This Easy Gluten Free Lemon Pound Cake moist and lightly sweetened. It’s the perfect grain free pound cake with a cup of coffee!
Easy Gluten Free Lemon Pound Cake
Is there anything more perfect for summer than a lemon pound cake? I don’t think so. It’s perfect as a snack, as a dish at a cookout, at a birthday, or even….for breakfast. Don’t judge! Sometimes an unadorned slice of paleo lemon pound cake is the perfect match for your morning coffee.
I have yet to stumble across a paleo pound cake that I really liked–one that was nut and dairy free and not too dense and heavy–so I decided it was time to make my own. I called upon a few of my favorite ingredients, such as cassava flour and coconut sugar, and within a few tries, I was satisfied and happily snacking away on all of the pound cakes I had created. I love how flexible this cake is! you can serve it plain, with melted coconut butter, dusted with powdered sugar, or topped with a fresh blueberry compote. It’s the perfect vehicle for summer evenings on a patio with friends!
What you’ll need to make an Easy Gluten Free Lemon Pound Cake:
This pound cake recipe uses the same ingredients as most of my paleo recipes so hopefully, these are all things you have on hand!
- Cassava flour–I love cassava flour for nearly all of my grain-free breads!
- Coconut flour – A great high-fiber flour that I love combining with cassava flour in my recipes
- Tapioca Starch or Arrowroot Flour – I like adding a bit of this in my dry ingredients to add chew to the texture
- Organic cane sugar or coconut sugar – I prefer coconut sugar but either one works
- Baking soda
- Avocado oil – you could also use coconut oil, or ghee or butter if you can tolerate it.
- Honey – adds moisture and sweetness
- Eggs – can be replaced with flax eggs if needed to make this a vegan recipe, but I have not tried this yet
- Lemon juice– use juice from one fresh-squeezed lemon
- Full fat coconut milk, or another non-dairy milk with apple cider vinegar added to make a buttermilk
- Paleo powdered sugar for dusting (I like Trader Joes brand)
Is it ok to use bottled lemon juice?
Honestly? I wouldn’t do it. I grew up using only the bottled lemon juice and now that I only use fresh squeezed lemons in everything I can’t believe how much I was missing out on! Bottled lemon juice has preservatives that make it more muted and dull tasting, and those aren’t flavors I want in my pound cake. And preservatives? Ew.
So the verdict is to use fresh lemons, but if you can’t do that I get it! I’m sure you can still make a great pound cake.
How to make the perfect gluten-free pound cake:
This lemon loaf is really straight forward to make, so it should be pretty smooth sailing. Measure accurately and follow a few instructions and you should have a delish loaf in your hands! Here are a few tips:
- Use fresh-squeezed lemon juice–there’s nothing like it!
Use room temperature eggs, as well as the rest of your ingredients.
Cut out a parchment round for the bottom of your cake pan to prevent sticking, then grease the sides of the pan.
- Top off with a dusting of grain-free powdered sugar or some melted coconut oil!
Other Paleo lemon recipes you might like:
Easy Gluten Free Lemon Pound Cake
This Easy Gluten Free Lemon Pound Cake moist and lightly sweetened. It's the perfect grain free pound cake with a cup of coffee!
- 11/4 cups cassava flour
- 1/4 cup tapioca starch
- 2 tbsp coconut flour
- 2 tbsp honey
- 2 large eggs
- 1/2 cup organic cane sugar
- 2/3 cup avocado oil
- juice of 1 lemon
- 1/4 cup full-fat coconut milk + 1 tsp apple cider vinegar
- 1 teaspoon vanilla
- powdered sugar for dusting
Preheat oven to 350 degrees F and line an 8 inch cake pan with parchment paper and grease with coconut oil.
In a large bowl sift together cassava flour, coconut flour, tapioca starch baking soda, and cream of tartar and set aside.
In a separate bowl, beat together eggs, honey, and sugar with a mixer until the sugar is well dissolved. Add avocado oil, lemon juice, and coconut milk and beat well for another 2 minutes, then stir in vanilla.
Make a well in the middle of the dry ingredients and stir in the wet ingredients until well combined.
Pour the batter into the prepared pan.
Place in the preheated oven to bake for 25-30 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes and then remove from pan and cool on a wire rack. Serve topped with powdered sugar.