Gluten Free Lemon Poppy Seed Cake
Brighten up your dessert table with this irresistible Gluten-Free Lemon Poppy Seed Cake, a zesty treat that’s as light and tender as it is flavorful. Made with a blend of gluten-free all-purpose flour and almond flour, this cake achieves a moist and delicate crumb while being entirely wheat-free. The citrusy burst of fresh lemon zest and juice pairs beautifully with the subtly nutty crunch of poppy seeds, creating a dynamic flavor profile in every bite. Topped with a silky lemon glaze that drips elegantly over the edges, this show-stopping cake is perfect for celebrations, afternoon tea, or whenever you’re craving something sweet yet refreshing. Ready in just under an hour, this simple yet elegant recipe will delight gluten-free and lemon lovers alike!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 150 grams Granulated sugar
- 115 grams Unsalted butter (softened)
- 3 Large eggs
- 1 teaspoons Vanilla extract
- 1.5 tablespoons Fresh lemon zest
- 3 tablespoons Fresh lemon juice
- 120 grams Plain yogurt (or sour cream)
- 100 grams Powdered sugar (for glaze)
- 1.5 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, salt, and poppy seeds. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract, lemon zest, and fresh lemon juice until well combined.
On low speed, add half of the dry ingredients to the wet mixture, followed by the yogurt. Mix, then add the remaining dry ingredients. Beat until just combined, making sure not to overmix.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is fully cooled, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Drizzle the glaze evenly over the cooled cake, letting it drip down the sides for a decorative effect.
Allow the glaze to set for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 458.2 g | 167% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 256.9 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 650 mg | 50% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
