• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About EHR
  • Food Blogger Resources
  • Contact Me
Our Sister Site

Easy Healthy Recipes

Deliciously Easy, Often Healthier Recipes

  • All Recipes
  • Course
    • Appetizers
    • Breakfast
    • Casseroles
    • Condiments
    • Desserts
    • Drinks
    • Main Course
    • Salads
    • Side Dishes
    • Snacks
    • Soups
  • Method
    • Air Fryer
    • Baking
    • Grilling & Smoking
    • Instant Pot
    • Microwave
    • No Cooking
    • Slow Cooker
    • Stovetop
  • Diet
    • Dairy Free
    • Gluten Free
    • Grain Free
    • Keto
    • Low Carb
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Bacon
    • Beans
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Frozen Foods
    • Fruit
    • Nuts & Nut Butters
    • Pasta
    • Pork
    • Potatoes
    • Rice
    • Seafood
    • Turkey
    • Vegetables
HomeDietary NeedsGluten Free

The Best EVER Gluten-Free Lemon Cake

Cheryl Malik
Cheryl Malik Posted: 03/31/22 Updated: 02/08/25
5
/5
12 Comments
Jump to Recipe
GF Gluten Free
2633 shares
  • Share
  • Tweet

This post may contain affiliate links. Please read our disclosure policy.

Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.
Pin graphic for gluten free lemon cake.

This gluten-free lemon cake might just be the best lemon cake ever, gluten or not! Moist, with the perfect lemony flavor, and the perfect tart glaze that’s just thick enough, this lemon loaf is just delicious.

Overhead view of gluten-free lemon cake, with 2 slices laying next to the end of the loaf.

What Makes This Recipe So Good

  • If you’ve ever had Starbucks’ iced lemon pound cake, you know just how incredible it is. Moist and rich and soft and dense and sweet, with a bright lemon flavor and an amazing thick icing on top. OK, well, what if I told you that this is that cake, only better AND gluten free?!
  • We use freshly squeezed lemon juice and fresh lemon zest in this iced lemon loaf, so none of the flavors taste artificial or chemical-y. Just tart and zesty natural citrus throughout the cake and the icing.

Chef’s Tips

  • Both the eggs and the butter have to be at room temperature when you begin making your lemon cake! If the butter’s too cold, it won’t blend with the sugar well, and you’ll end up with a texture that just won’t work. If the eggs are too cold, you risk curdling the butter & sugar mixture.
  • For the lemon zest, you’ll need 2 to 4 lemons to get 1 tablespoon of zest. I say 2 to 4 because it all depends on the size of the lemons, their age, and firmness of the lemon rinds.
Thick lemon glaze being poured over a gluten-free lemon pound cake loaf with tulips in the background.

More Gluten-Free Treats to Try

  • Gluten-Free Mug Cake
  • Gluten-Free Ginger Snaps
  • Keto Peach Cobbler
  • Gluten Free King Cake
  • Gluten Free Crepes
  • Keto Pie Crust
  • Gluten-Free Peanut Butter Cookies

If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!

 

For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Two slices of gluten-free iced lemon pound cake on a plate with lemon slices.
5 from 5 votes

The Best EVER Gluten-Free Lemon Cake

Prep: 15 minutes minutes
Cook: 1 hour hour 15 minutes minutes
Cool: 15 minutes minutes
Total: 1 hour hour 45 minutes minutes
Perfectly moist with an amazing lemon flavor and a thick, sweet icing, everyone will love this springtime cake whether they're gluten free or not!
Print Save Saved!
8 slices

Ingredients

For the Gluten-Free Lemon Cake

  • 1 ½ cups gluten-free all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 tablespoon lemon zest from 2-4 lemons, see Notes
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature, see Notes
  • 1 cup granulated sugar
  • 3 large eggs at room temperature, see Notes
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice approximately 1-2 lemons' worth
  • ½ cup buttermilk divided

