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    Allianna's Kitchen » Recipes » Desserts

    Published: Feb 19, 2024 by Allianna Moximchalk · This post may contain affiliate links · 6 Comments

    Dairy Free Gluten Free Lemon Pound Cake

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    This Easy Gluten Free Lemon Cake is perfect for Spring and something everyone will love especially lemon lovers! This Starbucks copycat is a healthier alternative and let me tell you, it is so easy to make. This lemon cake is bursting with lemon flavors yet it is oh so sweet.

    A piece of gluten free lemon cake on a plate with blackberries and lemons on top.

    This recipe is my go to in the Summer or Springtime when we have company. It is light, fluffy, sweet and full of flavor! My husband loves it so much that this is his number one requested dessert recipe for his birthday.

    I love to bake with fresh lemon and citrus especially during the summer. Some of my favorite recipes are: Dairy Free Sugar Cakes, Gluten Free Lemon Bars, Gluten Free Lemon Poppyseed Muffins, Gluten Free Raspberry Lemon Muffins, Healthy Gluten Free Strawberry Muffins, Gluten Free Zucchini Bread, Gluten Free Orange Cake, my Gluten and Dairy Free Cake, and Cherry Lime Cheesecake. I even have a dog treat recipe on my blog for your fur babies, check out my Liver Cake For Dogs Recipe on my blog. Dogs love this treat. I love making my dog a treat when I make us humans a treat too!

    Jump to:
    • Why I Love This Recipe
    • Ingredients
    • Substitutions And Variations
    • Recipe Instructions
    • Equipment Needed
    • Money Saving Tip
    • Expert Tips
    • Recipe FAQs
    • Storage Instructions
    • Other Gluten Free Summer Dessert Recipes
    • Are you interested in a guide of my go to healthy alternatives? 
    • Dairy Free Gluten Free Lemon Pound Cake

    Why I Love This Recipe

    • This gluten free pound cake recipe is kid proof. Meaning, kids can easily help with it!
    • There is just something about lemon filled desserts during the warmer weather months. My lemon cake recipe just screams Spring & Summer!
    • This is one of my go to desserts on Easter, I always serve this with my Flourless Raspberry Muffins and Healthy Lemonade.
    • If you are not a big baker, but want to try this recipe, you can even order it from my meal delivery service, we will deliver a slice right to your door!
    • This cake freezes well. You can get approximately 12-14 servings from this cake. If your house is anything like my house, this cake will disappear fast. However, if you have some leftover, you can freeze it! It will taste just as good.
    • Unlike most gluten free cake recipes, this recipe is nice and moist with a tender crumb.
    • This recipe is naturally dairy free, gluten free, soy free, grain free, refined sugar free and paleo friendly.

    Ingredients

    Cake ingredients:

    • Almond flour-This is the base of the recipe and one of my go to flours with gluten free and grain free baking.
    • Arrowroot flour/ powder-This is my go to binder in grain free baking. It can act a lot like corn starch, which is typically avoided in anti-inflammatory eating. I talk all about arrowroot in my go to anti-inflammatory eating guide. I get my gluten free flours from Thrive Market. They offer healthier alternatives at a fraction of the price. If you use my link you can get a discount when you sign up!
    • Baking soda-This helps the cake rise.
    • Sea salt-To balance out the sweetness.
    • Honey-For sweetener. I love using honey because it adds the perfect amount of sweetness, but it is not too sweet.
    • Olive oil-This keeps the cake nice and moist.
    • Eggs-To bind everything together. Make sure to bring to room temperature before mixing.
    • Vanilla extract-For flavor.
    • Fresh lemon zest & fresh lemon juice-To give the cake it’s lemon flavor!

    Frosting ingredients:

    • Palm oil shortening-This is the base of the frosting!
    • Honey-To sweeten the frosting.
    • Vanilla extract-This adds a little bit of flavor to the frosting.
    • Arrowroot-This helps thicken the frosting so it does not run too thin.
    • Coconut oil-To smooth out the frosting.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions And Variations

    • Olive oil-You can substitute the olive oil for coconut oil but it is important to note that coconut oil in higher amounts can upset some peoples stomachs. This is why in this recipe we use coconut oil in the frosting only because it requires a smaller amount. The cake requires a good bit of oil which is why we suggest olive oil.
    • Arrowroot flour-You can also use tapioca flour in this recipe.
    • If you are not gluten free, you can use all purpose flour instead of almond flour.
    • If you are not dairy free, you could make a cream cheese frosting instead of the palm oil shortening icing listed above.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Recipe Instructions

    Almond flour, arrowroot powder, baking soda and salt in a clear glass bowl.

