Change Header Style

Gluten-Free Lemon Poppy Seed Bundt Cake: The *Best* Recipe!

The Hug in a Dessert: My Go-To Gluten-Free Lemon Poppy Seed Bundt Cake

Gluten-free lemon poppy seed bundt cake.

Hey friends! Okay, let's be real for a second. How many times have you been invited to a gathering, only to stare longingly at the dessert table knowing your gluten-free status meant…well, usually a sad bowl of fruit salad (bless its heart). I know I'm not alone! That, my friends, is precisely the reason why I perfected this recipe. This isn't just any gluten-free cake. This is the gluten-free Lemon Poppy Seed Bundt Cake that will make you the star of every potluck, bake sale, and impromptu celebration. Forget the fruit salad; you're bringing the party!

Now, I remember the first time I tried making a gluten-free cake. It was, let's just say, a dense adventure best left forgotten. But I refused to be defeated! Years of tweaking, experimenting, and even a little bit of cake-related therapy (kidding…mostly!), I've finally cracked the code. And I'm sharing it all with you! This cake is moist, tender, bursting with lemon flavor, and ridiculously easy to make. So, ditch the gluten anxiety and grab your mixing bowls. We're about to bake some magic!

Gather Your Sunshine: The Ingredient List

Here's everything you'll need to create this sunshine-filled cake. Don't worry, I've included some substitution options for those with other dietary needs or just a hankering for something different.

  • Gluten-Free All Purpose Flour Blend (with added xanthan gum): 2 1/2 cups. This is the cornerstone! I highly recommend using a blend that already contains xanthan gum, as this helps bind the gluten-free flours together. If your blend doesn't have xanthan gum, add 1 teaspoon.
  • Granulated Sugar: 1 3/4 cups. Gives us that sweet, sweet goodness. You could try using coconut sugar for a slightly less refined option, but it will affect the color and texture slightly.
  • Baking Powder: 2 teaspoons. Our leavening agent, providing that light and airy crumb. Make sure it's fresh! An old baking powder won't give you the lift you're looking for.
  • Baking Soda: 1/2 teaspoon. Works in tandem with the baking powder to create the perfect rise and texture.
  • Salt: 1/2 teaspoon. Enhances all the flavors! Don't skip it!
  • Unsalted Butter, softened: 1 cup (2 sticks). Make sure it's softened to room temperature for easy creaming with the sugar. If you're dairy-free, you can substitute a good quality vegan butter substitute. Look for one that's specifically designed for baking.
  • Eggs: 4 large. Room temperature eggs will incorporate more easily and create a smoother batter.
  • Lemon Zest: 2 tablespoons (from about 2 large lemons). This is where the zesty magic happens! Don't skimp on the zest; it adds so much flavor. A good quality zester is a game-changer.
  • Lemon Juice: 1/2 cup (from about 2 large lemons). Freshly squeezed is always best!
  • Poppy Seeds: 2 tablespoons. For that delightful texture and visual appeal. Black poppy seeds are traditional, but you could experiment with blue poppy seeds if you're feeling adventurous!
  • Vanilla Extract: 1 teaspoon. A flavor enhancer that brings everything together.
  • Buttermilk: 1 cup. This gives the cake a lovely tang and keeps it incredibly moist. If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes to curdle.

Let's Bake! The Step-by-Step Guide

Ready to get baking? Follow these easy steps, and you'll have a beautiful bundt cake in no time!

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly. Use a gluten-free flour for dusting. Trust me on this; a well-prepped pan is key to preventing the cake from sticking. I like to use a baking spray that already contains flour.
  2. Dry Ingredients Unite: In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt. This ensures all the dry ingredients are evenly distributed.
  3. Cream the Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes. This is where a stand mixer comes in handy! It makes the process so much easier.
  4. Add the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract.
  5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
  6. Zest and Poppy Seeds: Stir in the lemon zest and poppy seeds.
  7. Pour and Bake: Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool Down: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Optional Lemon Glaze (Because Why Not?)

While this cake is delicious on its own, a simple lemon glaze takes it to the next level.

  • Powdered Sugar: 1 1/2 cups
  • Lemon Juice: 3-4 tablespoons

Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency. Drizzle over the cooled cake.

Pro Tips & Tricks for Bundt Cake Success

  • Room Temperature is Key: Bringing your butter, eggs, and buttermilk to room temperature before you start baking will help them incorporate more easily and create a smoother batter.
  • Don't Overmix: Overmixing can develop the gluten (even in gluten-free cakes!), leading to a tough cake. Mix until just combined.
  • Check for Doneness: Use a wooden skewer to check for doneness. Insert it into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.
  • Cool it Right: Letting the cake cool in the pan for a short period before inverting it is crucial. This gives the cake a chance to firm up and prevents it from breaking when you remove it from the pan.
  • Spice it Up: Feel free to add a pinch of cardamom or a dash of almond extract to the batter for a unique flavor twist.
  • Nutty Goodness: Add 1/2 cup of chopped pecans or walnuts to the batter for extra texture and flavor.
  • Citrus Sensations: Swap lemon for orange, grapefruit, or lime for a different citrusy flavor.
Be Gluten Free Cookbook Cover
⭐️⭐️⭐️⭐️⭐️ 4.5

Struggling with Gluten-Free Meals? Get 300 Easy & Delicious Recipes to Transform Your Kitchen! 🍽️

Say goodbye to tasteless, complicated meals! This **expert-approved cookbook** gives you **300 mouthwatering gluten & dairy-free recipes, meal plans, and chef-level tips** to make every meal safe, easy, and incredibly tasty.

Gluten-Free Lemon Poppy Seed Bundt Cake

Prep Time: 20 minutes

Bake Time: 45-55 minutes

Yields: 12-16 servings

Ingredients:

  • 2 1/2 cups Gluten-Free All Purpose Flour Blend (with added xanthan gum)
  • 1 3/4 cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 4 large Eggs, room temperature
  • 2 tablespoons Lemon Zest (from about 2 large lemons)
  • 1/2 cup Lemon Juice (from about 2 large lemons)
  • 2 tablespoons Poppy Seeds
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and gluten-free flour a 10-inch bundt pan.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Stir in the lemon zest and poppy seeds.
  7. Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.
  8. Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.

Optional Lemon Glaze:

  • 1 1/2 cups Powdered Sugar
  • 3-4 tablespoons Lemon Juice

Whisk together until smooth. Drizzle over cooled cake.

Gluten-free lemon poppy seed bundt cake.

So there you have it! My go-to gluten-free Lemon Poppy Seed Bundt Cake recipe. I truly hope you love it as much as my family and friends do. Happy baking!

Post a Comment

0 Comments