Bright lemon zest and fresh juice give this loaf its bold citrus punch, while a swirl of sour cream keeps the crumb soft, dense, and rich in that classic pound cake way. The batter comes together with a simple alternating method — dry ingredients folded in with sour cream — for a tight, even texture that slices beautifully. Butter creamed until pale and fluffy is what gives this cake its signature tender bite, and a hit of vanilla rounds out the lemon so it never tastes one-note. The top gets a glossy, tangy finish that sets into a thin, crackly shell as the loaf cools, soaking just slightly into the warm crumb below. Baked in a classic loaf pan with a parchment sling for an easy, clean release, this one looks as good as it tastes. It's a solid pick for an added sugar free kitchen, delivering all the bakery-style charm of a lemon pound cake without any compromise on flavor.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides by about 2 inches — this sling makes lifting the finished cake out clean and easy.
Whisk together the gluten free flour blend, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
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