Gluten Free Lemon Pound Cake
This rich and velvety gluten free lemon pound cake stays moist and tender for days! Made with oat and almond flour, cream cheese, and plenty of butter!
Servings: 12 servings
Calories: 341kcal
Ingredients
- 1 lemon zested
- 1 ½ cups granulated sugar
- 14 tablespoons unsalted butter at room temperature
- 3 ounces cream cheese at room temperature
- ¾ teaspoon fine sea salt
- 1 ½ cups oat flour (180 grams)
- ¼ cup almond flour (30 grams)
- 1 ½ teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 5 large eggs at room temperature
Instructions
- Preheat the oven to 325°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan.
- In a small bowl, rub the 1 lemon into the 1 ½ cups granulated sugar. Using an electric or stand mixer, beat together the 14 tablespoons unsalted butter and 3 ounces cream cheese at high speed until they're very light and fluffy.
- Add the ¾ teaspoon fine sea salt, sugar, 1 ½ cups oat flour, ¼ cup almond flour, and 1 ½ teaspoons baking powder, and mix to combine; the batter will be stiff.
- Add the 2 teaspoons pure vanilla extract, then beat in the 5 large eggs one at a time, beating well after each addition.
- Spoon the batter into the prepared loaf pan and smooth the top. Let it rest while the oven heats to 350℉
- Bake the cake for 85 to 90 minutes, tenting it lightly with aluminum foil after 60 minutes, until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack.
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.
Nutrition
Calories: 341kcal | Carbohydrates: 37g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 229mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 613IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 1mg