Gluten-free mini lemon poppy seed cakes with glaze on a cake stand.

Gluten-Free Miniature Lemon Poppy Seed Cakes

Okay, here we go! Let's whip up a gluten-free delight that's perfect for any celebration or gathering. I'm thinking... Gluten-Free Miniature Lemon Poppy Seed Cakes with a Lemon Glaze. These little cakes are adorable, bursting with bright, lemony flavor, and surprisingly easy to make.

I remember the first time I tried baking gluten-free. Let's just say it involved a hockey puck-like cake and a whole lot of frustration! But don't worry, this recipe is nothing like that. I've tweaked and perfected it over the years to ensure these mini cakes are light, airy and absolutely delicious, even for those who aren't gluten-free. They're so good, people won't even realize they're missing the gluten! These are guaranteed to impress at your next brunch, shower, or literally any excuse to eat cake. So, grab your mixing bowl and let's get baking!

Ingredients:

For the Cakes:

1 ½ cups gluten-free all-purpose flour blend (I highly recommend Bob's Red Mill 1-to-1 Baking Flour. It works like a charm!)
1 ¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened to room temperature
2 large eggs
¾ cup buttermilk (you can make your own by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup milk. Let it sit for 5 minutes.)
¼ cup vegetable oil
2 tablespoons lemon zest (from about 2 large lemons)
¼ cup lemon juice (from about 1-2 lemons)
2 tablespoons poppy seeds

For the Lemon Glaze:

1 1/2 cups powdered sugar, sifted
3-4 tablespoons lemon juice (more or less, until you reach the desired consistency)
1 teaspoon lemon zest (optional, for extra lemon zing!)

Let's Bake! (Step-by-Step Instructions):

Prep is Key: Preheat your oven to 350°F (175°C). Grease and gluten free flour a mini cupcake or muffin tin(s) thoroughly. This step is critical to prevent sticking, especially with gluten-free baking. I find a little cooking spray then a dusting of gluten-free flour works best.
Dry Ingredient Power: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed, creating a better texture.
Wet Meets Dry: In a separate bowl, beat the softened butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the buttermilk, oil, lemon zest, and lemon juice until well combined.
Combine the Kingdoms: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to a tough cake, and nobody wants that. Gently fold in the poppy seeds.
Fill 'Em Up: Fill each mini cupcake cavity about ¾ full. This will give the cakes room rise without overflowing.
Bake Until Golden: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Pay attention to your oven, as baking times can vary!
Cool Down: Let the cakes cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This helps prevent them from crumbling while they're still warm.
Glaze Time! While the cakes are cooling, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar and lemon juice until smooth. Add more lemon juice, one teaspoon at a time, until you reach your desired consistency. The glaze should be pourable but not too runny. Stir in the lemon zest, if using.
Glaze Away: Once the cakes are completely cool, drizzle the glaze over the top of each one. You can also dip the tops of the cakes into the glaze for a thicker coating. Let the glaze set for a few minutes before serving.

Tips & Tricks for Gluten-Free Mini Lemon Poppy Seed Cake Perfection:

Gluten-Free Flour Blend is Crucial: Not all gluten-free flours are created equal. Using a blend specifically formulated for baking, like Bob's Red Mill 1-to-1 Baking Flour, will give you the best results. Don't substitute with coconut flour or almond flour on this one without making major adjustments to the liquid ingredients.
Room Temperature is Your Friend: Softened butter and room temperature eggs incorporate more easily into the batter, resulting in a smoother and lighter cake.
Don't Overmix: As I mentioned before, avoid overmixing the batter. Overmixing develops the gluten in wheat flour, but in gluten-free baking, it can lead to a dense, gummy texture.
Citrus Boost: For an even more intense lemon flavor, add a few drops of lemon extract to the batter or glaze. A teensy bit goes a long way!
Presentation Matters: Sprinkle the glazed cakes with extra poppy seeds or a little bit of lemon zest for an elegant presentation.

⭐️⭐️⭐️⭐️⭐️ 4.5

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Ingredient Substitutions and Flavor Enhancements:

Dairy-Free Option: Substitute the butter with a dairy-free butter alternative (like Miyoko's Kitchen Cultured Vegan Butter) and use a dairy-free milk alternative (like almond milk or oat milk) with lemon juice in place of the buttermilk.
Sweetener Swap: While granulated sugar works best for texture, you can experiment with using coconut sugar or maple syrup for a slightly different flavor profile. Just keep in mind that it might affect the color and texture of the cakes slightly.
Add a Little Spice: A pinch of ground cardamom or nutmeg to the batter can add a warm and subtle flavor.
Make Them Bigger: While this recipe makes miniature cakes, you can definitely adapt it to make larger muffins or even a small loaf cake. Just be mindful of the baking time, which will need to be adjusted accordingly.

Product Recommendations:

Using a good mini muffin tin will make the cakes uniform in size and easy to remove.
A microplane zester is perfect for getting finely grated lemon zest without the bitter white pith.
I love using a stand mixer for baking, but a good hand mixer works just as well.
Consider looking up gluten free baking cookbooks gluten free cookbook