Easy Gluten-Free Lemon Pound Cake

This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.

How to make a moist, delicious, gluten-free lemon pound cake fit for a king. Easy recipe you can mix up in minutes. Makes the best dessert!

If you've followed my blog long enough, you'll discover I have a thing for lemon. I'd say my craving for lemon cake is almost as big as my craving for all things chocolate.

Just because I follow a gluten-free diet doesn't mean I have to give up my favorite lemon-y desserts either, like this delicious, most scrumptious, moist and citrus-y, gluten-free cream cheese pound cake.

sliced loaf of gluten-free lemon pound cake on brown cutting board with lemon slices

Made with cream cheese, a gluten-free cake mix, and lemon zest, this gluten-free lemon loaf is yet another to add to my list of favorite lemon desserts.

Like my favorite cream cheese pound cake, it's both easy to make and quick to mix up. You can add a simple powdered sugar glaze, or you can just slice it and serve it with a dollop of whipped cream.

Gluten-free lemon pound cake is right up there with my favorite lemon cake recipe. If you love lemon cake recipes as much as I do, you'll also enjoy lemon blueberry cake and lemon poppyseed muffins. And if you're not gluten-free, this regular lemon pound cake recipe will do just fine.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cake making tips, important info for this recipe, and similar recipe ideas – and get straight to the gluten-free lemon pound cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

slice of gluten-free lemon loaf, topped with whipped cream and a slice of lemon, on white plate with fork

LET'S TALK ABOUT INGREDIENTS

Lemon zest: I use a citrus zester to quickly and easily zest a washed fresh lemon.

Gluten-free yellow cake mix: You can usually find basic gluten-free cake mixes (yellow and chocolate) at the grocery store. I've had good luck in Walmart's gluten-free section and Aldi. If you can find a lemon cake mix, you may be able to leave out the lemon extract.

Cream cheese: I recommend using a full-fat cream cheese for this dessert. You can use a lower fat type, like Neufchatel cheese, but if at all possible, go for the fat. It will make a better pound cake.

Remember, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:

Mixer – I use my mixer just about every time I bake anything.

Loaf Pan or Bundt Cake Pan

Spatula – Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them.

Cake Tester – Dan bought me a cake tester awhile back, and I’ll tell ya, it’s come in so handy! Although a toothpick inserted works really well too.

Wire Rack

slice of gluten-free lemon loaf cake on white plate with fork

HOW TO MAKE GLUTEN-FREE LEMON POUND CAKE

A few tips before you get started…

  • Be sure to soften the cream cheese ahead of time. I'd even recommend whipping the cream cheese separately before you mix anything else with it. This will help to keep any lumps from ruining your cake batter.
  • While I prefer to use a loaf pan, you can also use a bundt pan to make this cake. Just be sure to grease whichever pound cake pan you choose to use.
  • While you shouldn't need xanthan gum for this recipe because most cake mixes already have it… Xanthan gum gives the dough more elasticity and can keep a gluten-free cake from being too crumbly. If you notice your cake mix doesn't have this important ingredient, you might add a pinch of xanthan gum to curb this problem.

MIX UP THE BATTER…

  1. Be sure to mix or blend the lemon zest with the sugar (and only the sugar) first, so the oils from the lemon zest can be infused into the sugar. You can even let this mixture sit for a few minutes to really give it time to infuse, although this isn't really necessary if you don't have a lot of time.
  2. Then mix the cake mix and cream cheese into that lemon sugar mixture.
  3. Next add the canola oil, hot water, lemon extract, and eggs.
  4. Mix everything together really well, until you have a smooth, creamy batter.
steps for how to make gluten-free lemon pound cake batter in stainless steel mixing bowl, including 1. mixing lemon zest and sugar together; 2. adding cream cheese and yellow cake mix; 3. mixing in canola oil, hot water, lemon extract, and eggs; and 4. mixing batter until smooth and creamy

Then just pour the batter into a greased loaf pan or bundt pan, and bake for about 45 to 50 minutes. Oven times may vary.

gluten-free pound cake batter in metal cake pan on oven rack

HOW TO TELL WHEN POUND CAKE IS DONE

You can tell it's done when a cake tester or toothpick inserted in the center comes out clean.

bite of gluten-free lemon pound cake on fork over white plate

FAQ:

How should I store gluten-free pound cake?

