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 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 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.
If you’ve tried this Gluten Free Lemon Pound Cake recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
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!
- 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
- 1/2 cup sifted powdered sugar
- 4 teaspoons lemon juice
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 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.
More recipes from my site
Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe)- It’s Guest Post Friday with Liv Life
- Meyer Lemon Coconut Cake for Two (Gluten Free) with The Dusty Baker
- Italian Cannoli Pound Cake with a White Chocolate Ganache
- Blueberry Lemon Cake for our Vintage Recipe Swap
- Easy Peach Pecan Pound Cake Recipe
Susan Huitron says
April 15, 2019 at 3:50 pmThis 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
July 10, 2018 at 6:12 pmThis poundcake was excellent! So glad I found your site! Will definitely be making again and again.
Rose says
November 7, 2016 at 12:06 pmHello 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!
Trish says
August 16, 2015 at 12:42 pmI 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
February 5, 2015 at 7:44 pmWhat can I substitute for tapioca flour? Thank you.
Chef Dennis Littley says
February 6, 2015 at 8:41 amyou can try using cornstarch instead Peggy. I’m new to GF so I’m not positive.
cindi jones says
February 24, 2019 at 2:53 pmCan you make this recipe using all coconut flour? While it is gluten free the carbs are off the chart. Thanks.
Chef Dennis Littley says
February 24, 2019 at 4:19 pmI would say no. Baking is precise and just flours might not yield good results.
Kitty says
December 26, 2013 at 2:47 pmThanks for this delicious receipe. Most people can’t tell it’s gluten free. I would love to have the NUTRITIONAL info. Thanks
Rose says
July 28, 2013 at 10:36 pmThis 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
July 29, 2013 at 10:11 amThanks 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
May 6, 2013 at 5:19 pmadding 5 stars–thanks again!!
Carol H. says
May 6, 2013 at 5:18 pmThis 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
May 6, 2013 at 6:25 pmthanks Carol, I will make sure to let my friend Wendy know!
Lisa says
February 6, 2013 at 2:52 pmI 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
February 6, 2013 at 3:04 pmhappy to hear it worked for you Lisa, thanks for letting me know!
Geoff Malen says
January 24, 2013 at 9:30 amThis is makes so much sense. I never would of it in that way. I am sooooo trying this myself!! Nice one!
CJ says
November 26, 2012 at 11:20 pmMagically 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
November 24, 2012 at 4:47 amI 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
November 24, 2012 at 8:05 amthanks for letting me know how well the pound cake turned out Tim, I will let Wendy know!
Colleen says
September 8, 2012 at 11:38 amHow 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
September 8, 2012 at 4:34 pmhi 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
July 10, 2018 at 6:16 pmI 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
July 11, 2018 at 2:40 amThanks for letting me know you enjoyed the pound cake Melinda!
Carrie says
June 23, 2012 at 2:36 pmI tried this recipe last week and it was amazing! Thanks for sharing.
LauraPh says
June 16, 2012 at 6:37 pmI 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
June 10, 2012 at 4:31 pmcan you use rice milk in this recipe
Chef D says
June 10, 2012 at 5:22 pmhi 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
April 24, 2012 at 8:45 amGreat 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
April 22, 2012 at 2:10 pmHi 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
April 21, 2012 at 9:15 pmgreat blog and yummy looking pound cake!
Emily {The Best of this Life} says
April 21, 2012 at 8:33 pmI 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
April 21, 2012 at 6:41 amOh, 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
April 21, 2012 at 1:00 amYo 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
April 20, 2012 at 11:11 pmThis pound cake looks delicious! Would never know it was gluten free!
Bloggy Writer says
April 20, 2012 at 12:29 pmMeeting 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
April 20, 2012 at 6:47 amIt 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
April 20, 2012 at 6:09 pmJeanette can’t wait till the day that we finally meet in person!
Maureen @ Orgasmic Chef says
April 20, 2012 at 2:38 amYou 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
April 20, 2012 at 6:08 pmMaureen I would love to meet you IRL too! We really are so lucky to live close to each other.
Gerry @ Foodness Gracious says
April 20, 2012 at 1:13 amBlueberry 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
April 19, 2012 at 10:46 pmWhat 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
April 19, 2012 at 10:28 pmThis sounds delicious, Wendy! Do you use brown rice flour or white rice flour in your flour blend?
La Phemme Phoodie says
April 20, 2012 at 6:07 pmMary I used brown rice flour but I think this recipe would work just as well with white rice flour.
Jen says
April 19, 2012 at 8:38 pmThere 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.