Bright citrus is the star of this loaf, with plenty of fresh lemon zest and juice beaten right into the batter for that unmistakable pucker in every bite. The crumb bakes up tender and moist, thanks to a careful mixing method that keeps everything light and never dense. A glossy lemon glaze gets poured over the warm cake so it soaks in slightly and sets into a sweet-tart shell that cracks just a little when you slice through it. Fresh eggs give the structure its lift, while the gluten free flour blend keeps the base sturdy enough to hold that generous glaze. It slices cleanly, holds its shape on a plate, and tastes even better the next day once the flavors settle. This one's a genuinely solid pick for a dairy free dessert table, and nobody will guess it started as a classic pound cake recipe.
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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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