Gluten-Free Lemon Pound Cake
How to make a moist, delicious, gluten-free lemon pound cake. Easy recipe that's light and fluffy with sweet lemon flavor in every bite!
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Servings: 12
Calories: 386kcal
Equipment
- 1 Loaf Pan
Ingredients
- 2 tablespoons lemon zest
- 1/4 cup cane sugar
- 1 - 18 ounce box gluten-free yellow cake mix
- 8 ounces cream cheese
- 1/4 cup canola oil
- 1/4 cup hot water
- 1 tablespoon lemon extract
- 4 large eggs
Optional Lemon Glaze:
- 2 cups powdered sugar
- 6 tablespoons lemon juice
Instructions
- Pre-heat the oven to 350° F, and grease a loaf pan or bundt pan.
- In a large mixing bowl, 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; let this mixture sit for a few minutes to really give it time to infuse.
- Then mix the cake mix and cream cheese into the lemon sugar mixture.
- Next add the canola oil, hot water, lemon extract, and eggs.
- Mix everything together really well, until you have a smooth, creamy batter.
- Pour the batter into the prepared loaf pan or bundt pan, and bake at 350° F for about 45 to 50 minutes, or 'til a toothpick inserted in the center comes out clean. Oven times may vary.
(Optional) Gluten-Free Lemon Drizzle Cake
- Start by mixing up the powdered sugar and lemon juice while the cake is still in the oven.
- Once fully baked but while still warm, poke holes all over the top of the cake with a toothpick or sharp knife, and pour the powdered sugar glaze all over.
- Serve and enjoy!
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.
Can I freeze pound cake?
To make a gluten free dairy free lemon pound cake, substitute the cream cheese for a dairy free, plant-based cream cheese. You'll also want to make sure your cake mix doesn't have any dairy.
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. Stored this way, it should last around 3 months in the freezer.
Nutrition
Serving: 1g | Calories: 386kcal | Carbohydrates: 60g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 404mg | Fiber: 1g | Sugar: 42g
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