This Gluten Free lemon pound cake is a delicious option for all of your gluten-free friends and your gluten-full friends. The great thing is they will never know the difference, this cake is just that good!
When it comes to Gluten-Free Cakes, this Blueberry Lemon Pound Cake will make believers out of all your gluten-eating friends!
Thanks to my friend Wendy from La Phemme Phoodie for sharing this recipe with us.
I am excited to share my new favorite gluten-free dessert recipe with you. It’s a combination of a plain pound cake recipe from Land O Lakes with the flavor profile from a previous guest poster, Live Life. The cake is gluten-free.
I will admit that some gluten-free desserts just don’t taste as good as their gluten-filled counterparts. Done right, gluten-free desserts taste just as good or even better than “regular” desserts. This blueberry lemon pound cake recipe can easily compete with any “regular” pound cake recipe. The cake rises perfectly. It’s dense and moist.
A burst of blueberries with a hint of lemons combine to make this dessert a perfect dish to include on your spring menu.
Wouldn’t you love a slice or two of this delicious Gluten Free Blueberry Lemon Pound Cake?
If you like this recipe you may also like these:
Gluten Free Blueberry Lemon Pound Cake
Ingredients
Cake
- 2 cups sugar
- 1 cup Butter melted
- 4 large All-Natural Eggs
- 4 teaspoons gluten-free vanilla
- 3 cups Gluten-Free Flour Blend
- 1 1/2 teaspoon xanthan gum
- 2 teaspoons gluten-free baking powder
- 1 cup milk
- Zest of 1 lemon
- 1/4 cup of freshly squeezed lemon juice
- 2 cups blueberries
Glaze
- 1/2 cup sifted powdered sugar
- 4 teaspoons lemon juice
Gluten Free Flour Blend
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
Instructions
Cake
- Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
- Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed. Add lemon zest and lemon juice until combined.
- Stir together gluten-free flour blend, xanthan gum and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed. Fold in the blueberries.
- Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Add the glaze.
Glaze
- mix the lemon juice with the confections sugar stirring well to make the glaze
Gluten Free Flour Blend
- Mix the flours and starch together blending well using a wire whisk
Nutrition
Carlo V says
This was a perfect recipe, although I used 1/4c LESS sugar (the icing helped to sweeten it, for those who had a sweeter tooth!) and only 2 tsp vanilla, just personal tweaks, the flour blend is the key, looks and tastes like regular cake, amazing! Oh also I put zest 1 small lemon in the icing as well as 1 tablespoon lemon juice…so tasty!
Linda says
This recipe was amazing as is. Came out perfect, just like the pic. Definitely a keeper and will make again.
I made it for my daughter’s birthday. All household non believers of gluten free anything indulged!
However we may try adding additional filling type of some sort like a blueberry type pie filling of sort… Some saying that a little extra additional moisture would be nice. Our coconut cream was a bust, should have drained the water from it. Thank you!
Susan Huitron says
This is the first time I have made any kind of gluten free food. This turned out excellent. It is very good. I will be making again. Thank you.
Melinda says
This poundcake was excellent! So glad I found your site! Will definitely be making again and again.
Rose says
Hello Chef Dennis and La Phemme Phoodie. I have made this cake several times over the last few years and it is phenomenal! However, when I recently went to look the recipe up on your website, it appears the information for the gluten free flour blend for the recipe is no longer showing up on your website. Would it possible for you to share the recipe for the blend again? This was a key factor in why this cake tasted so good! Thank you so much!
Mia P says
Chef Dennis, would you be able to tell us what the previously listed GF flour blend was? I made this cake a few years back and it was perfection. I want to make it again with that blend. Thank you!
Chef Dennis Littley says
I believe it was Bobs Red Mill
Trish says
I just made this great cake, and I was so looking forward to it. BUT, I have never had a cake fall apart while removing from the pan, but sadly, this one did. I followed instructions for greasing the pan. When I usually grease the pan, I do it just before I pour the batter in. This time I did it earlier, and I think that’s where I think I went wrong. I also in the past have lightly floured the blueberries before adding them to the batter and had never had a problem. HOWEVER, the cake is scrumptious!, albeit a tad messy. I have been gluten-free just over a year, and miss desserts like this. So thank you for sharing!
