Gluten-Free All-Purpose Flour: I prefer using a gluten-free all-purpose flour that is made up of lighter flours and starches (such as rice flour, corn starch, tapioca starch or potato starch) as it will result in a lighter texture. I do NOT recommend using blends that use heavier flours (such as garbanzo bean flour) as this will result in a denser and thicker texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does it already include xanthan gum, make sure you add it in.

Baking Powder: Since baking powder is the only leavening agent in this recipe, it is essential and you should definitely include it. If you have Celiac disease or gluten intolerance, make sure to use certified gluten-free baking powder.

Sugar: I used white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer (note that if you use a darker-colored sugar, the batter will be a darker brown and so will the inside of the finished cake). If you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (which is a 1:1 sugar substitute with zero glycemic index and will not spike your blood sugar).

Lemon Zest: If you don’t have fresh lemons on hand, feel free to use fresh orange zest or grapefruit zest instead.

Eggs: The eggs help to bind the ingredients together as well as give the batter lift as it bakes. Alternatively, if you prefer not to use egg yolks, you may use 4 eggs whites instead of 2 whole eggs. I have not tried making this without eggs, but if you are allergic to eggs, you should be able to use aquafaba or an egg-replacer to substitute the eggs (if you do make this lemon cake without eggs, please let me know in the comments below how it goes, I’d love to hear!). 

Greek Yogurt: If you are lactose-intolerant or simply want to make this recipe dairy-free, you can swap out the Greek yogurt for coconut yogurt or other non-dairy yogurt. Just make sure not to include the whey to prevent the batter from being to wet.

Vanilla Extract: I like adding a little bit of vanilla extract to give it extra flavor. However, if you do not have it on hand, or simply prefer to leave it out, feel free to do so.

Butter: If you are lactose-intolerant or simply want to keep this recipe dairy-free, feel free to substitute the butter for equal quantities of melted refined coconut oil, melted vegan butter, or another vegetable oil such as sunflower oil, olive oil, or avocado oil.

Storing and Freezing: If not eating the cake immediately, store it in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the lemon pound cake in plastic wrap and freeze for up to 3 months. Before eating, let frozen cake thaw overnight in the refrigerator and then bring to room temperature.

Barely adapted from: Mon Petit Four

This recipe was originally published in 2015, but has since been republished to include clearer step-by-step instructions, as well as ingredient notes and substitutes.