For the Lemon Icing

  • 1 ¼-1 ½ cups powdered sugar sifted, plus more as needed
  • 2 tablespoons lemon juice approximately 1-2 lemons' worth
  • 1 tablespoon milk
Get Recipe Ingredients

Equipment

  • loaf pan 9×5 or 8×4
  • Parchment paper
  • 2 medium bowls
  • 2 whisks
  • stand mixer with paddle attachment, or hand mixer
  • Wire cooling rack

Instructions 

  • Preheat oven to 350° Fahrenheit. Line loaf pan with parchment paper. Parchment paper should be as wide as loaf pan and laid inside. Alternately, skip parchment paper and grease pan well instead. Set aside.
  • Add flour, baking powder, lemon zest, and salt to medium bowl. Whisk well to combine thoroughly. Set aside.
  • In stand mixer bowl, cream butter and sugar together at medium-high speed until mixture is pale and fluffy, approximately 4 to 6 minutes. Scrape down sides of bowl as needed.
  • Switch mixer speed to low and add room-temperature eggs one at a time, incorporating each egg well before adding another.
  • Add vanilla extract and lemon juice. Switch mixer speed back to medium-high and beat mixture until well combined.
  • Once combined, switch mixer speed to low. Add ⅓ of flour mixture to stand mixer bowl. Mix until almost combined, then add ¼ cup buttermilk and mix until just combined. Repeat with another ⅓ of flour mixture, then remaining ¼ cup buttermilk, then remaining ⅓ of flour mixture, mixing until just incorporated.
  • Transfer batter into prepared loaf pan and place pan in oven. Bake 45 to 55 minutes, or until toothpick or knife inserted in center of cake comes out clean or with very few crumbs. Cake should be golden brown. Baking times can vary so adjust as needed.
  • Remove loaf pan from oven. Let cake cool in pan for 15 minutes, then remove cake from pan and transfer to wire cooling rack. Allow cake to cool completely.
  • When cake has cooled completely, add all lemon icing ingredients to medium bowl and whisk well to combine thoroughly. Start with 1 ¼ cups powdered sugar and add more as needed until mixture is thick and gives resistance when stirring. Icing should not be runny.
  • Pour icing over cake and let dry. Note: I like to put my cake back in the loaf pan for this part. It keeps the icing from running down the sides of the cake and onto the counter or surface beneath the cake, plus you end up with a thick layer of icing on top, similar to Starbucks iced lemon pound cake.
  • Slice lemon cake and serve.

Notes

  • It’s super, super important that the butter and eggs are at room temperature before you begin.
  • Eggs: To quickly bring the eggs to room temperature, put them in a bowl and cover them with hot tap water. Let them sit 3-4 minutes, then drain the water and cover them again with fresh hot tap water. Let them sit 5 more minutes and then continue with the recipe.
  • Lemon Zest: You’ll need 2 to 4 lemons to get 1 tablespoon of zest, depending on the size of the lemons, their age, and firmness of the lemon rinds.

Nutrition Information

Serving: 1slice | Calories: 387kcal | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Total Carbs: 62g | Fiber: 2g | Sugar: 45g | Net Carbs: 60g | Vitamin C: 4mg | Cholesterol: 102mg | Sodium: 270mg | Potassium: 63mg | Calcium: 95mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik
Review This Recipe Tag On Instagram

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. AvatarJessica Burk says

    Posted on 5/14/25 at 6:53 pm

    Should this be refrigerated?

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 5/15/25 at 8:18 am

      It doesn’t have to, but you can if you wanted to. You can also store it in an airtight container on the counter! 😊

      Reply
  2. AvatarRoger Schmitz says

    Posted on 3/11/25 at 12:20 pm

    5 stars
    Great flavor but is very dry. Followed the instructions. Not sure where I went wrong.

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 4/1/25 at 11:58 am

      Oh no, we’re so sorry to hear this! I’d love to troubleshoot this with you- were the butter and eggs at room temperature before baking?

