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Gluten-free Lemon Poppy Seed Bundt Cake

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12 -16
Calories: 483 kcal
Course: Dessert
Cuisine: American

Ingredients

Dry Ingredients:
  • 3 cups Bob's Red Mill Gluten-Free 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 freshly squeezed lemon juice or apple cider vinegar
  • 1/4 cup unsalted butter* softened
  • 1/2 cup oil sunflower, avocado or melted/cooled coconut
  • 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 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp lemon extract optional
  • 1/2 cup freshly squeezed lemon juice about 3 lemons
  • zest of 3 large lemons about 1/4 cup
for the glaze:
  • 3/4 cup powdered sugar
  • 1 TBS lemon juice

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF; Spray 10" bundt pan with oil or grease with softened coconut oil (or butter). Set aside.
  2. In a large bowl combine dry ingredients – flour through poppy seeds. Set aside
  3. In glass measuring cup add the non-dairy milk plus 2 TBS lemon juice or apple cider vinegar; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Serving 1/12th Calories 483kcal (24%) Carbohydrates 64g (21%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 10g Cholesterol 92mg (31%) Sodium 339mg (14%) Fiber 2g (8%) Sugar 32g (64%)

Nutrition Facts

Serving: 12-16

Amount Per Serving

Calories 483

% 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.