    Photo #1: Preheat the oven to 350 degrees F. Then, add all of the dry cake ingredients to a large bowl and mix well throughout.

    Honey, olive oil, lemon juice, eggs and lemon zest in a glass bowl whisked together.

    Photo #2: Mix the wet cake ingredients in a separate large bowl until well mixed throughout.

    Wet and dry cake mixture mixed together.

    Photo #3: Mix the wet and dry cake mixture together.

    Cake mixture in a red silicone bundt pan.

    Photo #4: Spray the silicone bundt cake pan with cooking spray oil and pour batter by filling halfway with the cake batter. Bake for 45-50 minutes or until you can stick a fork in and it can come out clean.

    Baked lemon cake in a red silicone pan.

    Photo #5: Remove the bundt pan from the oven and allow for the cake cool for 30 minutes prior to frosting the cake.

    Frosting ingredients in a clear bowl.

    Photo #6: Add the frosting ingredients to a clear bowl.

    Whipped frosting in a bowl.

    Photo #7: Whip the frosting in a bowl until smooth.

    Pink spatula frosting the cake.

    Photo #8: Frost the cake with a silicone spatula.

    Lemon zest on top of the cake.

    Photo #9: Sprinkle optional additional lemon zest on top for extra flavor.

    Equipment Needed

    • Bundt pan-I suggest using a silicone one. Silicone pans are much easier to clean and the cake just pops right out!
    • Mixing bowls-I am obsessed with glass nesting mixing bowls. They store so well by stacking on top of each other and have a clean look.
    • Hand mixer or kitchen mixer-For the frosting. This will make your life so much easier and get the frosting soft and fluffy.

    Money Saving Tip

    • I love ordering a bunch of my healthy staples from Thrive Market. They have them available at a fraction of the cost and your ingredients get delivered right to your door!

    Expert Tips

    • Tip #1: Do not over fill the bundt pan! For the best results this pan should only be half way filled. If you over fill it you run the risk of the cake cooking unevenly. If the cake is too dense, it will burn around the outsides and be soft and uncooked towards the middle of the cake.
    • Tip #2: Cover the cake with foil while baking it. This prevents the outer skirts of the cake from burning.
    • Tip #3: For the best results, allow the cake to sit for 10-20 minutes prior to removing the cake from the the pan. If you remove the cake from the pan too quickly it will fall apart.
    • Tip #4: If you frost the cake while it is hot, the frosting will get runny and appear to melt.
    • Tip #5: Make sure that you ensure that your dry ingredients and wet ingredients are well mixed so that the cake flavor and appearance are consistent throughout.

    Recipe FAQs

    Do I have to make this recipe with almond flour?

    Yes! You cannot substitute out the flour in this recipe 1:1. Not all gluten free flours are created equally so no other flour will work quite as well.

    How do I keep this gluten free cake moist?

    Be sure to store the cake covered in an air tight container in the fridge! This will help to maintain the moist crumb.

    Can I make this recipe into muffins?

    Yes! You can make muffins or cupcakes with this recipe. You will just need to bake them for 20-25 minutes or until you can poke a fork in and it comes out clear.

    How do you recommend frosting this cake without making a mess on the cake stand?

    I like to either frost the bundt cake on a wire rack or cooling rack prior to moving to my cake stand or I will place small amounts of wax paper or parchment paper around the outsides of the cake so that I can easily remove any mess.

    What do you prefer to garnish this cake with?

    I like to garnish this with fresh lemon spirals and fresh berries! It would also be pretty garnished with fresh mint leaves as well.

    Pound cake with white frosting and blackberries and lemon rinds on top with a pink napkin next to it.

    Storage Instructions

    • Refrigerator: You can enjoy this cake for up to 5 days after you make it. This recipe stores best in an airtight container in the fridge. If you allow it to sit out for too long it will get dry.
    • Freezer: If you chose to freeze this recipe, I suggest slicing it first into thick slices and wrapping each individual piece in clear plastic wrap. Then, place it in an airtight container for up to 1 month.

