comes from, as it contains the essential oils of the fruit. You’ll typically need 2 to 4 lemons to yield 1 tablespoon of zest. This range accounts for variations in lemon size, age, and rind thickness. Always zest your lemons *before* juicing them; it’s much easier to zest a firm, whole lemon. Use a microplane grater or a fine zester, taking care to only remove the bright yellow outer layer and avoid the bitter white pith underneath.
- Prevent Overmixing Your Batter: While creaming butter and sugar requires thorough mixing, once you start adding the dry ingredients, it’s crucial to mix just until combined. Gluten-free flours can be a bit more delicate than wheat flours, and overmixing can lead to a tougher texture. Mix on low speed and stop as soon as the flour streaks disappear.
- Proper Pan Preparation and Cooling: Don’t underestimate the importance of preparing your loaf pan. Lining it with parchment paper (leaving an overhang on the sides) makes for effortless removal of the cake once baked. If you opt not to use parchment, be sure to grease and flour the pan thoroughly. Once baked, allowing the cake to cool in the pan for the recommended 15 minutes helps it set and prevents it from breaking when transferred. Cooling completely on a wire rack before glazing is equally important; otherwise, the icing will simply melt and run off.
More Delightful Gluten-Free Treats to Explore
If you’re loving the world of gluten-free baking, you’re in for a treat! Here are more delicious recipes from our collection that you’re sure to enjoy, proving that a gluten-free lifestyle doesn’t mean sacrificing flavor or variety:
- Gluten-Free Mug Cake – Quick, easy, and perfect for a single serving craving.
- Gluten-Free Ginger Snaps – Spicy, sweet, and wonderfully crisp.
- Keto Peach Cobbler – A fantastic low-carb option for fruit dessert lovers.
- Gluten Free King Cake – Celebrate Mardi Gras, gluten-free style!
- Gluten Free Crepes – Versatile and delicate, perfect for sweet or savory fillings.
- Keto Pie Crust – The foundation for countless healthy and delicious pies.
- Gluten-Free Peanut Butter Cookies – A timeless classic, made accessible for everyone.
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The Best EVER Gluten-Free Lemon Cake
Cheryl Malik
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Ingredients
For the Gluten-Free Lemon Cake
- 1 ½ cups gluten-free all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon lemon zest from 2-4 lemons, see Notes
- ½ teaspoon salt
- ½ cup unsalted butter room temperature, see Notes
- 1 cup granulated sugar
- 3 large eggs at room temperature, see Notes
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice approximately 1-2 lemons’ worth
- ½ cup buttermilk divided
For the Lemon Icing
- 1 ¼-1 ½ cups powdered sugar sifted, plus more as needed
- 2 tablespoons lemon juice approximately 1-2 lemons’ worth
- 1 tablespoon milk
Equipment
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loaf pan 9×5 or 8×4
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Parchment paper
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2 medium bowls
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2 whisks
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stand mixer with paddle attachment, or hand mixer
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Wire cooling rack
Instructions
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Preheat oven to 350° Fahrenheit. Line loaf pan with parchment paper. Parchment paper should be as wide as loaf pan and laid inside. Alternately, skip parchment paper and grease pan well instead. Set aside.
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Add flour, baking powder, lemon zest, and salt to medium bowl. Whisk well to combine thoroughly. Set aside.
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In stand mixer bowl, cream butter and sugar together at medium-high speed until mixture is pale and fluffy, approximately 4 to 6 minutes. Scrape down sides of bowl as needed.
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Switch mixer speed to low and add room-temperature eggs one at a time, incorporating each egg well before adding another.
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Add vanilla extract and lemon juice. Switch mixer speed back to medium-high and beat mixture until well combined.
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Once combined, switch mixer speed to low. Add ⅓ of flour mixture to stand mixer bowl. Mix until almost combined, then add ¼ cup buttermilk and mix until just combined. Repeat with another ⅓ of flour mixture, then remaining ¼ cup buttermilk, then remaining ⅓ of flour mixture, mixing until just incorporated.
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Transfer batter into prepared loaf pan and place pan in oven. Bake 45 to 55 minutes, or until toothpick or knife inserted in center of cake comes out clean or with very few crumbs. Cake should be golden brown. Baking times can vary so adjust as needed.
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Remove loaf pan from oven. Let cake cool in pan for 15 minutes, then remove cake from pan and transfer to wire cooling rack. Allow cake to cool completely.
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When cake has cooled completely, add all lemon icing ingredients to medium bowl and whisk well to combine thoroughly. Start with 1 ¼ cups powdered sugar and add more as needed until mixture is thick and gives resistance when stirring. Icing should not be runny.
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Pour icing over cake and let dry. Note: I like to put my cake back in the loaf pan for this part. It keeps the icing from running down the sides of the cake and onto the counter or surface beneath the cake, plus you end up with a thick layer of icing on top, similar to Starbucks iced lemon pound cake.
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Slice lemon cake and serve.
Notes
- It’s super, super important that the butter and eggs are at room temperature before you begin.
- Eggs: To quickly bring the eggs to room temperature, put them in a bowl and cover them with hot tap water. Let them sit 3-4 minutes, then drain the water and cover them again with fresh hot tap water. Let them sit 5 more minutes and then continue with the recipe.
- Lemon Zest: You’ll need 2 to 4 lemons to get 1 tablespoon of zest, depending on the size of the lemons, their age, and firmness of the lemon rinds.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
This gluten-free lemon cake recipe is more than just a dessert; it’s an experience. The burst of fresh lemon, combined with the perfectly moist crumb and the decadent, tangy glaze, makes it an instant favorite. Whether you’re baking for a special occasion, a quiet afternoon treat, or simply to impress, this lemon loaf is guaranteed to bring a bright, zesty joy to your table. Give it a try, and prepare to be amazed at how utterly delicious and satisfying gluten-free baking can be!