You can store lemon pound cake for 4-5 days at room temperature in an airtight sealed container. You want the container to be as airtight as possible. When storing gluten-free foods, it's really recommended to label certain sealed containers and use only those containers for your gluten-free foods.

Can I freeze pound cake?

Yes, you can. For best results, place the completely cooled lemon pound cake in an airtight container and freeze the day of baking after it's cooled completely.

How do I make it dairy-free?

You can replace the cream cheese with a dairy-free cream cheese like Wayfare. Wayfare is an organic, plant-based cream cheese; it's both gluten-free and dairy-free. You'll also want to make sure your cake mix doesn't have any dairy ingredients.

sliced GF lemon loaf on brown cutting board with slices of lemon

WANT A LEMON GLAZE FOR YOUR POUND CAKE?

While I didn't put a lemon glaze on this cake, you can do that.

Just mix up a simple glaze with powdered sugar and fresh lemon juice, and pour it over your cake while your cake is still slightly warm.

You can find exact ingredient amounts in the recipe card below.

MORE GLUTEN-FREE RECIPES YOU'LL ENJOY:

lemon slice and whipped cream on slice of GF lemon pound cake on white plate with fork

GET THE PRINTABLE RECIPE

If you love this lemon loaf cake as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter and follow along on PinterestFacebookYouTube, and Instagram for all the latest updates!

Yield: 12

Easy Gluten-Free Lemon Pound Cake

Easy Gluten-Free Lemon Pound Cake

How to make a moist, delicious, gluten-free lemon pound cake fit for a king. Easy recipe you can mix up in minutes. Makes the best dessert!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

Optional Lemon Glaze:

Instructions

  1. Pre-heat the oven to 350° F, and grease a loaf pan or bundt pan.
  2. Mix or blend the lemon zest with the sugar (and only the sugar) first, so the oils from the lemon zest can be infused into the sugar. You can even let this mixture sit for a few minutes to really give it time to infuse, although this isn't really necessary if you don't have a lot of time.
  3. Then mix the cake mix and cream cheese into the lemon sugar mixture.
  4. Next add the canola oil, hot water, lemon extract, and eggs.
  5. Mix everything together really well, until you have a smooth, creamy batter.
  6. Then just pour the batter into a greased loaf pan or bundt pan, and bake at 350° F for about 45 to 50 minutes, or 'til a cake tester or toothpick inserted in the center comes out clean. Oven times may vary.
  7. Optional Glaze: Mix together the powdered sugar and fresh lemon juice, and pour it over your cake while your cake is still slightly warm.

Notes

*While you shouldn't need xanthan gum for this recipe because most cake mixes already have it… Xanthan gum gives the dough more elasticity and can keep a gluten-free cake from being too crumbly. If you notice your cake mix doesn't have this important ingredient, you might add a pinch of xanthan gum to curb this problem.

*Be sure to soften the cream cheese ahead of time. I'd even recommend whipping the cream cheese separately before you mix anything else with it. This will help to keep any lumps from ruining your cake batter.

How should I store gluten-free pound cake?

You can store lemon pound cake for 4-5 days at room temperature in an airtight sealed container. You want the container to be as airtight as possible. When storing gluten-free foods, it's really recommended to label certain sealed containers and use only those containers for your gluten-free foods.

Can I freeze pound cake?

Yes, you can. For best results, place the completely cooled lemon pound cake in an airtight container and freeze the day of baking after it's cooled completely.

How do I make it dairy-free?

You can replace the cream cheese with a dairy-free cream cheese like Wayfare. Wayfare is an organic, plant-based cream cheese; it's both gluten-free and dairy-free. You'll also want to make sure your cake mix doesn't have any dairy ingredients.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 386Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 81mgSodium: 404mgCarbohydrates: 60gFiber: 1gSugar: 42gProtein: 5g

Did you make this recipe?

Tag us on Instagram @flouronmyfingers and hashtag #flouronmyfingers so we can see! You can also click the buttons below to share on Pinterest or Facebook.

Leave a Comment

Skip to Recipe