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Gluten Free: Lemon Pound Cake

I got this recipe from a wonderful cookbook I got for Christmas called Gluten-Free Baking Classics. I’ve made several things from it and they’ve all been a hit. This cake in particular.

I made it one night because I was tired and stressed and wanted cake. That’s the main reason people eat cake, right? Anyway, I made it and served it after dinner to Adam and a friend. Neither of them realized it was gluten free until I mentioned it. I think they assumed since Andy was asleep (and it was lemon flavored) that it was a regular old wheat flour cake. I love it when people are surprised to discover something is actually gluten free.

I applaud this cake for being everything I wanted it to be. However, I will caution you not to try to keep it for more than a day or so. I served it about an hour or two after baking it and it was fantastic. By the next day it had started to get a little stale. By day three I was toasting it and eating it with marmalade. Which, was super in it’s own way. Just be prepared.


Gluten Free Lemon Pound Cake

From Gluten Free Baking Classics by Annalise G. Roberts


  • 1.5 cup Brown Rice Flour Mix
  • 2.5 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp kosher salt
  • 3 large eggs
  • 1 cup sugar (evaporated cane juice)
  • 1 cup plain whole milk yogurt (I used fat free pplain Greek yogurt)
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 tbsp lemon zest

  • Preheat oven to 350 degrees.
  • Grease a 9 inch bundt pan with cooking spray.
  • Whisk dry ingredients together and set aside.
  • Beat eggs in a stand mixer at a medium high speed and slowly add in the sugar and beat it until the is light in color and thickened.
  • Add the flour mixture, and remaining ingredients and beat until combined.
  • Evenly spread the batter into the prepared pan. Place in the center of the oven and bake about 45-50 minutes. Do not open the oven for the first 45 minutes.
  • Cool the cake in the pan for 10 minutes. Carefully remove cake from pan and cool completely on a cooling rack.
  • Coat with a lemon glaze (recipe below).

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12


Lemon Glaze


  • 1/2 cup evaporated cane juice
  • 1/4 cup lemon juice

  • Boil the ingredients together slowly and once fully liquified turn off the heat.
  • Drizzle the glaze over the cake slowly with a spoon ensuring the cake absorbs all the glaze.
  • Serve immediately.