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Ultimate Gluten-Free Strawberry Lemon Pound Cake with Lemon Glaze

A loaf of Gluten-Free Strawberry Lemon Pound Cake, partially sliced, topped with a dripping pink lemon glaze.
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A moist, dense pound cake recipe made entirely without gluten, featuring bright lemon zest and natural strawberry flavor, topped with a simple lemon glaze.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup freeze-dried strawberries, finely ground into powder
  • 1/4 cup buttermilk or dairy-free milk substitute
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, salt, and ground freeze-dried strawberry powder.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 45 minutes.
  8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  10. Drizzle the lemon glaze over the cooled pound cake before slicing and serving.

Notes

  • Grinding freeze-dried strawberries provides intense flavor without adding excess moisture that can affect gluten-free structure.
  • Using room temperature eggs and butter helps create a smoother, more uniform batter.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.

Nutrition

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