Gluten Free Poppy Seed Pound Cake
Delightfully moist and bursting with citrusy charm, this Gluten-Free Poppy Seed Pound Cake is the perfect treat for any occasion. Made with a tender crumb and a subtle crunch from poppy seeds, this recipe is a flawless blend of simplicity and elegance. The zesty brightness of fresh lemon zest pairs beautifully with the rich butter base, while a dusting of powdered sugar adds a touch of sweetness to every slice. Ideal for gluten-free diets, this easy-to-make pound cake uses a gluten-free all-purpose flour blend, ensuring a harmonious texture without compromising flavor. Serve it as a show-stopping dessert, a mid-afternoon snack with tea, or a delightful brunch centerpiece—each decadent slice is certain to impress.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 tablespoons Poppy seeds
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Fresh lemon zest
- 0.5 cup Milk (or dairy-free alternative)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and grease a 9x5-inch loaf pan with butter or nonstick cooking spray. Line the bottom with parchment paper for easy removal.
In a medium bowl, mix together the gluten-free flour, poppy seeds, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and lemon zest until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the pound cake with powdered sugar for garnish, if desired. Slice and serve!
Nutrition Facts
Calories |
4249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.0 g | 288% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1271 mg | 424% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 546.2 g | 199% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 323.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 598 mg | 46% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 658 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.
