Gluten Free Lemon Pound Cake

This Gluten Free Lemon Pound Cake is the perfect dessert, afternoon snack, or a little “something special” in your kid’s lunchbox.

Gluten Free Lemon Pound Cake from The Baking Beauties


I have been trying to find ‘the’ pound cake recipe for a while. I’ve had as many errors as trials, and just felt like I wasn’t getting anywhere with it. Last week, when I just wanted to play in the kitchen for a while, and not have to experiment with figuring out the flours, starches, and liquids, I just simply adapted a recipe from Simply…Gluten-Free. Carol is a genius in the gluten-free kitchen. I’ve admired her work for years already, and have had success with all the recipes of hers that I’ve tried. That said – I had high hopes for this Gluten Free Lemon Pound Cake.

And let me tell you, it did not disappoint! This was the best lemon-anything I’ve had in a while (well, since the doughnuts at least), but it was so good, and seriously got better each day after baking it. The first day it was good, but letting it sit on the counter, the second, third, and fourth day, it was even better. So moist, and lemony, purely delightful. I’m sure that this recipe could be adapted as well, to create more delicious pound cake recipes.


Gluten Free Lemon Pound Cake Recipe
Yields one 8 1/2" x 4 1/2" loaf Adapted from Simply...Gluten-Free
Lemon Pound Cake
  • 3/4 cup plus 2 Tablespoons superfine white rice flour
  • 4 Tablespoons sweet rice (glutinous) flour
  • 5 Tablespoons potato starch
  • 3 Tablespoons tapioca starch
  • 1/4 cup dry instant lemon pudding mix (OR an additional tablespoon of each sweet rice flour and potato starch)
  • 3/4 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup lemon juice
  • 2 teaspoons lemon zest (zest of one large lemon)
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' (icing) sugar
  • 1-2 Tablespoons lemon juice
  • lemon zest to garnish
Lemon Pound Cake
  1. Preheat oven to 325 degrees F. Line loaf pan with parchment paper, so that the paper comes up both sides (making it easier to remove the loaf after baking).
  2. In a large bowl, whisk together the rice flour, sweet rice flour, potato starch, tapioca starch, dry pudding mix, xanthan gum, baking powder, and salt.
  3. In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy. The colour should be a very pale yellow. This takes about 5 minutes.
  4. With the mixer running on low, add the eggs, one at a time, being sure the egg is completely blended with the sugar before adding the next. Scrape down the bowl between additions to make sure everything is getting fully incorporated. Add the vanilla and mix to combine.
  5. With the mixer on low, add half of the flour mixture to the butter mixture. Once that is incorporated, add the milk, lemon juice, and zest to the batter. Finish by adding the remaining flour mixture. Mix just until all ingredients are fully combined.
  6. Spoon batter into prepared loaf pan, smoothing the top with the back of a spoon.
  7. Bake in preheated oven for 65-70 minute, or until a toothpick inserted into the middle comes out clean. If the loaf seems to be browning too quickly, lightly cover with a sheet of foil. Allow loaf to sit in baking pan for 5 minutes before removing to a cooling rack. Cool completely before pouring a glaze over the top.
  8. Keep loaf wrapped in plastic wrap to prevent it from drying out.
  1. Mix ingredients together and drizzle over cooled pound cake.


, ,

48 Responses to Gluten Free Lemon Pound Cake

  1. Darlene Backer March 21, 2013 at 8:29 am #

    For the dry lemon pudding mix, did you use the instant or cooked variety?

    • Jeanine March 21, 2013 at 9:03 am #

      Good question, Darlene, I’ll add that to the recipe. I used instant pudding mix.

  2. Barbie Molnar March 21, 2013 at 10:51 am #

    Is it ok to use almond or rice milk instead of cow’s milk? I cannot wait to try this recipe! Thank you!

    • Jeanine March 21, 2013 at 10:57 am #

      Yes, I think any dairy-free milk should work just fine as well.

  3. Trish March 21, 2013 at 5:45 pm #

    What brand of pudding mix do you use that’s gluten free?

  4. Betty March 21, 2013 at 6:27 pm #

    Ahh Jeanine..lemon..I’m a softie for that one.. Mmm, I like that this loaf uses a fair bit of lemon. I need to stock up on lemons soon!

    • Jeanine March 21, 2013 at 6:31 pm #

      Ah, I knew you’d love this one, Betty! :) I just bought another bag of lemons..hmm…what to make now…

  5. Stephanie March 21, 2013 at 7:28 pm #

    Is there anything that can be used in place of sweet rice flour? If not, where do you find it ??

    • Jeanine March 21, 2013 at 7:32 pm #

      I’m not sure what you could substitute for the sweet rice flour. Sweet rice flour, also called “Glutinous Rice Flour” can be found with other gluten-free flours, or in asian markets. It is made by grinding a sticky rice into a flour, so it is more starchy than regular rice flour.

      • Stephanie March 21, 2013 at 7:35 pm #

        Thanks for the information… I will have to stop by one of the asian markets and see if I can find some. Your recipe looks amazing.

