Gluten-free Lemon Poppy Seed Bundt Cake
User Reviews
3.9
14 reviews
Good
Gluten-free Lemon Poppy Seed Bundt Cake
Report
This Lemon Poppy Seed Bundt Cake is the perfect cake for gatherings. Made with a gluten-free baking flour and dairy-free friendly. If you are a lemon lover, you'll love this cake.
Share:
Ingredients
Dry Ingredients:
- 3 cups gluten-free flour Bob's Red Mill 1 to 1 Baking Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup poppy seeds
Wet Ingredients:
- 1 cup non-dairy milk I used cashew
- 2 TBS lemon juice freshly squeezed, or apple cider vinegar
- 1/4 cup butter softened, unsalted
- 1/2 cup neutral cooking oil sunflower, avocado or melted/cooled coconut, generic cooking oil
- 1 1/2 cups granulated sugar I used white to keep lighter color, but you can use coconut, light brown or another dry sweetener
- 4 egg room temperature, large
- 2 tsp vanilla extract
- 1/2 tsp lemon extract optional
- 1/2 cup lemon juice about 3 lemons, freshly squeezed
- lemon about 1/4 cup, zest of 3 large
for the glaze:
- 3/4 cup powdered sugar
- 1 TBS lemon juice
Instructions
- Preheat oven to 350ºF; Spray 10" bundt pan with oil or grease with softened coconut oil (or butter). Set aside.
- In a large bowl combine dry ingredients – flour through poppy seeds. Set aside
- In glass measuring cup add the non-dairy milk plus 2 TBS lemon juice or apple cider vinegar; set aside.
- In large bowl using handheld mixer or paddle attachment, beat butter until light and fluffy. Then add oil and sugar beating again until thoroughly mixed – about 1 minute. Scrap down sides of bowl as needed.
- Add in eggs one at a time, mixing on low-medium speed until well combined. Then add in extracts, lemon zest and lemon juice, mixing on low speed. Scrap down the sides of the bowl.
- With mixer on low speed, slowly start to add dry ingredients about 1/2 cup at a time, alternating with milk mixture and finishing with the flour. Batter will be wet and somewhat thick.
- Transfer batter to greased bundt pan; bake for 35-45 minutes or until inserted toothpick comes out clean. Check the cake after 40 minutes to check for browning on the top – cover in foil if needed to prevent browning too much.
- Allow cake to cool in pan for 15 minutes before gently flipping cake out onto cooling rack; allow cake to cool at room temperature for 45 minutes.
- Once the cake has cooled make the glaze: in a medium bowl combine powdered sugar with lemon juice. Place plate under cake on cooling rack before glazing. Pour glaze over cake in zigzag fashion.
- Allow glaze to set for before slicing and serving. Enjoy!
Notes
- DAIRY FREE - If dairy-free use plant-based butter.
- FLOUR –I did not test this with another flour but I am guessing you'd be fine to sub whole wheat pastry flour here 1:1. Please make sure you're using a 1:1 gluten-free baking flour (one that contains xathan gum) for best results. Something with matching ingredients to Bob's Red Mill 1:1 GF baking flour.
Nutrition Information
Show Details
Serving
1/12th
Calories
483kcal
(24%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
92mg
(31%)
Sodium
339mg
(14%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 12-16
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1/12th | |
| Calories | 483kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 92mg | 31% |
| Sodium | 339mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
14 reviews
Good
Other Recipes
You'll Also Love
