Lemon Pound Cake Recipe by Bella Gluten-Free

The rich cake is made with the simple ingredients of fresh lemon, coconut milk and Bella Gluten-Free All Purpose Baking Mix.  Its texture is spot on and it even freezes well.

Servings: Makes 10 servings.  •   Prep: 10 mins  • Total: 40 mins
LC4   Ingredients:

4 large eggs

2 cups sugar

1 cup vegetable oil such as canola

1 cup coconut milk or milk alternative

1 TBL lemon zest  (about 1 lemon)

fresh lemon juice from 1 lemon

2 1/2 cup Bella Gluten-Free All Purpose Baking Mix

1 TBL Baking Powder

1 tsp lemon extract

1 tsp vanilla

 With Bella Gluten-Free All Purpose Baking Mix pound cake is back on the table.


10 min



Preheat oven to 350 degrees. Lightly grease two 9"x 5" loaf pans.

In a heavy stand mixer or with a whisk,  beat eggs and sugar for 3-5 minutes.

In a small bowl combine milk, oil, lemon juice, zest and extracts.

In another bowl whisk together Bella Gluten-Free All Purpose Baking Mix and baking powder.

At low speed at dry and wet mixtures a little at a time just until combined.

Bake 30-35 minutes or until cake center springs back to touch.

Chef’s Notes:
This cake can be made ahead of time and frozen. Wrap first in foil and then a ziplock. To unthaw, simple place on counter and allow to unthaw naturally.