        • Jeanine March 21, 2013 at 7:39 pm #

          Thanks, Stephanie! You can find sweet rice and white rice flour at asian markets (or even in the asian section of your grocery store) for MUCH cheaper than anywhere else.

  6. J L March 21, 2013 at 11:21 pm #

    Could you use superfine brown rice flour instead of white rice flour?

    • Jeanine March 22, 2013 at 6:21 am #

      You could try, I didn’t because I wanted to make sure that the yellow colour came through nicely. If you attempt it, please let me know how it worked!

  7. Claire March 22, 2013 at 8:42 am #

    Looks wonderful, is this the picture of the one you made? I love looking at all your recipes, I just have to decide what to make haha!

    • Jeanine March 22, 2013 at 10:06 am #

      Yes, this is the one I made. :) Deciding what to make is the hard part!

      • Claire March 25, 2013 at 3:27 pm #

        Jeanine, your recipes are amazing !! I just made this lemon pound cake, and oh my simply delicious!!! I have also made your cinnamon rolls, monster cookies, and pizza crust all a success!! We live in Norway House, Manitoba , I have been on the gluten free diet(celiac actually ) for about 2 years now , but I love baking, you have given me the joy of baking back!! Thank you , thank you, thank you!!!

        • Jeanine March 25, 2013 at 8:21 pm #

          My pleasure, Claire! Thanks for letting me know that you’re enjoying the recipes, it’s what fuels me to keep going! :)

  8. Szasza March 22, 2013 at 6:37 pm #

    this looks simply amazing! I do have a question though, am I able to substitute the starches for anything else?
    Thank you for sharing!

    • Jeanine March 25, 2013 at 8:22 pm #

      I’m not sure, Szasza, I’ve only made it as written, but if you experiment with it, please let us know how it works!

  9. Linda March 28, 2013 at 11:34 am #

    Hey! This pound cake was great! Just made it and am sampling it now. I live in the country and the stores nearest me did not carry potato starch or tapioca starch (even went to the local Health Food Store) but I wanted to try this recipe with what I had on hand as pound cake is one of my feel-good favorites. Forgot to even look for the Rice Flour, so just used my xo Baking Co. GF All Purpose Flour Blend. Substituted cup for cup, and used this flour substitution for the tapioca starch too. For the potato starch I just used corn starch. The pound cake is superb! Thanks for the recipe.

    • Jeanine Friesen April 24, 2013 at 1:41 pm #

      Glad to hear that, Linda! Thanks for letting us know that you were able to make those substitutions successfully! :)

  10. Christi King March 28, 2013 at 9:42 pm #

    Just wanted to say ‘thanks’ for this recipe! I made a double batch tonight in anticipation of Easter weekend visitors. It is delicious, and my gluten-loving husband can’t get enough. I also tried your cutout sugar cookie recipe at Christmas and it was a huge hit! Thanks!!

    • Jeanine April 5, 2013 at 8:35 pm #

      :) Thanks for the comment, Christi! I LOVE when gluten-eaters can’t keep their hands off of our gluten-free baked goods. :)

  11. Louanne March 29, 2013 at 10:43 am #

    Do you think I could substitute Better Batter? Looks like it would be 1 3/4 cup + 2T…

    • Jeanine April 5, 2013 at 8:34 pm #

      You could try, Louanne, it might work. I’ve never played around with all purpose flours. If you try it, please let me know how it worked!

  12. Lois Keffer April 5, 2013 at 1:31 pm #

    Everyone loved this at Easter dinner! Thank you, Jeanine!

    • Jeanine April 5, 2013 at 8:34 pm #

      Yeah!! Glad to hear that, Lois! thanks for sharing!

  13. Susan April 5, 2013 at 8:15 pm #

    looks amazing! I have a question regarding using a gluten free flour blend which is what I have been using(I am new to the gluten free world and trying to navigate the jungle of gluten free baking,lol). Would I still use the potato starch in addition to the flour blend or would I add an extra 5 tbsp. of the flour blend in place of the potato starch. Thank you. Can’t wait to try it.

    • Jeanine April 5, 2013 at 8:33 pm #

      Hi Susan, I haven’t tried this recipe using any all purpose blends, but if you were wanting to try to sub it, I would sub 1 1/2 cups plus 2 Tablespoons of all purpose blend for the white rice, sweet rice, potato and tapioca starches. Also, check to see if your all purpose already has xanthan gum or not. If it does, you can eliminate that as well. Let me know how it works for you – as written it’s amazing, but I haven’t tried any other way.

