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The Ultimate Gluten-Free Lemon Poppy Seed Cake: Moist, Bright & Easy

Sliced gluten-free lemon poppy seed cake with glaze on a white plate, garnished with lemon slices.

The Absolute Best Gluten-Free Lemon Poppy Seed Cake You'll Ever Make (Seriously!)

Hey there, fellow food adventurers! Gather 'round, because I'm about to spill the beans (or should I say, poppy seeds?) on a recipe that's been a total game-changer in my gluten-free kitchen. This isn't just any gluten-free lemon poppy seed cake – this is THE ONE. The one that even the gluten-loving skeptics in your life will devour.

I remember the first time I tried a gluten-free baking recipe, it was… well, let's just say it was a dense, crumbly disaster. The kind of thing that could double as a sturdy paperweight. I vowed then and there to crack the code of gluten-free baking, and let me tell you, this lemon poppy seed cake is the delicious result of that dedication and a whole lot of testing!. The aroma of citrus baking fills my kitchen with joy, and I know it's time to share it.

Forget everything you thought you knew about dry, tasteless gluten-free treats. This cake is moist, tender, bursting with bright lemon flavor, and has that satisfying poppy seed crunch that we all crave. It is perfect for a casual afternoon tea, a celebratory brunch, or even your secret late-night cake craving (we've all been there!). Most importantly, this cake is easy to execute, whether you're a seasoned baker or just getting started in the gluten-free world. Ready to make some sunshine in your kitchen? Let's get baking!

Recipe Card

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Servings: 12

Ingredients

For the Cake:

  • 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, if not, add 1 teaspoon)
  • 1 ½ cups granulated sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • ½ cup buttermilk (or ½ cup milk with 1.5 tsp of lemon juice, let sit for 5 min)
  • ½ cup freshly squeezed lemon juice
  • Zest of 2 medium lemons
  • 2 tablespoons poppy seeds
  • 1 teaspoon pure vanilla extract

For the Lemon Glaze:

  • 1 ½ cups powdered sugar, sifted
  • 3-4 tablespoons freshly squeezed lemon juice

Ingredient Substitutions:

  • Dairy-Free: You can substitute unsalted vegan butter and a non-dairy milk alternative (like almond, soy, or oat) for the butter and buttermilk.
  • Sweetness: While I prefer granulated sugar, you can use a cup-for-cup sugar substitute if needed- but be advised taste may change.

Instructions

  1. Get Ready to Bake: Preheat your oven to 350°F (175°C). Grease and flour (with gluten free flour) a 9x13 inch baking pan. You can also use a Bundt pan- just be sure to adjust baking time.
  2. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. This helps to evenly distribute the ingredients and eliminate any lumps. Don't skip this step!
  3. Cream Butter and Sugar: In a separate bowl (or in your stand mixer, because who doesn't love a little help from a machine?), cream together the softened butter and remaining granulated sugar until the mixture is light and fluffy. Adding air here is what gives the cake a wonderful tenderness. This usually takes about 2-3 minutes.
  4. Add Eggs One at a Time: Beat in the eggs one at a time, mixing well after each addition. This makes sure they emulsify properly into the batter, helping with the texture.
  5. Incorporate Wet Ingredients: In a separate small bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
  6. Wet into Dry: Slowly add the wet ingredients to the butter mixture, alternating with the dry ingredients. Do it in 3 parts: wet, dry, wet, dry, wet- beginning and ending with wet. Begin and end with the wet mixture, mixing until just combined. Be careful not to overmix the batter at this stage- overmixing can develop the gluten free flour and cause a gummy texture.
  7. Stir in Poppy Seeds: Gently fold in the poppy seeds until they are evenly distributed throughout the batter. Seeing them speckle into the batter is always so pretty.
  8. Pour and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, testing for doneness with a toothpick- start checking at 30 minutes. If the toothpick inserted into the center comes out clean, it's done! If not, bake for another 5 minutes.
  9. Cool Before Glazing: Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely. Don't attempt to glaze it while its warm or the glaze will melt!
  10. Prepare Lemon Glaze: While the cake is cooling, in a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a teaspoon of lemon juice at a time until you reach the desired consistency.
  11. Drizzle and Delight: After the cake has cooled completely, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.

Tips & Tricks

  • Lemon Intensity: For an even stronger lemon flavor, add a half-teaspoon of lemon extract to both the cake batter and glaze, or even infuse your lemon juice (combine juice with the zest, and microwave for 30 seconds, let it sit for 15 minutes, then strain.)
  • Make it a Bundt Cake!: To change it up, you can bake this recipe in a Bundt pan. But be sure to reduce the baking time to 42-45 minutes or until a toothpick inserted into the center comes out clean.
  • Nutty Twist: Add a 1/2 cup of finely chopped walnuts or pecans to the batter for added texture and flavor.
  • Individual Cakes: You can also use this recipe to make muffins - bake for 18-20.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For extended storage, you can also keep it in the fridge for up to a week, the texture is best at room temp.
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Product Recommendations

To make this recipe even easier, having quality tools is essential. Using a good citrus juicer will make getting that fresh lemon juice a breeze. You'll also find that a stand mixer can make the batter prep a lot smoother, which is very helpful when ensuring to not overmix. Finally, the right baking pan helps to bake the cake evenly. Consider investing in these to take your baking to the next level!

Well there you have it! This cake is a guaranteed crowd-pleaser. I promise once you bake this, your kitchen will be full of the most delightful aromas- and full of happy smiling faces. Happy baking, my friends! I can't wait to hear what you think. Let me know in the comments below!

Sliced gluten-free lemon poppy seed cake with glaze on a white plate, garnished with lemon slices.

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