Gluten Free Lemon Poppy Seed Cake Recipe

Name: Gluten Free Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, at room temperature separated; 2 cups gluten-free flour; 3 tablespoons poppy seeds; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 lemon, zest and juice; 1 cup milk (I used almond milk); 4 tablespoons butter, softened; 1/2 cup sugar (I used 1/2 cup coconut sugar); cooking spray, for coating the pan; powdered sugar, for dusting

Servings: persons

2 eggs, at room temperature separated
2 cups gluten-free flour
3 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest and juice
1 cup milk (I used almond milk)
4 tablespoons butter, softened
1/2 cup sugar (I used 1/2 cup coconut sugar)
cooking spray, for coating the pan
powdered sugar, for dusting

1
Preheat oven to 350u00b0F/180u00b0C degrees. Spray a 7-inch round springform pan or a 9 x 5 inch loaf pan with cooking spray.
2
In a bowl, beat egg whites until a stiff peak forms. Set aside.
3
In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
4
Add lemon juice and milk to the flour mixture and mix well.
5
In another bowl, beat butter and sugar well. Add egg yolks and beat again.
6
Add to the cake batter and mix well.
7
Fold egg whites into the batter and mix.
8
Pour the batter into the prepared pan.
9
Bake for 50 - 60 minutes or until a toothpick inserted into the cake comes out clean.
10
Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
11
Dust with powdered sugar.
12
Infuse love, slice and serve with ice cream or whipped cream.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggs, at room temperature separated, 2 cups gluten-free flour, 3 tablespoons poppy seeds, 2 teaspoons baking powder, and more.

Yes, Gluten Free Lemon Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Lemon Poppy Seed Cake

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