Velvety + Rich Gluten Free Lemon Pound Cake

This beautiful gluten free lemon pound cake is generously infused with lemon for a bright, fresh pop of citrus flavor that tastes like a burst of sunshine in every bite. Like my gluten free lemon bundt cake, it's built on a creamy base of butter and cream cheese, which gives the cake the smoothest, velvetiest crumb.

While I love a simple, classic gluten free pound cake, this recipe takes it up a notch with the zest of a lemon and that irresistible, subtle tang of cream cheese. Even better, it stays fresh-tasting for days, always a welcome bonus in a gluten-free cake.

Top this lemon pound cake with a lemon glaze or leave it plain - you absolutely can't go wrong. And did I mention it's handily made in one bowl?

What You'll Love

A one-bowl recipe composed of simple ingredients that come together to create something a bit magical ismy favorite kind of recipe. You'll love that this pound cake:

• Is so rich. Let's accept that sometimes we need something truly decadent. Almost one pound of butter, cream cheese, and 5 eggs go into the batter - so there's no skimping on richness!
• Is so lemony. By rubbing the lemon zest into the sugar to release its oil before combining it with the rest of the ingredients, the cake will be more intensely flavored.
• Lasts for days. Don't you love a gluten-free cake that doesn't dry out? Me too. This one is a keeper and stays fresh for days.

Ingredients Needed

Here's everything you need for this cake, plus a few notes. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Lemon - I used the zest from 1 lemon. For even more lemon flavor, you can use the zest of 2 lemons.
• Granulated sugar
• Butter - Unsalted butter at room temperature is the way to go.
• Cream cheese - I prefer whole-fat block cream cheese in this cake, rather than "whipped" cream cheese. If needed, substitute Greek yogurt.
• Salt - Fine sea salt or table salt.
• Oat flour - Learn how to make oat flour at home for this recipe, or pick up a package at the store (certified gluten-free if needed). If you don't eat oats, swap brown rice flour.
• Almond flour - Fine-ground almond flour rather than almond meal
• Baking powder
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Eggs - A lot of eggs go into this cake, 5 to be exact, making it a bit of a splurge. But they help the cake to rise and keep it dense and moist. Use large eggs here for the best results.

Tips & Recipe Notes

• Room temperature ingredients. Especially important for the butter and cream cheese so that they blend smoothly together. If you can, leave them out on the counter for at least an hour before starting the recipe.
• A gluten-free flour mix. I highly recommend following the recipe as written! However, you can substitute a gluten-free flour mix, such as my homemade gluten free flour blend, if needed, in place of the oat and almond flours.
• Dairy-free option. This cake is easy to turn dairy-free! Swap the butter for non-dairy butter and the cream cheese for non-dairy cream cheese or yogurt.
• For the topping: Make a powdered-sugar-based lemon glaze, or do a lemon soaking syrup: In a small pot, whisk together 3 tablespoons of fresh lemon juice and ¼ cup of granulated sugar, then heat over low heat until the sugar dissolves. When the cake is cooled, drizzle the mixture over the top and let it soak in.
• Try a different citrus zest. For a different flavor, use the zest of 1 orange or 2 limes.

Proper Storage

• Counter - On the counter, covered, at room temperature for up to 3 days.
• Fridge - In an airtight container or covered, keep in the fridge for up to 5 days.
• Freezer - Wrap the loaf in plastic, or wrap slices in plastic and place them in a freezer-safe bag, then store in the freezer for up to 3 months. Thaw in the fridge before eating.