1/1 Photo of Gluten Free Lemon Poppy Seed Cake
1 hr 20 mins
Gluten-free cakes tend to get dense and this cake rather has the consistency of a pudding cake, but it is good with some ice cream or whipped cream on top. I like to keep the sugar content of our cakes minimum, but if you like a sweeter cake, please increase the amount of sugar up to a cup. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
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Units: US | Metric
- 2 eggs, at room temperature separated
- 2 cups gluten-free flour
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 lemon, zest and juice
- 1 cup milk (I used almond milk)
- 4 tablespoons butter, softened
- 1/2 cup sugar (I used 1/2 cup coconut sugar)
- cooking spray, for coating the pan
- powdered sugar, for dusting
- 1Preheat oven to 350°F/180°C degrees. Spray a 7-inch round springform pan or a 9 x 5 inch loaf pan with cooking spray.
- 2In a bowl, beat egg whites until a stiff peak forms. Set aside.
- 3In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
- 4Add lemon juice and milk to the flour mixture and mix well.
- 5In another bowl, beat butter and sugar well. Add egg yolks and beat again.
- 6Add to the cake batter and mix well.
- 7Fold egg whites into the batter and mix.
- 8Pour the batter into the prepared pan.
- 9Bake for 50 – 60 minutes or until a toothpick inserted into the cake comes out clean.
- 10Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
- 11Dust with powdered sugar.
- 12Infuse love, slice and serve with ice cream or whipped cream.
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Nutritional Facts for Gluten Free Lemon Poppy Seed Cake
Serving Size: 1 (74 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 156.6
- Calories from Fat 85
- Total Fat 9.4 g
- Saturated Fat 4.8 g
- Cholesterol 66.0 mg
- Sodium 320.6 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 0.8 g
- Sugars 12.8 g
- Protein 3.3 g
The following items or measurements are not included: