5 from 13 votes
Gluten Free Blueberry Lemon Pound Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

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!

Course: Breakfast Cake
Cuisine: American
Servings: 16
Calories: 438 kcal
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
  1. 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.
  2. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
  3. 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.
  4. 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.

  5. 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.
Nutrition Facts
Gluten Free Blueberry Lemon Pound Cake
Amount Per Serving
Calories 438 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 78mg 26%
Sodium 146mg 6%
Potassium 191mg 5%
Total Carbohydrates 74g 25%
Dietary Fiber 3g 12%
Sugars 33g
Protein 6g 12%
Vitamin A 9.1%
Vitamin C 4.9%
Calcium 7.2%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.