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Lemon Pound Cake



1 cup gluten-free flour mix

1/2 cup brown rice flour

2 teaspoons baking soda

1 teaspoon xantham gum

1/2 teaspoon salt

1 cup plain low-fat yogurt

1 cup sugar

3 eggs

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

1/2 cup canola oil

Lemon sauce

1/3 cup sugar

1/3 cup fresh lemon juice

Lemon glaze

1 cup powdered sugar

2 tablespoons fresh lemon juice


1. Preheat oven to 350 degrees.

2. Spray an 8½x4¼x2½-inch loaf pan with canola oil.

3. Sift the flours, baking powder, xantham gum and salt in a bowl.

4. Whisk together the yogurt, sugar, eggs, lemon zest and vanilla.

5. Mix in the flour, alternating with the oil. Mix until combined.

6. Pour into baking pan and bake for about 45 minutes or until a knife placed in the center of the cake comes out clean.

7. While the cake is baking, make the lemon sauce. Heat the sugar and lemon juice in a small saucepan until the sugar melts and the sauce is clear. Don't overcook. Set aside.

8. When the cake is done, let it cool for about 10 minutes. Take it out of the pan and place on a cooling rack with a cookie sheet or plate underneath (I used parchment to hold the cake in my hand as I turned it over and then flipped it onto the cooling rack.) Pour the lemon sauce over the warm cake.

9. Let the cake cool. Mix together the lemon juice and powdered sugar until there are no lumps. Once the cake is cooled, pour the glaze over the cake.

*Basic Gluten-Free Flour Mix

6 cups white rice flour

2 cups potato starch

1 cup tapioca flour

Store leftover flour in an airtight container

From Yvonne Condes

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