Gluten Free Lemon Pound Cake

What keeps this lemon pound cake moist?

Greek yogurt keeps it moist and tender, and don’t forget the glaze that adds an extra burst of bright citrus.

Prep the Oven and Loaf Pan

Before you get started, go ahead and preheat the oven to 350°F. Then spray a 9×5-inch loaf pan with nonstick cooking spray.

Release the Lemon Flavor

In a large mixing bowl, rub the lemon zest and sugar together between your fingers until you smell the aromas and the sugar starts to turn a light yellow color.

Combine the Dry Ingredients

Add the flour, baking powder, and salt to the sugar mixture and whisk it all together.

Combine the Wet Ingredients

Whisk together the yogurt, eggs, and vanilla extract, in a small bowl, then slowly mix in the oil.

Add the Wet Ingredients to the Dry

Pour the wet mixture into the dry mixture and stir together until it is just combined.

Fill & Bake

Transfer the batter to the loaf pan and use a spatula to smooth the top. Bake at 350°F for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.

Glaze and Enjoy

While loaf is cooling, whisk together the powdered sugar and lemon juice to make a glaze that is thin enough to drizzle. Pour over the cake, then cut yourself a slice!

Want More  Bread Recipes?

You know you do! Swipe up to get them.