  14. Susan April 5, 2013 at 11:46 pm #

    thank you! I do not have any sweet rice or white rice flour so wanted to try it with my all purpose mix. I live in a very rural area and the closest store that has anything worthwhile driving for gluten related is at least 60 miles away so have kind of tried to make do as I can. Gluten free baking is so very different from regular baking…but, I keep plugging along,lol. Your recipes look amazing and can’t wait to get started on trying some of them

    • Jeanine Friesen April 24, 2013 at 1:40 pm #

      Susan, did your all purpose flour blend work? I know what it’s like to live rural too – it’s not easy when you need multiple ingredients just to bake. :)

  15. Jennifer April 8, 2013 at 12:27 pm #

    This recipe was incredible. I love it. It got rave reviews from guests I had over this weekend – even though I didn’t use the glaze. I’ve also tried it with the glaze in a previous attempt and that was amazing, too. I used coconut milk and coconut oil in place of the milk and butter since one of my guests was allergic to dairy and it worked very, very well.

    • Jeanine Friesen April 24, 2013 at 1:11 pm #

      Great tips on making it dairy-free, Jennifer! Thanks so much for sharing what worked for you, I appreciate it!

  16. Peggy Dennison April 29, 2013 at 11:28 am #

    I made the lemon gf pound cake this morning.
    It looked beautiful when it first came out of the over.
    I had tested it to make sure that it was done, and the tester came out clean.
    As soon as it was starting to cool, it fell.
    When I cut a piece after cooling, it was doughy.
    The flavor was good, but that was about all I could say about the cake.
    I was so disappointed.

    • Jeanine Friesen April 30, 2013 at 10:43 am #

      I’m sorry to hear that, Peggy! A few questions that might help me figure out what went wrong – Did you make any substitutions? Do you have an oven thermometer? What kind of bakeware did you use (silicone, glass, non-stick metal, etc)?
      It really is a great cake, sorry it didn’t work well for you though.

      • Peggy Dennison May 4, 2013 at 9:06 am #

        I didn’t make any substitutions and I used a metal loaf pan.
        I do not have a oven thermometer.
        The cake really smelled good and had a good pound cake flavor.

        • Jeanine Friesen May 6, 2013 at 2:58 pm #

          Very odd – I wish I had an answer for you, Peggy. There are so many factors in gluten-free baking, it’s hard to pin-point exactly what it could be. Sometimes, it’s as simple as 5 more minutes of baking.

  17. Bonnie Springer June 30, 2013 at 9:22 am #

    Thanks so much for sharing this recipe. I made this Friday evening for a dinner party last night. It was a huge hit with the guests who declared it the best pound cake they had ever eaten period. Most were shocked to find out that it was gluten free. I’m definitely going to make it again. I think a slice would make a great base for strawberry shortcake (perhaps skipping the glaze if used for shortcake). I’m also going to try different citrus flavors like orange or lime.

    • Jeanine Friesen July 20, 2013 at 1:27 pm #

      Ah, Bonnie, sounds like you’re onto something! Different citrus flavours (or even a combination of them) would be fantastic! I love when people who don’t eat gluten-free don’t have a clue that they are. :)

  18. Alice Theofan February 19, 2014 at 12:25 pm #

    Hi Jeanine,

    I made this lemon pound cake yesterday. It looked as if it was going to be a success until half way through the baking time and then……it sunk! Right down the middle. I don’t understand what I did wrong. I was going to toss it because it didn’t look very nice but My husband saved it and LOVED it! LOL! It is very lemony and doesn’t seem GF at all. I will make it again and see if I can keep it from sinking. THanks again for another wonderful recipe.

  19. Claudia March 30, 2014 at 10:32 pm #

    I made this cake in a flower cake pan today. It was amazing. Texture and taste are heavenly. We are a GF/DF family and I used rice milk and margarine, they worked great. I also forgot to buy xantham gum and substituted psyllium husk for it.

  20. Jill April 4, 2014 at 8:54 pm #

    I don’t know why I waited so long to make this! It was superb. No icing for me as it was sweet and delish on its own! Thank you, thank you again!

  21. Martha September 27, 2014 at 12:35 pm #

    So Good! I used GF corn starch and robin-hood pre mixed gluten free flour. I also added a few drops of lemon oil to up the lemon kick. I cut back on the sugar 3/4cups of palm sugar instead of 1cup white sugar. I didn’t have any pudding mix so I used lemon pie filling powder. IT WAS AWESOME! It has a lovely texture, hard to tell it’s gluten free.

  22. Dorothy Galea December 22, 2014 at 8:06 am #

    Hi Jeanine……. I made the lemon pound cake for my friend and she is still in awe of how good it is. She also asked me to give her your website to look for more wonderful recipes. Thank you. I have one question…..can I change one cup of all purpose flour to a one cup of your gluten free flour mix. so that I can bake some of my own recipes?

    Thank you,



  1. Vegetarian, Gluten-Free Roundup: Cauliflower, Cabbage, Cheesecakes - March 22, 2013

    […] The Baking Beauties shared Lemon Pound Cake […]

  2. Top 10 Recipes of 2013 - The Baking Beauties - December 31, 2013

    […]   Gluten Free Lemon Pound Cake […]

  3. Lemon Pound Cake ... Gluten Free and Sooo Good | All Gluten-Free Desserts...All the Time - January 4, 2014

    […] Jeanine’s Lemon Pound Cake recipe over at The Baking Beauties. While Christmas is behind us (or far ahead of us depending upon […]

Leave a Reply