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Wednesday, July 28, 2021

Recipe: Lemon Drizzle Pound Cake (Gluten Free!)

Gluten Free Lemon Drizzle Pound Cake Recipe with Greek Yogurt - easy gluten free cake recipes

Perfect for enjoying with friends, this Gluten Free Lemon Drizzle Pound Cake Recipe is buttery, moist, delicious and so easy to make. Greek yogurt or sour cream creates a dense yet fluffy cake with a delicious lemon glaze frosting.

What do you do when you're anxiously awaiting the results of your 20 week scan? You stress bake an old favourite so you can share it with your internet friends 😉

We're on what feels like day 402 of Sydney lockdown, but this cake is sure to brighten up your day wherever you are in the world and whatever you're going through. There's just enough of a lemon hit to feel like edible sunshine - and this easy to make cake is sure to impress anyone you serve it to.... even if that someone is just your husband who you've been stuck in lockdown with 😜

After spending an hour in the kitchen whipping up this cake, I got the results of our 20 week scan (everything is perfect - phew! Head over to Instagram to see our sweet little dude) and I had a delicious slice of cake to celebrate with - what's not to love?!

Pound cakes are one of my favourite no fuss cakes to serve for afternoon tea with friends. There's no fussy piping of icing or multitudes of bowls to clean up. Just a simple cake with a drizzle of icing and you're good to go.

This Lemon Pound Cake is dense yet fluffy and full of lemon-y flavour. Whether you enjoy it with iced tea in the sunshine or a warm cup of tea on a winter's day, it's sure to be a hit.

So let me share the recipe with you! >> 
To make this recipe, you'll need: 
  • 1-2 lemons (depending on size - or use bottled lemon juice!)
  • Sugar 
  • Butter
  • Eggs, separated 
  • Greek yogurt or sour cream (both work well!)
  • Gluten free plain flour (this also works with regular flour) 
  • Almond meal/almond flour 
  • Icing sugar/confectioner's sugar
And that's it! I've also made an orange version of this pound cake by swapping lemon juice and zest for orange juice, so you're free to use whatever you have at home! 

Gluten Free Lemon Drizzle Pound Cake Recipe

Gluten Free Lemon Drizzle Pound Cake Recipe

Servings: makes 1 loaf cake
Author: Southern In Law
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M
Perfect for enjoying with friends, this Gluten Free Lemon Drizzle Pound Cake Recipe is buttery, moist, delicious and so easy to make. Greek yogurt or sour cream creates a dense yet fluffy cake with a delicious lemon glaze frosting. One of our favourite citrus cake recipes!


For the Cake
  • 100g butter, softened 
  • 3/4 cup (150g) caster sugar
  • 2 eggs, separated
  • 1 cup (240g) greek yogurt or sour cream
  • 1/4 cup lemon juice
  • 2 cups (240g) gluten free flour, sifted
  • 1/2 cup (50g) almond meal/almond flour 
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • The zest of one lemon 
For the Lemon Drizzle
  • 1/2 cup (65g) icing sugar/powdered sugar
  • 2 tsp (10g) softened butter
  • 2-3 tsp lemon juice
  • Lemon zest, to garnish


For the Cake
  1. Preheat your oven to 180C/355F. 
  2. Line a loaf tin with baking paper and set aside. 
  3. In a mixer, beat your butter until light and fluffy. 
  4. Add your egg yolks, yogurt and lemon juice and mix until combined.
  5. Stir through your flour, almond meal, baking powder and baking soda, mixing until just combined.
  6. Set aside your cake batter while you whip your egg whites until stiff peaks form.
  7. Carefully add about 2 tablespoons of your whipped egg whites into your cake batter mix, folding it through to keep the air. 
  8. Add half of your remaining egg whites to your cake batter, folding through until all are incorporated and then folding through the remaining egg whites.
  9. Carefully spoon your mix into your prepared pan, flattening with a spatula. 
  10. Bake for 30 minutes before reducing the temperature to 160C/320F and baking for a further 20 minutes or until your cake is cooked through and a skewer inserted into the centre removes with only a few cooked crumbs and no raw batter remains.
  11. Leave your cake to cool for about 10 minutes before placing on a wire rack to cool completely.
For the Lemon Drizzle
  1. Once your cake is cooled, sift your icing sugar into a bowl and add your butter and 1 tsp of lemon juice. Stir to combine, adding as much additional lemon juice as needed to create the consistency you want.
  2. Drizzle your frosting over your cake and top with some lemon zest.


This cake will keep in the fridge for 2-3 days or slices can be frozen to defrost and enjoy later. The cake can also be frozen to defrost and eat later, however, it's best to do this before adding the lemon drizzle.

gluten free, lemon, cakes, easy cake recipes, pound cake, dessert, afternoon tea, greek yogurt, sour cream
Did you make this recipe?
Tag @southerninlaw on instagram and hashtag it #southerninlaw


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