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Grandma Rose's Gluten-Free Lemon Poppy Seed Cake: A Family Favorite!

Gluten-free lemon poppy seed loaf cake with tea.

Grandma Rose's Gluten-Free Lemon Poppy Seed Cake: Sunshine on a Plate

Okay, friends, gather 'round because I'm about to share a recipe that's near and dear to my heart (and my tastebuds!). This isn't just any gluten-free cake; it's Grandma Rose's Gluten-Free Lemon Poppy Seed Cake, a recipe whispered down through generations, tweaked to perfection (mostly by accident, let's be honest!), and guaranteed to brighten even the gloomiest of days.

You see, Grandma Rose wasn't gluten-free, bless her heart. She baked with a passion that filled our house with the most incredible aromas – yeast rolls that melted in your mouth, pies with crusts so flaky they defied gravity, and, of course, this lemon poppy seed cake. It was her signature. After I was diagnosed with Celiac, I thought I'd lost it forever. No more light, fluffy lemon goodness. Tears! But I was determined to bring it back. So, after many (and I mean MANY) failed attempts, involving rock-hard bricks, sad, sunken messes, and one instance where I nearly set the kitchen on fire (don't ask!), I FINALLY cracked the code. And I'm so excited to share it with you. This gluten-free lemon poppy seed cake is just as good, maybe even better (shhh, don't tell Grandma!), as the original. It's moist, tangy, subtly sweet, and bursting with lemon flavor. Each bite is like sunshine on a plate. Trust me, this one is a winner!

Ingredients:

Dry Ingredients:

  • 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum already; if not, add 1 tsp)
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds

Wet Ingredients:

  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup sour cream (or plain Greek yogurt – for a tangier flavour!)
  • ¼ cup milk (dairy or non-dairy both work great!)
  • ¼ cup lemon juice, freshly squeezed (about 2 large lemons)
  • 1 tablespoon lemon zest (from about 2 large lemons)
  • 1 teaspoon vanilla extract

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice, freshly squeezed

Instructions:

  1. Get Ready to Bake! Preheat your oven to 350°F (175°C) and grease and flour a 9-inch loaf pan. (Trust me, no one likes a cake stuck to the pan! If you want to be extra sure, line the bottom with parchment paper too.)
  2. Combine the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and poppy seeds. Make sure everything is evenly distributed for a consistent rise. If your flour tends to clump, sift it first!
  3. Cream the Butter and Sugar: In a separate bowl (or using a stand mixer with the paddle attachment - this KitchenAid stand mixer is AMAZING!), cream together the softened butter and sugar until light and fluffy. This step is crucial for creating a tender crumb, so don't rush it!
  4. Add the Eggs: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract along.
  5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Start with about 1/3 of the dry ingredients, then half of the sour cream/milk mixture, then another 1/3 of the dry, then the remaining sour cream/milk, and finish with the last 1/3 of the dry. Mix until just combined. Don't overmix! Overmixing gluten-free batter can lead to a tough cake. A few streaks of flour are okay.
  6. Lemon Time! Gently fold in the lemon zest and lemon juice. Be careful not to deflate the batter. The lemon juice will react with the baking soda, creating that lovely lift!
  7. Pour into the Pan and Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it! If the top starts to brown too quickly, loosely tent it with foil.
  8. Cool Completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Resist the urge to cut into it while it's still warm; it'll be easier to slice and the flavours will meld together as it cools.
  9. Make the Lemon Glaze: While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency. If it's too thin, add a little more powdered sugar.
  10. Glaze and Enjoy! Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving. This cake is best enjoyed with a cup of tea or coffee (or maybe a mimosa, if it's brunch!).

Tips & Tricks:

  • For a richer flavor: Brown the butter before adding it to the batter. (Just melt it in a saucepan over medium heat until it turns a nutty brown colour, watching carefully so it doesn't burn!) Let it cool slightly before using.
  • Add a little almond extract: A ¼ teaspoon of almond extract can enhance the lemon flavour.
  • Make it dairy-free: Substitute the butter with coconut oil (melted), the sour cream with a dairy-free sour cream alternative, and the milk with almond or soy milk.
  • Don't have poppy seeds? You can leave them out altogether, or substitute them with sesame seeds.
  • To store: Keep the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
  • Using a microplane, like this one will make zesting the lemon a breeze! It is also great tool to have in the kitchen.
  • Make sure all you measuring cups are accurate with this measuring set.
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Grandma Rose's Gluten-Free Lemon Poppy Seed Cake

Prep Time: 15 minutes

Cook Time: 50-60 minutes

Total Time: Approx. 1 hour 15 minutes

Yields: 8-10 servings

Ingredients:
  • 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup sour cream
  • ¼ cup milk
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
Lemon Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
Instructions:
  1. Preheat oven to 350°F (175°C) and grease/flour a 9-inch loaf pan.
  2. Whisk together dry ingredients.
  3. Cream together butter and sugar.
  4. Beat in eggs and vanilla.
  5. Alternate dry and wet ingredients, beginning and ending with dry.
  6. Fold in lemon zest and juice.
  7. Pour into pan and bake for 50-60 minutes.
  8. Cool in pan for 10 minutes, then invert onto a wire rack.
  9. Whisk together powdered sugar and lemon juice for glaze.
  10. Drizzle glaze over cooled cake.

Enjoy!

Gluten-free lemon poppy seed loaf cake with tea.

So there you have it! Grandma Rose's Gluten-Free Lemon Poppy Seed Cake. I hope you love it as much as my family does. Happy baking! Let me know in the comments if you try it! I can't wait to hear what you think. And don't forget to share pictures of your creations! #glutenfree #lemonpoppyseedcake #grandmasrecipe #glutenfreerecipes #baking

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