Strawberry Lemon Pound Cake (Gluten Free)
This Strawberry Lemon Pound Cake is a moist, buttery loaf bursting with sweet and tangy flavor from fresh strawberries and lemon. Easy to make with simple ingredients, it’s the perfect treat for spring and summer!
Ingredients
- 2 cups Gluten Free Pancake Mix i used Krusteaz
- ½ lemon squeezed
- 2 large eggs
- ½ cup unsweetened applesauce
- ½ cup milk of choice I used oat milk
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/2 cup fresh raspberries
- 1 cup freeze dried strawberries or fresh strawberries
Instructions
- Preheat the oven to 350.
- In a large mixing bowl, combine all the ingredients, then fold in the strawberries.
- Prepare a loaf tin by greasing it and lining it (one or both).
- Add the gluten free pound cake batter to the loaf tin and then top it with the raspberries.
- Bake the loaf for 45-55 mins. Test it with a metal skewer - it should come out clean from the center of the Strawberry Lemon Pound Cake.