Lemon Pound Cake


Dive into the most delicious lemon dessert with this ultra moist gluten-free lemon pound cake recipe. A mixture of lemon pudding mix and sour cream makes the crumb soft and tender."

– Mamagourmand


Gluten-Free Flour Granulated Sugar Instant Lemon Pudding Baking Powder | Eggs Baking Soda | Sour Cream Vanilla Extract | Lemons Powdered Sugar

Mix combine the dry ingredients and then add the sour cream, oil, and eggs.

Let's Make It!

Spread evenly in the prepared cake pan. Bake on the middle rack for 50-55 minutes at 350°F. Then cool on a cooling rack for 10 minutes.

For the glaze, mix together the lemon juice and powdered sugar in a small bowl. Drizzle over the top. Serve and enjoy!

Could I Use A Different Cake Pan?

Since bundt pans hold so much batter, you have to be careful when substituting another cake pan. An tube cake pan (used for angel food) would also work well, as long as it's greased.

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