Dairy Free Gluten Free Lemon Pound Cake
The best lemony treat!
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert, easy
Cuisine: American
Diet: Gluten Free
Servings: 16 people
Calories: 465kcal
Cost: $12
bundt pan
whisk
juicer
measuring cups & spoons
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.
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.
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