Course Desserts
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegetarian

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Lemon Pound Cake

Prep Time 10 minutes
Cook Time 35 minutes



  • 1 1/2 cup flour, gluten-free mix
  • 1/2 cup pea flour, yellow
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter, unsalted; softened (1 cup = 2 sticks)
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 2 tsp lemon zest
  • 1 tsp lemon juice, fresh


  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp lemon juice


  • Preheat the oven to 350 and grease the bundt pan with butter, set aside.
  • In a small bowl, combine the gluten-free flour, pea flour, salt and baking powder.
  • In the bowl of an electric mixer, combine the butter and sugar. Beat on high for 3 minutes until light and fluffy.
  • Add the eggs one at a time, mixing until incorporated and scraping down the sides of the bowl between each addition.
  • Add the flour mixture to the butter mixture and mix until just combined. Add the vanilla extract, milk, lemon zest and lemon juice, mix until combined.
  • Pour the batter into the prepared pan and bake for 35 minutes until a toothpick inserted in the center comes out clean.
  • Transfer the cake to a wire rack to cool.
  • To make the glaze, combine all ingredients and whisk together with a fork. Pour the glaze over the cooled cake before serving.