Gluten Free Lemon Poppy Seed Cake

READY IN: 1hr 20mins


  • 2
    eggs, at room temperature separated
  • 2
    cups gluten-free flour
  • 3
    tablespoons poppy seeds
  • 2
    teaspoons baking powder
  • 12
    teaspoon salt
  • 1
    lemon, zest and juice
  • 1
    cup milk (I used almond milk)
  • 4
    tablespoons butter, softened
  • 12
    cup sugar (I used 1/2 cup coconut sugar)
  • cooking spray, for coating the pan
  • powdered sugar, for dusting


  • Preheat 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.
  • In a bowl, beat egg whites until a stiff peak forms. Set aside.
  • In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
  • Add lemon juice and milk to the flour mixture and mix well.
  • In another bowl, beat butter and sugar well. Add egg yolks and beat again.
  • Add to the cake batter and mix well.
  • Fold egg whites into the batter and mix.
  • Pour the batter into the prepared pan.
  • Bake for 50 – 60 minutes or until a toothpick inserted into the cake comes out clean.
  • Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
  • Dust with powdered sugar.
  • Infuse love, slice and serve with ice cream or whipped cream.