Pucker Up Lemon Pound Cake
This easy to make gluten-free lemon cake is sweet and tender with just the right amount of lemon to make you pucker up. Enjoy this for breakfast with coffee or an anytime dessert!
Average Rating:
5 / 5, 0 votes

Servings: 1 Slice (Makes 8 Slices)
Prep Time: 15 Minutes Minutes
Bake/Cook Time: 60-65 Minutes Minutes


1 3/4 Cups (230 grams)

Steve’s GF Cake Flour Blend

1 Cup plus 2 Tablespoons (238 grams)

Granulated Sugar


1/2 teaspoon (2 grams)

Vanilla Powder


1/2 teaspoon (3 grams)

Baking Soda


2 teaspoons (7 grams)

Baking Powder

1/2 teaspoon (3 grams)


7 Tablespoons (100 grams)

Butter, softened

3 (145 grams)

Large Eggs

1/2 Cup (125 grams)

Sour Cream

1 Tablespoon (14 grams)


1/4 Cup (56 grams)

Lemon Juice

2 Large Lemons

Zest from 2 lemons


  1. Preheat oven to 350F. Grease inside of a 9x5 inch loaf pan.
  2. Combine Steve’s GF Cake Flour Blend, sugar, vanilla powder, baking soda, baking powder, and salt in mixing bowl.
  3. In separate bowl whisk eggs and sour cream together. Gradually add water, lemon juice, and lemon zest and whisk to combine all liquids.
  4. To dry ingredients add softened butter and with paddle attachment mix to combine and distribute butter throughout dry ingredients. Once evenly distributed begin gradually adding liquid mixture to dries. Scrape down bottom and sides of bowl as necessary.
  5. Once liquids are completely incorporated pour batter into loaf pan and smooth out top. Bake in preheated oven for about 60-65 minutes. Top should be evenly browned and loaf should spring back up when touched.

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