This grain-free version of traditional pound cake comes with a lemon twist! Almond Flour Lemon Pound Cake is easy to prepare and results in the most amazing texture with a big burst of bright lemon flavor.
How to I adequately describe my soulful feelings for this lemon pound cake?
This is one of the few desserts I find completely irresistible.
It’s a walk in the general direction of the kitchen and can’t help but stop for a slice kind of soulful devotion. The flavor, the texture, the vibe? All completely swoon-worthy!
Whether you’re a big believer in daily dessert or you are looking for something sweet to celebrate a special occasion, this vibrant lemon pound cake recipe is here to serve.
Bursting with lemon flavor and the most magical tender crumb, this gluten free pound cake recipe tastes just like the classic version…with a lemon kicker!
Let’s discuss the simple ingredients for this gluten free lemon pound cake recipe!
Lemon Pound Cake Ingredients:
Almond Flour: So, why make pound cake with almond flour? Almond flour adds healthy fats, fiber, and a little protein to baked goods. It also yields a light and fluffy texture, which makes it such a dreamy flour for gluten-free baking.
Coconut Flour: We need a little density to mimic the texture of classic pound cake, which is where coconut flour comes into play. The combination of almond flour and coconut flour delivers just the right consistency for the best lemon loaf.
Unsalted Butter: Melted butter is responsible for the classic buttery flavor of traditional pound cake.
Large Eggs: Because we’re going grain-free, we need more eggs than normal to achieve the right texture.
Lemon Zest and Lemon Juice: Responsible for the lemon flavor! The majority of the citrus flavor comes from fresh lemon zest. Be sure to thoroughly zest 2-3 fresh lemons to get the right amount of zest!
Granulated Sweetener: Pick your favorite granulated sweetener. Regular cane sugar, sugar-free sweetener such as allulose, or maple sugar are my top two recommendations. Coconut sugar works too, but results in a darker color and a different texture.
Baking Powder: The leavening agent. This ingredient helps the cake batter rise and helps achieve an airy texture.
Sea Salt: Mandatory in all recipes! Salt is a big flavor enhancer.
Optional Glaze:
Powdered sugar and fresh lemon juice (or water) is all we need for the delightful lemon glaze.
Other Variations:
- Omit the lemon zest and lemon juice for a regular pound cake. Add 2 teaspoons of vanilla extract to make it extra enticing.
- Add 1 cup of fresh blueberries for lemon blueberry pound cake.
- Omit the lemon zest and juice and add ⅔ cup of chocolate chips.
- Replace the butter with ⅓ cup of melted coconut oil for a dairy-free option.
Now that we’ve covered the basic ingredients, let’s bake a loaf!
How to Make Lemon Pound Cake:
Step 1: Preheat the oven to 330 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
You read that correctly! 330, not 350. Baking at a lower temperature is part of what gives pound cake its amazing texture.
Step 2: Mix together the melted butter, eggs, lemon zest, and lemon juice in a large mixing bowl. Note: be sure the melted butter has cooled before mixing it with the eggs.
Step 3: In a separate bowl, stir together the almond flour, coconut flour, granulated sugar, baking powder, and sea salt.
Step 4: Pour the dry ingredients into the bowl with the wet ingredients and mix well. The batter will be very thick – this is normal.
Step 5: Transfer the pound cake batter to the prepared baking dish and spread it into an even layer.
Step 6: Cover the pan with aluminum foil. Bake on the center rack of the preheated oven for 60 to 70 minutes.
Insert a digital thermometer into the center of the bread to check its internal temperature. If it is 180 degrees Fahrenheit or higher, it is ready.
Allow the pound cake to cool completely before slicing and serving.
If you want to get fancy, serve it with the lemon glaze drizzled on top with fresh fruit.
Lemon Glaze for Pound Cake:
Stir together 1 cup of powdered sugar with 2 tablespoons of water or lemon juice in a small bowl. Drizzle the glaze over the bread and allow it to harden before slicing the bread and serving.
Storage Options:
- Room Temperature: Wrap the loaf pan in plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Transfer the loaf to an airtight container or a zip lock bag and refrigerate for 1 week.
- Freezer: Slice the remaining loaf into individual slices and freeze in a zip lock bag for up to 3 months.
And that’s it! A unique changeup to classic pound cake that is bound to make you swoon!
Make it the next time you’re entertaining guests for a special occasion.
I love the idea of sharing this easy pound cake with homemade whipped cream, fresh blueberries, and fresh strawberries for holidays, birthdays, or the 4th of July.
If you enjoy baking quick breads, also try these reader favorites.
More Quick Bread Recipes:
- Almond Flour Chocolate Chip Bread
- Low-Sugar Lemon Poppy Seed Bread
- Oatmeal Cinnamon Raisin Bread
- Protein Cinnamon Roll Bread
- Almond Flour Chocolate Bread
Enjoy this fresh, vibrant dessert!
Almond Flour Lemon Pound Cake Recipe
Equipment
Ingredients
- ½ cup (1 stick) unsalted butter melted
- 5 large eggs
- 2 Tbsp lemon zest
- 3 Tbsp lemon juice
- 2 cups almond flour packed and leveled
- ¼ cup coconut flour packed and leveled
- ⅔ cup granulated sugar*
- 1 ½ tsp baking powder
- ½ tsp sea salt
Optional Lemon Glaze:
- 1 cup sugar-free powdered sugar
- 2 Tbsp lemon juice or water
Instructions
- Preheat the oven to 330 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Mix together the melted butter, eggs, lemon zest, and lemon juice in a large mixing bowl. Note: be sure the melted butter has cooled before mixing it with the eggs.
- In a separate bowl, stir together the almond flour, coconut flour, granulated sugar, baking powder, and sea salt.
- Pour the dry ingredients into the bowl with the wet ingredients and mix well. The batter will be very thick – this is normal.
- Transfer the pound cake batter to the prepared loaf pan and spread it into an even layer. Cover the pan with aluminum foil. Bake on the center rack of the preheated oven for 60 to 70 minutes. Insert a digital thermometer into the center of the cake to check its internal temperature. If it is 180 degrees Fahrenheit or higher, it is ready.
- Allow the pound cake to cool completely on a cooling rack.
Make the Glaze:
- Mix the powdered sugar and lemon juice in a small bowl or measuring cup.
- Pull up on the sides of the parchment paper to release the whole loaf to transfer it to a cutting board. Drizzle with the lemon glaze. Allow the glaze to harden or slice immediately into individual slices.
