Iced Gluten-Free Lemon Pound Cake

Bright, buttery, and bursting with fresh lemon flavor, this Iced Gluten-Free Lemon Pound Cake has a tender crumb, a rich texture, and a sweet-tart lemon glaze that hardens into a beautiful finish. It’s perfect for brunch, afternoon tea, spring gatherings, or whenever you’re craving a classic citrus dessert.

Prep Time: 20 minutes
Bake Time: 55–65 minutes
Cooling Time: 1 hour
Total Time: About 2 hours 20 minutes
Servings: 10–12 slices

Ingredients

For the Lemon Pound Cake

• 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum)
• ½ cup (60 g) almond flour (optional, for extra moisture)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 1¼ cups (250 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest (about 2 lemons)
• ½ cup (120 g) sour cream or plain Greek yogurt
• ¼ cup (60 ml) whole milk

For the Lemon Syrup (Optional, but Recommended)

• ¼ cup (60 ml) fresh lemon juice
• ¼ cup (50 g) granulated sugar

For the Lemon Glaze

• 1½ cups (180 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon milk (optional, for a thinner glaze)

Instructions

Step 1: Prepare the Oven

1. Preheat the oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Gluten-free flour
• Almond flour (if using)
• Baking powder
• Salt

Set aside.

Step 3: Cream the Butter and Sugar

1. In a large bowl, beat the softened butter and sugar for 3–5 minutes, until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract, lemon zest, and lemon juice.

Step 4: Finish the Batter

1. Add half of the dry ingredients to the butter mixture.
2. Mix in the sour cream and milk.
3. Add the remaining dry ingredients and mix just until combined. Do not overmix.

Step 5: Bake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. If the top browns too quickly, loosely tent the loaf with foil during the last 15 minutes of baking.

Step 6: Add the Lemon Syrup (Optional)

While the cake is still warm:

1. Stir together the lemon juice and sugar until the sugar dissolves.
2. Poke small holes all over the top of the cake using a skewer.
3. Brush or spoon the syrup evenly over the cake.
4. Let the cake cool completely in the pan for about 20 minutes, then transfer it to a wire rack.

Step 7: Make the Lemon Glaze

1. Whisk together the powdered sugar, lemon juice, lemon zest, and milk (if needed) until smooth.
2. The glaze should be thick but pourable.

Step 8: Ice the Cake

1. Once the cake is completely cool, pour the glaze over the top.
2. Let it drip naturally down the sides.
3. Allow the glaze to set for 20–30 minutes before slicing.

Tips for Success

• Use fresh lemon juice and zest for the brightest flavor.
• Ensure all refrigerated ingredients are at room temperature before mixing.
• Measure your gluten-free flour by weight for the most accurate results.
• Avoid overmixing to keep the cake tender.
• Let the cake cool completely before glazing so the icing sets properly.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Up to 1 week.
• Freezer: Wrap individual slices or the whole loaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Flavor Variations

• Lemon Blueberry: Fold 1 cup (150 g) fresh or frozen blueberries into the batter.
• Lemon Poppy Seed: Add 2 tablespoons poppy seeds for a classic twist.
• Lemon Coconut: Replace ¼ cup of the flour with unsweetened shredded coconut.
• Orange Citrus: Swap the lemon juice and zest for fresh orange juice and zest.
• Raspberry Lemon: Serve with fresh raspberries or a raspberry sauce for a fruity finish.

Serving Suggestions

This iced gluten-free lemon pound cake is delicious served with:

• Fresh berries
• Whipped cream
• Vanilla ice cream
• Hot tea or coffee
• Homemade lemon curd

With its moist crumb, buttery texture, and vibrant lemon glaze, this cake is an elegant dessert that’s just as suitable for everyday baking as it is for special occasions.