Gluten Free Iced Lemon Pound Cake

This cake is a lemon flavor explosion.

Lemon is one of my favorite flavors especially for cakes, and this gluten free pound cake is perfect. 
The cake itself is delicious and so moist, but the icing brings the cake to a whole other level. 

Credits go to my cousin, Jessica, for making this cake. She and I went on a bit of a baking spree one evening and made 3 different recipes. This being one of the ones she made. She did a great job -- it turned out really well!

Gluten Free Iced Lemon Pound Cake


The Cake:

1/4 cup potato starch
1/4 cup tapioca starch
3/4 cup white rice flour
3/4 tsp xanthan gum
1/4 cup cornstarch
Finely grated zest of 1 lemon
12 Tbsp butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup granulated sugar
4 eggs, at room temperature, beaten
2 Tbsp freshly squeezed lemon juice

The Glaze:

1 and 1/2 cups sifted confectioner's sugar
Juice of 1 lemon or until icing is slightly runny


1. Preheat oven to 325 degrees F. Grease a loaf pan and set aside.
2. In a small bowl, combine starches, flour, xanthan gum, cornstarch, and about 3/4 of the lemon zest. Whisk to combine.
3. In a large bowl, beat the butter and cream cheese until light and fluffy. Add the sugar and combine. Add eggs and lemon juice, mixing after each addition until combined. Add the flour mixture gradually, beating well after each addition. The batter should be smooth and thick.
4. Pour batter into the loaf pan, and smooth the top with a spatula.
5. Bake in your preheated oven for about 50 minutes. Test with a toothpick inserted into the middle to see if it's cooked. Make sure not to under cook this cake. It must be cooked through.
If the loaf begins to brown too much during bake time, cover it tightly with aluminum foil.
Allow cake to cool in the pan for about 15 minutes, and then transfer to rack to cool completely.

1. In a small bowl, combine confectioner's sugar and lemon zest. Whisk until clumps are out. Add the lemon juice, gradually, whisking after each addition. Keep adding a bit more juice until the icing is very slightly runny. Pour the glaze over your cooled pound cake. Slice and serve.

Adapted from Gluten Free on a Shoestring's Starbucks Iced Lemon Pound Cake


I hope you all enjoy the recipe! Let us know in the comments below what you think of it.

Liz & Sarah

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