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slices of blueberry lemon pound cake on a white platter
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4.62 from 50 votes

Gluten Free Blueberry Lemon Pound Cake

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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast Cake
Cuisine: American
Servings: 16
Calories: 333kcal

Ingredients

Cake

  • 2 cups sugar
  • 1 cup Butter melted
  • 4 large Eggs
  • 4 teaspoons gluten-free vanilla
  • 3 cups Gluten-Free Flour Blend your favorite blend or use recipe below
  • 2 teaspoons gluten-free baking powder
  • 1 cup milk
  • zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • 2 cups blueberries

Glaze

  • ½ cup powdered sugar sifted
  • 4 teaspoons lemon juice

Gluten Free Flour Blend

  • 2 cups rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca flour
  • 1 ½ teaspoon xanthan gum
US Customary - Metric

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 the 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. Continue the process until all the eggs have been incorporated.
  • Add the vanilla and mix until well blended.
  • Add the lemon zest and lemon juice, mixing until well combined.
  • Stir together the gluten-free flour blend and baking powder in small bowl.
  • Add one-third of the flour mixture to the mixing bowl.
  • After the first third of flour add half the milk. Add the next portion of flour into the batter, followed by the remainder of the milk and then the last portion of flour. Blend well after each addition.
  • Fold the blueberries into the batter and allow the batter to rest for 5 minutes.
  • Pour batter into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for 10 minutes then remove it from the pan. Allow the cake to fully cool.
  • Add the Glaze to the cooled cake

Glaze

  • Mix the lemon juice with the confections sugar stirring until well blended.

Gluten Free Flour Blend

  • Mix the flours, xantham gum and starch together blending well using a wire whisk

Nutrition

Calories: 333kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 44mg | Potassium: 112mg | Fiber: 3g | Sugar: 33g | Vitamin A: 457IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg