Gluten-free lemon pound loaf

Looking for that perfect lemon pound loaf that's sweet and tangy. Our lemon pound cake recipe is just that. And who says you can't eat pound cake on a gluten-free diet? All you need is a little patiences, the right ingredients, and ideally a stand mixer to save your arms. And you'll have the perfect lemon cake to get your taste buds tingling. Oh, and did I also say it's super easy to make. Meaning it's a perfect bake for a relaxing spring weekend.

Ingredients for lemon pound loaf

If your cooking for an individual with Coeliac disease, I highly recommend checking the ingredients labels before using. While this recipe is naturally gluten-free, cross contamination can happen at the manufactory sites of bicarbonate of soda or baking powder, so check those labels to be safe. Here are all the ingredients you'll need for this gluten-free lemon pound loaf:

• Granulated Sugar - To keep the lemon pound cake light in colour, it best to use granulated white sugar in this recipe. Plus, it doesn't have a strong molasses flavour which is found in brown sugars, this molasses flavour can overpower the lemon.

• Lemon zest - The zest will provide the cake with all that delicious lemon flavour without having to use a lemon extract. Just make sure your using unwaxed lemons.

• Dairy-free butter - I've tested both vegan block butter and stork block margarine butters in this recipe with great results each time. You just have to ensure that you beat the sugar and butter long enough that it becomes light and airy. Alternatively, you can use dairy butter if your not on a dairy-free diet.

• Egg - Organic free-range eggs work perfectly in this recipe. But, I am conscious gluten-free food is super expensive, so any egg will do. The quality doesn't change the taste of the cake when I've tested with ordinary free range eggs.

• Almond Milk - Almond milk is preferred in this recipe but any mild-tasting dairy-free milk alternative works. For those who aren't limited to a dairy-free diet you can use full fat diary milk which still results in a delicious cake.

• Coconut yoghurt (or soya greek yoghurt) - Surprising you won't taste the coconut in this lemon cake but it does provide the cake with the fat needed to make a delicious cake. Alternatively you can use any thick vegan yoghurt like Alpro soya greek yoghurt.

• Vanilla Extract - Use a good quality vanilla extra in this recipe. Don't use a vanilla flavouring or essence as this won't deliver the same complex flavour. Also, vanilla flavourings and essences might need different measuring sizes.

• Gluten Free Plain Flour - Doves Farm FREEE foods is my perfect gluten-free flour blend which contains a blend of rice flour, potato starch, tapioca starch, maize flour and buckwheat flour. You can use alternative brand of gluten-free flour but this can results is varying cake quality.

• Salt - The perfect flavour enhancer, you only need a little to boost the natural flavours.

• Baking powder - A key ingredient to help your cake rise, making sure you check the label that it's gluten-free before using.

• Bicarbonate of soda - Don't skip out on bicarbonate of soda, you only need a little to have a bit impact on the rise of the cake and fluffy finished texture. Also, remember to check the packaging for gluten cross contaimination as bicarbonate of soda is often packaged in factories that handle large amounts of gluten.

• Lemon juice - You can't have a gluten-free lemon pound cake without using the natural juice from the lemon to amp the lemon flavour. Plus, this reducing food waste but using as much of the lemon as possible.

• Powdered Icing sugar - This is the only sugar you should used in a drizzle still icing that you pour over your finished cake. Ensuring it sinks into every inch of your finished loaf.

Frequently Asked Questions

Have a question that's not in the below list? Drop a comment at the bottom of the recipe or send me an email. I'll try my best to answer your questions and help you create that perfect gluten-free lemon pound loaf.

Do I have to use a stand mixer or electric hand whisk?

You can whisk by hand with a metal balloon or french whisk. However, it takes the stand mixer over 10 minutes to whisk enough air into the sugar and butter to become paler in colour and lighter on the spoon. Longer if your whisking by hand. You can achieve similar result with an electric hand whisk or a manual whisk, it just means you'll have more of a work out during the process.

Can I make this lemon pound cake recipe gluten-free?

As long as you check your ingredients for cross contamination and use gluten-free flours then this recipe is 100% gluten-free alongside all my others recipes.

Can I make this lemon pound loaf recipe dairy-free?

This recipe is 100% dairy-free and that's the case with over 90% of my recipes. I use vegan block, coconut yoghurt, and a plant milk as it's source of fat. Meaning you won't have to make any changes to this recipe.

Can I make this lemon cake recipe vegan?

I haven't tested making this lemon cake into a vegan cake. As the only animal product in this cake is egg, you can experiment with using an vegan egg alternative like Oggs egg replacer. But as I haven't tested it myself I don't know if it will work or how the finish product will taste.

Can I turn this lemon pound loaf into a lemon poppy seed loaf?

Yes you can, add 1-2 tbsp of washed poppy seeds into your at the end of combined all the ingredients, gentle fold into the batter ensuring you don't over mix or mix the air out of the cake. Then bake as usual.

How do I store this sour almond poppy seed loaf?

To keep it fresh: it's best to store this gluten-free lemon loaf in an air-tight container for up to three days in a cool dark place. Or up to five days in the fridge.

Can I freeze this lemon cake loaf?

This gluten-free lemon cake can be frozen and stored in an air-tight container for up to three months. Although it taste best within the first month. Before freezing, it's best to pre-slice this cake. Then when it come to eating you can defrost each individual slice for a minimum of 4 hours on the counter before serving.

Gluten-free lemon pound loaf recipe

Here's my recipe for this highly moreish, gluten and dairy-free lemon pound loaf.

Serving 8-12 slices depending on size

Prep time 25 minutes

Cook time 50-60 minutes

Special Equipment  

• Stand mixer with a paddle attachment

• A 23 x 13 cm loaf tin
  

Ingredients

• Zest of 2 lemons

• 250g white caster sugar

• 170g vegan block butter

• 1/4 cup almond milk

• 1/4 coconut yoghurt

• 200g gluten-free plain white flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/4 bicarbonate of soda

Almond Lemon Glaze

• 100g icing sugar

• 1/4 lemon juice

• 1 tbsp melted vegan block butter

• 1 tsp vanilla extract

Method

1. Preheat oven to 170°c.

2. Grease a loaf tin with the butter and line with grease-proof paper. 

3. Massage the lemon zest into the sugar to help extract the essential oils out of the lemon zest into the sugars.

4. In the bowl of a stand mixer, add your butter into the lemon sugar and mix on low until it starts to combine.

5. Once combined increase speed to medium high, beating for about 10 minutes until the butter is light and airy. Remember to scrap down the bowl frequently to ensure no butter is missed.

6. Once your butter cream is light and airy, beat in the eggs. One egg at a time.

7. In a jug mix your remaining wet ingredients; milk and coconut yoghurt, stir until combined.

8. In a separate, bowl mix together your dry ingredients; flour, baking powder, salt, and bicarbonate of soda.

9. Add your wet and dry ingredients into the batter mix. Alternating between the dry and wet ingredients, starting with the dry and ending with the dry. So you should only divide your wet ingredients in twice and your dry ingredients by three.

10. Finish mixing by hand to ensure there is nothing stuck to the bottom of the bowl.

11. Pour your batter mix into the pre-greased and lined loaf tin.

12. Place in the oven for 50-60 minutes, until golden brown and a clean tooth pick comes out.

13. Create the glaze but whisking together all the ingredients; lemon juice, sugar, butter, and vanilla extract.

14. While the cake is still in the loaf tin. Pierce the cake multiple times with a tooth pick and then slowly pour the glaze on top. Allowing it to absorb the glaze before removing from the tin.

15. Once the icing soaked in, remove from the tin and slice. Serve with a cup of herbal tea.

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For more gluten-free cake loaf recipes visit proudlyglutenfree.com