Peggy says
What can I substitute for tapioca flour? Thank you.
Chef Dennis Littley says
you can try using cornstarch instead Peggy. I’m new to GF so I’m not positive.
cindi jones says
Can you make this recipe using all coconut flour? While it is gluten free the carbs are off the chart. Thanks.
Chef Dennis Littley says
I would say no. Baking is precise and just flours might not yield good results.
Kitty says
Thanks for this delicious receipe. Most people can’t tell it’s gluten free. I would love to have the NUTRITIONAL info. Thanks
Rose says
This pound cake is so moist and delicious, I almost wept at first bite! As a recently diagnosed celiac, I feared that my favourite pastime: baking (and consuming the fruits of my labours!) was off limits forever. I have tried a few gluten free baking recipes with little success- most either fell apart or were better used as hockey pucks! I must confess that although the photo of this pound cake looked amazing, my expectations were pretty low as a result of my prior failures. I was pleasantly surprised to find this cake baked up beautifully light and golden, and it tastes phenomenally good! This will definitely become a go-to recipe for me. Thank you so much for sharing!
Chef Dennis says
Thanks for letting me know Rose, I’m very happy to hear how much you enjoyed the cake. My friend Wendy did a great job adapting this recipe
Carol H. says
adding 5 stars–thanks again!!
Carol H. says
This was absolutely the BEST gluten free pound cake I’ve ever made–I had a half bag of almond meal/flour so I used one cup of that, and then two cups of a gf blend. It was so tempting that my main squeeze (who refuses to eat anything gf on purpose) cut off a big slice and wolfed it down without even asking me if it was gluten free; saying how good it was between bites, and when I cut myself a piece and took a bite, he said “what are you DOING?!!” (because he thought it was ‘normal’…) to which I responded, “I’m glad you enjoyed my gluten free cake!” He was shocked that it was THAT good–I think he’ll be more open to trying new recipes now!
Thanks for a ‘keeper’!
Chef Dennis says
thanks Carol, I will make sure to let my friend Wendy know!
Lisa says
I made this exactly as detailed except I used small loaf pans instead for mini cakes and just baked them until the top browned. Maybe it’s all the butter, but I thought this was pretty spot on. I’ll be making this again for sure.
Chef D says
happy to hear it worked for you Lisa, thanks for letting me know!
Geoff Malen says
This is makes so much sense. I never would of it in that way. I am sooooo trying this myself!! Nice one!
CJ says
Magically delicious! I made this as a surprise for my husband on Thanksgiving, and it was a huge hit. Will be making another one very soon by request. Thank you for this recipe!
Tim says
I cooked this today and it was fantastic – the best gluten free pound cake I have made so far. My wife, who is not gluten intolerant, said it was the best pound cake sh’d eaten, period. I substituted a little maple syrup for the sugar (I used 3/4 cup sugar, plus about a 1/4 cup of maple syrup) and I added a bit more glaze. It was moist, dense, and the combination of lemon, blueberry, and maple syrup was perfect!
Chef D says
thanks for letting me know how well the pound cake turned out Tim, I will let Wendy know!
Colleen says
How disappointing! I found this recipe with 5 stars, 5 reviews went to the reviews and……….
only three people had made the cake, one said it didn’t work well, but gave it 5 stars anyway and the rest of the comments were all about how beautiful it looked and how everyone would like to meet. Some even gave it 5 stars on looks.
Chef D says
hi Colleen
I’m so sorry to hear that this recipe was disappointing, I don’t work with gluten free flours so I’m not going to be any help. I did see the last two comments were from people who made the cake and loved it. I do post all my comments positive or negative and I didn’t see anyone who left a comment saying it didn’t work, I’m not sure where you saw that.
What exactly was wrong with the cake?
Melinda says
I thought the same thing regarding the fact that comments had little to do with actually baking the cake! So glad I made it as it was wonderful! I did use Bob’s Red Mill 1:1 flour rather than the blend suggested in the recipe. It turned out beautiful and delicious.
