Gluten Free Recipes

Gluten Free Lemon Pound Cake (with excellent dairy-free and egg-free options)

As you can see, this gluten free pound cake is perfect, probably even better than it’s gluten counterpart. This cake is just as light-weight too! Some gluten free pound cake recipes weigh a ton. Not this one! The inside is moist and very flavorful!

Links You May Need:

Carla’s Gluten Free All-Purpose Flour Blend

9 x 13-inch Unbleached Parchment Paper Sheets

Gluten Free Lemon Pound Cake (or Vanilla or Almond)

Make this gluten free lemon pound cake (or vanilla or almond) and serve it to anyone. They’ll probably enjoy it more or just as much as its gluten counterpart.
Course Breakfast, Dessert, Snack
Cuisine American
Ingredient Keyword Carla’s Gluten Free All-Purpose Flour Blend, eggs, unsalted butter
Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time: 45 minutes
Total Time 1 hour 50 minutes
Servings 8 slices + 2 ends


  • 10 tablespoons unsalted butter 142 g (or refined coconut oil for no coconut flavor)
  • 3/4 cup + 4 teaspoons granulated sugar 169 g
  • 1-1/2 teaspoons lemon extract McCormick’s (or the zest of 1 large lemon = 1 tablespoon or 7 g)(or pure vanilla or almond extract)
  • 1-1/3 cups Carla’s Gluten Free All-Purpose Flour Blend 179 g (see above link)
  • 1/4 cup cornstarch 31 grams
  • 1-1/4 teaspoons gluten free baking powder 5.25 g
  • 4 large eggs 7/8 cup or 210 g
  • 1/8 teaspoon salt


  1. Oil an 8 x 4 x 2-1/2-inch loaf pan; line with parchment paper, extending about 1-inch above the rim of the pan; oil the paper; set aside.
  2. Preheat the oven to 375°F with a shelf placed in the center, or just slightly lower, so that the cake bakes in the center of the oven.
  3. In the bowl of your mixer, fitted with the paddle attachment, cream together the butter, sugar, lemon extract, and salt on medium speed. Scrape the sides and bottom of the bowl as needed. Beat until light in color and fluffy, about 5 minutes.
  4. Sift together twice, the flour blend, cornstarch, and baking powder; set aside.
  5. Add 1/4 of the flour blend to the mixing bowl and beat on low speed until combined. Alternate with 1/3 of the eggs, mixing well after addition until flour mixture and eggs are all combined.
  6. Scoop the batter into the prepared pan and level out as best you can. Use a butter knife to swirl throughout the batter to break any air pockets.
  7. Bake on the center shelf until a skewer inserted near (not in) the center comes out clean and the cake springs back when lightly touched, about 40 – 45 minutes, testing a bit earlier for doneness.
  8. Remove the pan from the oven and set on a wire rack to cool for 10 minutes or until the cake cools enough for you to easily handle.
  9. Unmold the cake, remove the paper, and allow the cake to cool directly on the wire rack. (If your rack is not non-stick, oil it first, prior to placing the cake on the rack.
  10. Once cool, baste the outer crust with melted butter, if you prefer a softer crust and for a wonderful glistening texture that is appealing to guests.
  11. Slice the cake using a serrated knife and serve. Wrap leftover individual slices in plastic wrap and freeze. Defrost at room temperature.


  • *To Make Egg-Free:
    Replace each egg yolk with 1 tablespoon fat like heavy whipping cream, coconut oil, or full-fat coconut milk. Replace each egg white with 2 tablespoon liquid from a can of mildly flavored white beans like white kidney/cannellini beans.
  • To make dairy free, substitute the butter with 75% (9 tablespoons) refined organic coconut oil) +25% (3 tablespoons) Full-fat coconut milk
  • To make it in a small Bundt pan, bake for 15 minutes at 375, lower heat to 350, and bake until the cake springs back when lightly touched. If a small crack forms, immediately remove it from the oven

View Comments

  • I made the egg-free vanilla version today, and it is so good!! Thank you so much for sharing your recipe!

    • Betsy,

      I’m away from my office and currently cannot check, but you can’t go wrong with 1/8 teaspoon if you are on a low-sodium diet and 1/4 teaspoon otherwise. I use fine sea salt. Reduce that amount if you use Kosher or iodized salt.


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