A dash of lemon makes this gluten free pound cake stand out! Indulge in the rich decadent cake without the gluten!
The story behind pound cake is one that I have always loved! This decadent cake gets its name from having a pound of flour, sugar, eggs, and of course butter! In my family pound cake was a sign of celebration and indulgence. Personally, I love everything lemon and the lovely citrus burst it adds. This pound cake is unique in it does not use a pound of butter, but rather uses condensed coconut milk. The coconut milk caramelizes on the outside of the pound cake and creates a beautiful crisp crust. You can top this with fresh fruit and coconut whipped cream! So don’t worry, while this recipe may be light on the butter it is heavy on flavor!
Scroll to the bottom for the consolidated recipe!
- Always crack eggs open one by one in a separate bowl just in case they are bad! You do not want to ruin your entire batter!
- Due to the sugar in the condensed milk, ensure you parchment paper the loaf pan to prevent sticking!
Yields: 8×4 in loaf Pan
Temperature: 325 Degrees
- 1 1/3 cup gluten free flour (Bob’s Red Mill 1 to 1 Baking Flour)
- ¾ tsp baking powder
- ½ tsp salt
- 1 cup dairy free butter (Country Crock Avocado Oil Sticks)
- ½ cup sugar
- 8 oz sweetened coconut condensed milk (Nature’s Charm Coconut Condensed Milk)
- Zest and Juice of 1 large lemon
- 3 large eggs
- 2 tsp vanilla extract
- Preheat oven to 325 Degrees. Generously butter a 8×4 loaf pan and set aside.
- Sift flour, salt, and baking soda in a small bowl and whisk together.
- Cream together butter and sugar with KitchenAid for about 2 minutes. Scrape down the sides and the bottom of the bowl occasionally. Add the condensed milk, lemon juice, and lemon zest until well incorporated.
- Add the dry ingredients and mix until fully combined. Mix in the eggs, about 2-3 minutes. Scrape down the sides and add vanilla extract.
- Transfer the batter to loaf pan lined with parchment paper. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, about 55-65 minutes. Cool completely in the loaf pan on a rack, then unmold.
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