Lemon Pound Cake

Sugar glazed and topped with Lemon Cream Cheese Frosting makes this Lemon Pound Cake a classic any time of dessert.  The tanginess of fresh lemon juice and lemon zest brings freshness and lightness to this piece of cake!


3 cups Lorraine’s Gluten-Free All-Purpose Flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

2 cups sugar

3 eggs, room temperature

1/2 cup of sour cream

1/4 cup lemon juice

Zest of 2 lemons

1 1/2 teaspoon of vanilla

3/4 cup buttermilk

(you’ll need about 4-5 total lemons)


Lemon Glaze:

1 1/2 cup powdered sugar

3 tablespoon lemon juice, at room temperature

Whisk the  powdered sugar and lemon juice together and mix until the glaze is smooth.


Cream Cheese Frosting:

4 ounces cream cheese, room temperature

1/4 cup butter, room temperature

2 cups confectioners' sugar

2 to 3 tablespoons lemon juice

Oven Temperature:

Preheat oven to 350ºF

Bake Time:

60 - 75 minutes until a toothpick inserted in the center is dry

Spray a bunt pan with cooking spray, set aside. In a bowl, sift flour, baking powder, baking soda and salt and set aside. Using a hand mixer or a stand mixer fitted with a paddle, cream butter and sugar in  a bowl until light and fluffy. Beat in eggs, one at a time until mixture is smooth.  Mix in the sour cream, lemon juice, vanilla, and lemon zest. Add half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Beat until the flour disappears and no more lumps.  Do not overmix. Pour the cake batter into a bundt and smooth the top. Bake until a wooden stick inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread  the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely before drizzling or piping the lemon cream cheese frosting over the cake.

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