    Other Gluten Free Summer Dessert Recipes

    • raspberry muffins stacked on a plate
      Gluten Free Raspberry Lemon Muffins
    • lemon bars on a sheet pan
      Gluten Free Lemon Bars
    • Apple and blueberry crumble on a plate with whipped cream and apple slices on top.
      Healthy Apple and Blueberry Crumble
    • peach cobbler in two bowls
      Vegan Peach Cobbler

    Are you interested in a guide of my go to healthy alternatives? 

    If you loved this recipe, be sure to check out my FREE go to anti-inflammatory swap guide where I share all of my favorite go to healthy swaps.

    download your FREE guide
    Close up photo of a piece of cake on a plate with blackberries and lemons on top.

    Dairy Free Gluten Free Lemon Pound Cake

    Course Dessert, easy
    Cuisine American
    Diet Gluten Free
    Prep Time 20 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 16 people
    Author Allianna Moximchalk
    465kcal
    Cost $12
    Print Recipe Pin Recipe

    Equipment

    • bundt pan
    • whisk
    • juicer
    • measuring cups & spoons

    Ingredients

    Cake

    • 3 cups almond flour
    • 1 cup arrowroot
    • ¾ tsp baking soda
    • ½ tsp salt
    • 1 cup honey
    • ½ cup EVOO
    • ½ cup lemon juice
    • 4 eggs
    • 1 ½ tsp vanilla extract
    • 1 ½ tbsp lemon zest

    Frosting

    • 1 cup palm oil shortening
    • ½ cup honey
    • 1 tbsp vanilla extract
    • ½ cup arrowroot
    • 1 tbsp coconut oil

    Instructions

    • Preheat oven to 350 degrees F. Combine dry cake ingredients. Combine wet cake ingredients in separate bowl, then combine the two bowls.
    • Stir until they are well combined. Add batter to greased bundt pan. 
    • Bake for 45-50 minutes, or until toothpick comes out clean. 
    • To make the frosting, combine all ingredients and beat together using mixer
    • Once cake is cooled, spread a smooth, thin layer of icing over the cake. 

    Notes

    Storage: I suggest storing this recipe in the fridge in an airtight container for up to 5 days. Be sure it is sealed so it does not dry out!
    Nutrition: The nutrition listed below is just an estimate and cannot be guaranteed.  It is based on 16 servings. 
    Servings: This recipe will make approximately 12-16 slices of cake. 
    Substitutions: You can substitute the honey for maple syrup, however it may make the frosting a little darker. 
    The best lemony treat!
    Serving: 1slice | Calories: 465kcal | Carbohydrates: 42g | Protein: 6g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 141mg | Potassium: 44mg | Fiber: 3g | Sugar: 27g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Gluten Free & Dairy Free Dessert Recipes

    • Chocolate chip cookies with candies on top laid out on wax paper.
      Gluten Free Monster Cookies
    • Slice of banana cake on a blue and white plate.
      Gluten Free Banana Cake with Almond Flour Recipe
    • Vegan fruit dip on a plate with apple slices.
      Vegan Fruit Dip
    • Thumbprint cookies on a green and white plate with chocolate ganache in the middle.
      Gluten Free Thumbprint Cookies

    Reader Interactions

    Comments

    1. sonal choudhary says

      September 03, 2023 at 7:47 am

      Can another pan be used for baking? I don’t have a Bundt pan..

      Reply
      • Allianna Moximchalk says

        September 03, 2023 at 8:12 pm

        Yes! You can use a loaf pan.

        Reply
    2. Vickie says

      June 06, 2023 at 4:42 pm

      Hello Allianna,

      I really want to try this recipe but I do not have palm oil shortening. Can I use Coconut oil instead?

      thanks

      Reply
      • Allianna Moximchalk says

        June 26, 2023 at 1:33 pm

        You could try it although I am not sure how it would turn out! Let me know if you try it.

        Reply
    3. Michelle says

      March 29, 2023 at 9:54 pm

      5 stars
      This is so good!

      Reply
      • Allianna Moximchalk says

        March 29, 2023 at 10:01 pm

        I am so glad you like it!

        Reply
    5 from 1 vote

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