Gluten Free Dairy Free Lemon Pound Cake

Total time1 hr 50 min

Prep time20 min

Cook time1 hr

Bright lemon zest and fresh juice give this pound cake a bold citrus punch, while eggs and a quick creaming step build the tall, tender crumb this bake is known for. Oat milk keeps the batter silky and helps that crumb stay moist for days, and a slow alternating mix-in method means every bite is even and fine-textured rather than dense. Once baked to a deep golden top, it gets finished with a simple lemon glaze that sets into a thin, sweet-tart shell down the sides. It's a bright, buttery-tasting loaf that slices beautifully for brunch, afternoon coffee, or an easy homemade gift. This one is a solid pick for a gluten free dessert table, delivering all the classic pound cake richness without any of the usual guesswork.

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp baking soda
½ tsp fine salt
¾ cup dairy free butter, softened to room temperature
1 cup granulated sugar
3 large eggs, room temperature
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup oat milk

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with dairy free butter or cooking spray, then line the bottom and long sides with a strip of parchment paper, leaving an overhang on each side.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.

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