Gluten Free Lemon & Cream Cheese Pound Cake

If you love pound cake but need it to be gluten free, this one is for you. This gluten free lemon and cream cheese pound cake is soft, rich, and has the perfect amount of lemon flavor.

Pound cake is one of those classic desserts that pretty much everyone loves. The problem is, most recipes use regular flour, which makes it tricky if you’re avoiding gluten.

This version uses a mix of gluten free baking flour and almond flour, which gives it that dense, buttery texture you expect from a good pound cake. You really can’t tell the difference.

The cream cheese keeps it extra moist, and the fresh lemon juice and zest give it a bright, fresh taste that balances out the richness perfectly.

It’s simple to make, doesn’t need any fancy equipment, and tastes just as good as any traditional pound cake. Let me show you how to make it.

Why You’ll Love This Recipe

It Tastes Like the Real Thing – This gluten free pound cake is so rich and buttery that nobody will ever guess it’s gluten free. It has that classic dense, moist texture that a good pound cake should have.

Cream Cheese Makes It Extra Moist – The cream cheese in this recipe does something magical. It keeps the cake incredibly moist and tender while adding a subtle tang that pairs perfectly with the bright lemon flavor.

Fresh Lemon Flavor That Really Pops – With both fresh lemon juice and lemon zest in the batter, this cake has a bright, real lemon taste. It’s not artificial or overpowering, just the perfect amount of citrusy freshness in every bite.

Simple Ingredients You Can Actually Find – You don’t need to hunt down any weird or hard to find ingredients for this one. Everything on the list is available at most regular grocery stores, which makes baking day so much easier.

Ingredients

• 1 1/2 cups Gluten-Free 1-to-1 Baking Flour
• 1/2 cup Almond Flour
• 1 cup Granulated Sugar
• 1/2 cup Unsalted Butter
• 4 oz Cream Cheese
• 3 large Eggs
• 1/4 cup Fresh Lemon Juice
• 2 tbsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 tsp Baking Powder
• 1/4 tsp Salt

How to Make

Step 1

Preheat oven to 325F and grease a 9×5-inch loaf pan.

Step 2

In a large bowl, beat the softened butter, cream cheese, and sugar together until light and very fluffy.

Step 3

Add the eggs one at a time, beating well after each, then mix in the lemon juice, lemon zest, and vanilla extract.

Step 4

In a separate bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.

Step 5

Gradually fold the dry ingredients into the wet mixture until just combined and smooth.

Step 6

Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean.

Helpful Tips

Soften the Butter and Cream Cheese First

Take the butter and cream cheese out of the fridge about 45 minutes to an hour before you start. They need to be soft enough that you can press a finger into them easily, but not melty or greasy looking.

If they’re still cold when you try to beat them with the sugar, you’ll end up with a lumpy mixture that never really gets fluffy. That fluffiness is what gives pound cake its soft, even texture.

If you forgot to take them out ahead of time, cut them into small cubes and let them sit for about 20 minutes. They’ll warm up faster that way.

Beat the Butter, Cream Cheese, and Sugar Long Enough

This step matters more than you’d think. You want to beat these three together for a solid 3 to 4 minutes on medium-high speed until the mixture looks pale, almost white, and really fluffy.

What you’re doing here is trapping tiny air bubbles into the batter, and those air bubbles are what make the cake rise and stay light. If you rush this part and only mix for a minute, the cake will come out dense and flat.

Scrape down the sides of the bowl halfway through so everything gets mixed evenly.

Add the Eggs One at a Time

Don’t crack all three eggs in at once. Add one egg, beat it in for about 20 to 30 seconds until it’s fully mixed, then add the next one. This keeps the batter smooth and prevents it from looking curdled or separated.

If the batter does start to look a little split after adding the eggs, don’t panic. Just keep beating for another 15 seconds or so and it should come back together. The lemon juice can also cause a slight curdling look, and that’s totally fine – it smooths out once the flour goes in.

You Might Also Like

• Gluten Free Lemon Coconut Bliss Balls
• Gluten Free Lemon Posset
• Gluten Free Strawberry Cheesecake Bars
• Gluten Free Strawberry Crunch Cake
• Gluten Free Key Lime Pie Cups

Frequently Asked Questions

What size pan should I use for this pound cake?

A standard 9×5 inch loaf pan works perfectly for this recipe. Make sure to grease it well or line it with parchment paper so the cake slides out easily after baking.

If you only have an 8×4 inch pan, it will still work, but the cake will be a bit taller and may need a few extra minutes in the oven. Just keep an eye on it toward the end of the bake time.