Strawberry Lemon Pound Cake (Gluten Free)

Make my Strawberry Lemon Pound Cake as a bright and delicious spring or summer treat. It’s moist, buttery, and rich, with a sweet and tangy flavor that comes from using fresh strawberries and lemon. The combination of fresh lemon juice and zest adds a bright, citrusy zing that complements the sweet and tart strawberries perfectly in every bite. It’s easy to make with simple ingredients like gluten free pancake mix, applesauce, maple syrup and oat milk.

This strawberry lemon pound cake makes it a go-to recipe for busy days or effortless entertaining. Sometimes I’ll make this as a simple birthday cake or for a special occasion but honestly, it’s perfect as a midweek treat, too.

If you loved making this gluten free pound cake, make my Strawberry Loaf Cake, this Chocolate Gluten Free Loaf and my Gluten Free Blueberry Loaf. Also, check out my bank of Gluten Free Dessert Recipes, too!

Why you’ll love this gluten free recipe

This dreamy Strawberry Lemon Pound Cake is moist and buttery, brimming with sweet and tangy flavor, and perfect for warm-weather days. Made with ready-to-go pancake mix, it’s so simple. Plus, the batter gets made in a single bowl so there’s hardly anything to wash up! Whether you’re hosting a brunch, packing a picnic or just craving something fresh and fruity, this gluten free pound cake is a perfect-for-spring and perfect-for-summer favorite you’ll make again and again.

Ingredients and substitutions

Gluten-free pancake mix: Using a pancake mix like Krusteaz makes this recipe super convenient. It already contains leavening agents and flour blends, so no need for extra baking powder or xanthan gum. Make sure it’s labeled gluten-free.

Lemon juice: Freshly squeezed lemon juice brightens the cake. You can also add a bit of lemon zest for more lemoniness.

Eggs: I like to bake with room temperature eggs.

Unsweetened applesauce: This is a natural sweetener in this Strawberry Lemon Pound Cake and also adds moisture to it.

Milk: Oat milk works well here, but you can use any unsweetened almond, dairy or soy milk.

Maple syrup: Adds a gentle natural sweetness that I love with the berries and lemon. Pure maple syrup is the best option, but agave or honey can be used as a substitute.

Brown sugar: This gives the pound cake a deeper, caramel-like sweetness and helps with moisture and browning.

Fresh raspberries: Toss them lightly in pancake mix before folding them in to prevent sinking to the bottom of the gluten free pound cake.

Freeze-dried or fresh strawberries: Freeze-dried strawberries have an intense flavor without extra moisture, keeping the gluten free pound cake light.

Directions (step by step)

Get the oven and loaf tin ready: Preheat your oven to 350°F (175°C) and let it warm up while you make the batter. Grease a loaf tin and line it with parchment paper for easy removal.

Make the batter: In a large mixing bowl, combine the pancake mix, lemon juice, eggs, applesauce, milk, maple syrup and brown sugar. Stir until smooth, then gently fold in the strawberries.

Bake the Strawberry Lemon Pound Cake: Pour the batter into the prepared pan and smooth the top. Sprinkle the raspberries evenly over the surface. Bake the pound cake for 45–55 minutes.

To test to see if it’s ready, insert a metal skewer or toothpick into the center: it should come out clean when the cake is fully baked.

Expert tips and tricks

I like to use room temperature ingredients for a smoother batter and even bake in my Strawberry Lemon Pound Cake. Cold eggs or milk can cause the batter to clump.

Lightly coat fresh berries in pancake mix before folding them into the batter. I find this helps prevent them from sinking to the bottom during baking.

Don’t overmix the batter once the strawberries are added, as this can make the gluten free pound cake dense and cause the berries to break down.

Tent with foil if browning too quickly. If the top starts to brown before the center is done, loosely cover it with foil during the last 15 minutes of baking.

Let the cake cool completely in the pan before slicing to avoid crumbling or sticking.

To make sure it’s perfectly baked through, insert a toothpick into the center; if it comes out clean, your gluten free pound cake is ready to cool completely on a wire rack and can be enjoyed.

Storage and meal prepping 

Store at room temperature in an airtight container for up to 2 days. If I want to keep it longer, I’ll store it in the refrigerator.

If I have leftover Strawberry Lemon Pound Cake, I freeze slices individually by wrapping them in plastic wrap and storing them in a freezer bag. They’ll keep well for up to 2 months.

Make ahead by baking the loaf the day before serving.

Variations

Use fresh or frozen blueberries instead of strawberries.

Swap out the lemon for orange juice and zest in this Strawberry Lemon Pound Cake.

Make it vegan by using flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and a plant based milk.

Add a glaze made from powdered sugar and lemon juice. I love this for a special occasion or as a gift!

Turn it into muffins by dividing the batter between muffin tins and baking for 20–25 minutes.

FAQs

Can I make this strawberry lemon pound cake with regular flour instead of pancake mix?
You can, but you’ll need to add baking powder, salt, and adjust the liquid. This recipe is written specifically for pancake mix for ease.

Is this recipe dairy free?
Yes, as long as you use a dairy-free milk like oat, almond, or soy.

Why is my cake too moist or gummy?
This can happen if the fruit adds too much moisture or if it’s underbaked. Remember to check for doneness with a skewer and avoid overloading the batter with berries.

Can I use all fresh strawberries instead of freeze-dried?
Yes, you can use all fresh strawberries, but be sure to chop them small and pat them dry to reduce excess moisture in the batter.

Can I make this pound cake ahead of time?
Definitely! This strawberry lemon pound cake actually tastes better the next day as the flavors have time to develop. Store the gluten free pound cake tightly wrapped at room temperature or in the fridge.

Can I add a glaze to this cake?
Yes! A simple lemon glaze made with powdered sugar and lemon juice adds an extra burst of citrus and a beautiful finish to the strawberry lemon pound cake. Drizzle it on once the cake has completely cooled.