Gluten Free Lemon Poppy Seed Cake

READY IN: 1hr 10mins
Recipe by MizEmerilLagasse

This I found on another web site, and I wanted to share it with the rest of you because I have heard about the deadly gluten alergies that some people have, and I just don't think that there are enough recipes for them.

Top Review by meghan.waterhouse

I made this into muffins I honestly thought they would have a weird texture and taste gross. They didn't rise at all, but they are nice and soft and very delicious! Very glad I gave these a go, and a great start to my first try at gluten free vegan baking. Thanks!

Ingredients Nutrition


  1. Finely shred rind from the lemons and squeeze 1/4 cup of juice.
  2. Mix dry ingredients together with lemon rind.
  3. Beat all wet ingredients together and add to dry ingredients.
  4. Mix well.
  5. Pour into a greased and lined 8"/20cm cake tin.
  6. Bake at 350°F/180°C for at least 45 minutes to 1 hour and a skewer comes out clean.
  7. Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a