Gluten-Free Lemon Poppyseed Cake

5 from 1 vote

Gluten-free lemon poppyseed cake is a light and delicious dessert that will have all who try it coming back for more. If you do not believe me, try it yourself!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: gluten-free, poppyseed cake

Servings: servings

Calories: 483kcal

Author: Chandice

Cost: $6

Ingredients

2 1/2 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
1/4 cup sorghum flour
2/3 cup white rice flour
2/3 cup brown rice flour
2 tablespoons coconut flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
1 1/2 teaspoons xanthan gum
1 teaspoon gelatin
1 cup water
1/2 cup oil
4 large eggs
2 tablespoons gluten-free lemon extract
2 tablespoons gluten-free almond extract
2 tablespoons poppy seeds
2 tablespoons butter
2 tablespoons sugar

Instructions

Preheat oven to 350°
Mix together everything but the poppy seeds, 2 T butter and 2 T sugar making sure not to over mix
Stir in poppy seeds gently by hand
Butter and sugar the bottom of a bundt or angel food cake pan with 2 T butter and 2 T sugar
Pour cake mix into the pan and bake 35-45 minutes or until a toothpick inserted into the center comes out clean
Let the cake cool then gently removed slices from the pan
Enjoy as is or with a glaze of powdered sugar and milk mixed to your desired consistency. It can also be enjoyed in a bowl with milk.

Notes

How should I store leftovers?

To store your lemon cake leftovers, you will want to put the bundt cake in an airtight container. If you do not have one, wrapping the cake in plastic wrap will do. If you put a glaze on the cake, you will want to put toothpicks on top to keep the plastic wrap from sticking to the icing.

How do I freeze this lemon bundt cake?

Let the bundt cake cool to room temperature after baking. Then, wrap in cling wrap. After that, you will want to wrap the cake in aluminum foil. For extra protection, place the already-wrapped cake in a freezer safe container. It can last up to three months in the freezer.

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