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Lemon Pound Cake

Gluten Free Lemon Pound Cake


  • 2 1/2 cup pancake mix
  • 1/2 pound butter
  • 2 cups sugar
  • 4 eggs
  • 1/3 cup lemon zest
  • 1/2 cup lemon juice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Syrup glaze

  • 3/4 cup lemon juice 
  • 1/4 cup lemon zest
  • 3/4 cup sugar


  • Preheat the oven to 350°F. Grease two standard loaf pans and with parchment paper line the bottoms.
  • With an electric mixer, cream butter and sugar until pale yellow in color.
  • Add eggs one at a time, then lemon zest and juice.
  • The mixture should be thoroughly blended and thick. Mix dry ingredients thoroughly in a separate bowl and then add to the wet mixture a little at a time.
  • After all is thoroughly blended, divide between the two loaf pans.
  • Bake for 45 – 60 minutes, or until a toothpick comes clean (test in area of "split" on loaf tops).
  • Remove from the pan while still warm, remove paper from bottoms.

Syrup glaze

  • Combine all ingredients in a small heavy saucepan and bring to a slow boil and simmer for approximately 10 minutes. 
  • Prick cake loafs all over, top and bottom, and pour syrup over.