      Reply
  3. AvatarDavene Lee says

    Posted on 9/1/23 at 5:13 am

    5 stars
    I’ve been baking for 38 years and tried hundreds of gluten free recipes that are usually mediocre. Then this one comes across my kitchen counter. I like a little extra tang and acidity in my fruity cakes so I added peach puree and extra lemon and lime juices. BINGO! Wjat was a 10 is now a 12! Pictures to follow!

    Reply
    • Megan | Easy Healthy Recipes TeamMegan | Easy Healthy Recipes Team says

      Posted on 9/1/23 at 1:42 pm

      Oh my goodness, Davene, thank you so much for your kind review! And can I just say, adding peach purée to the lemon cake sounds absolutely DIVINE. Definitely making a note to try that myself next time I make this one! Thank you for sharing!!

      Reply
  4. AvatarLindsey says

    Posted on 6/9/23 at 3:26 pm

    5 stars
    This was excellent! Served to dinner guests with strawberries and vanilla ice cream. They couldn’t believe it was gluten free!

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 6/21/23 at 10:11 am

      Ooh, strawberries and vanilla ice cream sound like delicious pairings with this cake! So glad everyone loved it!

      Reply
  5. AvatarJaynie Skadron says

    Posted on 5/1/23 at 4:22 pm

    Hi-not all gluten free flours come out tasting good. Which brand do you recommend for your lemon cake?

    Reply
    • Megan | Easy Healthy Recipes TeamMegan | Easy Healthy Recipes Team says

      Posted on 5/1/23 at 9:35 pm

      We always use King Arthur Measure-for-Measure!

      Reply

Primary Sidebar

A white woman with long brunette hair stands in a light grey kitchen drinking a green smoothie and wearing a seafoam apron.

meet cheryl

Foodie turned food blogger, I've been developing and sharing my flavor-packed, approachable recipes for more than a decade now! In addition to blogging, I'm also a certified health coach, serial entrepreneur, and busy mom of 3. I believe food should be delicious, nutritious meals don't need to be complicated, anyone can cook, and fed is best no matter your age.

Read More...

what sounds good?

What’s Trending

Close-up of zucchini salad in a terra cotta bowl. The salad has strips of zucchini, toasted pine nuts, and crumbled cheese.

Zucchini Salad

Cross section of a chicken pesto sandwich resting on the lip of a plate, with other sandwiches in the background.

Chicken Pesto Sandwich

Close up of air fryer chicken legs in a black air fryer basket.

Air Fryer Chicken Legs

Side view of a large glass container of bright red jungle juice behind 2 small mason jars of jungle juice garnished with fruit and a clear straw.

Jungle Juice Recipe

Looking for more easy, healthy recipes?

Follow us on Pinterest!

What’s In Season

Overhead view of grilled asparagus wrapped in foil with lemon wedges, lemon zest, and parmesan cheese.

Grilled Asparagus in Foil

Top-down view of a bowl of rich, bright red tomatoes with fresh green basil in a white bowl.

Cherry Tomato Salad

A tall glass filled with yellow frozen lemonade and garnished with a lemon coin and a red & white striped straw.

Easy Frozen Lemonade

Grilled peaches on a bowl of yogurt with honey

Grilled Peaches Recipe with Honey

4 salmon tacos topped with slaw and mango salsa on an oval platter.

Salmon Tacos

Overhead view of mesquite grilled chicken on a cutting board, with one chicken breast sliced and spread out on a cutting board.

Mesquite Grilled Chicken

15 recipes eBook cover and table of contents.
Get my FREE eBook

15 Delicious Recipes Made with 10 Ingredients or Less!

Proof that eating delicious, nutritious food doesn’t have to be complicated.

Get the eBook

Privacy Policy

Accessibility

Disclaimers

Contact

© 2025 Easy Healthy Recipes
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
2633 shares