Chef Dennis Littley says
Thanks for letting me know you enjoyed the pound cake Melinda!
Carrie says
I tried this recipe last week and it was amazing! Thanks for sharing.
LauraPh says
I came across this recipe today and had to make it! All I had on hand was coconut flour, so I used three cups of it. It baked up beautifully and the taste was delicious. The texture was a bit mushy, not really cake-like, so I will have to experiment. Since I have been gluten-free for about a year I have gotten used to the different textures that non-gluten flours have so no big deal… the cake is delicious and I will make again. Thank you!
lisa says
can you use rice milk in this recipe
Chef D says
hi Lisa, I just spoke with the blogger that posted that cake for me, and she said she usually uses 1% and although rice milk is a little thinner, it should work fine.
EA-The Spicy RD says
Great cake, and I will head on over to Wendy’s site to look for more delcious gluten-free recipes. So nice you have connected! I’ve definitely met more bloggers from outside of Sam Diego than from where I live since I started this blog, but that’s fun too!
Magic of Spice says
Hi Dennis, great guest post and hope you are having a lovely Sunday!
Wendy this pound cake is just gorgeous, and looks so moist…delicious!
Heidi-Young Grasshopper says
great blog and yummy looking pound cake!
Emily {The Best of this Life} says
I would love to meet other foodie bloggers in the Ottawa, Canada area! One day 🙂
This recipe looks soooo yummy – I love lemon + blueberry together, it’s delicious.
Liz says
Oh, what a delicious Bundt cake, Wendy!!! The texture looks perfect…and I want to reach into the screen and pull out a slice!
Chef Dennis, so glad you’ve finally made some connections with local bloggers! So much fun!
Kim Bee says
Yo Dennis, one of these days we will meet up at a blogger conference.
And a big Yo to Wendy. You really pulled out the wow factor with this gorgeous pound cake. I love blueberry with lemon, something so classic about that combination to me. Your drizzle makes me want to lick the screen. I didn’t, but I was sure tempted. Okay I lied, I licked it a little bit.
Enjoy your weekends you two. Nice to see you in the same place. xx
Stephanie @ Eat. Drink. Love. says
This pound cake looks delicious! Would never know it was gluten free!
Bloggy Writer says
Meeting new bloggers who share the same passion is much more interesting and beautiful than any recipe. It is the best part of blogging.
The cale too is superb as people do not share pound cake recipes any more.
Jeanette says
It is definitely more fun meeting bloggers in person! Hope to meet both of you in person one day soon. Meanwhile, I’ll just have to swoon over both of your recipes.
La Phemme Phoodie says
Jeanette can’t wait till the day that we finally meet in person!
Maureen @ Orgasmic Chef says
You lucky, lucky man!! I would love to meet her (and so many many others). At least you’re in a big city and have hope. I have met one local blogger and that’s it. She’s lovely but she blogs and teaches at university and is pregnant so there’s not much time for chatting.
This is a wonderful cake and as Gerry says, you can’t get past the lemon and blueberry combination. I will have to bookmark this so I can make it soon.
La Phemme Phoodie says
Maureen I would love to meet you IRL too! We really are so lucky to live close to each other.
Gerry @ Foodness Gracious says
Blueberry and lemon are such good friends, love them together and this bundt is no exception! I can relate to Chef’s story, it’s amazing to know so many people from all over because of blogging and that I can truly call them friends. I hope to maybe meet Chef at the next FoodBuzz event 😉
Lynne @ 365 Days of Baking says
What a great guest post, Dennis! I suppose it s one thing to “know” your fellow bloggers online, and entirely different to meet them in person. It must be very exciting! I have yet to do that, but will have to very soon!
So happy to meet you, Wendy, and can’t wait to check out a new friend! My gluten-free friends will be THRILLED with this dessert!
Mary says
This sounds delicious, Wendy! Do you use brown rice flour or white rice flour in your flour blend?
La Phemme Phoodie says
Mary I used brown rice flour but I think this recipe would work just as well with white rice flour.
Jen says
There is something great about meeting other food bloggers! There are only a handful of us in the Jacksonville area, but it’s so great to get together with them and chat.