Gluten Free Lemon Poppy Seed Cake

There’s nothing quite like the joy of baking, especially when it comes to a delightful treat like Gluten Free Lemon Poppy Seed Cake. I remember the first time I made this cake; it was a sunny afternoon, and the kitchen was filled with the fragrant aroma of lemon zest and the nutty scent of poppy seeds. As I mixed the ingredients, a sense of nostalgia washed over me, bringing back memories of family gatherings where desserts were the highlight. This cake is not just a recipe; it’s a sweet moment that brings people together, offering a taste of home and comfort. Whether it’s a special event or just a casual afternoon snack, this Gluten Free Lemon Poppy Seed Cake is sure to impress. Each slice is moist and bursting with citrusy brightness, perfectly paired with a cup of tea or coffee. So, let’s dive into the wonderful world of flavors and textures that this cake brings!

Main Ingredients for Gluten Free Lemon Poppy Seed Cake

When it comes to the ingredients for Gluten Free Lemon Poppy Seed Cake, each one plays a vital role in creating a moist and flavorful cake. The combination of gluten-free flour and almond meal gives a rich texture, while the poppy seeds add a delightful crunch. The zesty lemon brings brightness, making every bite refreshing. Together, these components create a cake that’s not only delicious but also satisfying.

• 1 cup all-purpose gluten-free flour plus more for dusting: This flour serves as the base, providing the structure for the cake.
• 1/3 cup almond meal: Adds moisture and a nutty flavor that complements the lemon.
• 2 teaspoons gluten-free baking powder: Helps the cake rise and achieve a light, airy texture.
• 1/2 teaspoon xanthan gum: Provides elasticity to mimic the texture of gluten.
• 2 tablespoons poppy seeds: Adds a delightful crunch and visual appeal.
• 1 cup olive oil: Keeps the cake moist and adds richness.
• 1/2 cup maple syrup: A natural sweetener that enhances the cake’s flavor.
• 1/2 cup coconut sugar: Adds a caramel-like sweetness.
• 1 teaspoon pure vanilla extract: A flavor enhancer that complements the lemon.
• 4 large eggs: Provides structure and moisture to the cake.
• 1 lemon zest finely grated, juice squeezed (about 1/4 cup): Adds brightness and flavor.
• 1/2 cup unflavored powdered collagen: Adds protein and helps with texture.
• 1/4 cup coconut butter: Contributes to the richness and adds healthy fats.
• 1 tablespoon fresh lemon juice: Enhances the lemon flavor in the cake.
• 2 teaspoons maple syrup: For added sweetness in the glaze.
• 1/2 teaspoon vanilla: For flavor depth in the glaze.
• 1/2 teaspoon turmeric: Adds a subtle earthy flavor and vibrant color.
• 1/4 cup water: Used in the glaze for smoothness.
• 1 teaspoon lemon zest for garnish: Final touch for presentation.

Preparation Steps for Gluten Free Lemon Poppy Seed Cake

Making the Gluten Free Lemon Poppy Seed Cake is an enjoyable process that results in a delicious outcome. Follow these steps carefully to achieve the perfect cake. You’ll be captivated by the delightful aromas that fill your kitchen as it bakes!

1. Preheat the oven to 350°F. Prepare a 9-by-5-inch loaf pan by greasing it generously with olive oil and dusting with gluten-free flour. Alternatively, you can line it with two pieces of parchment paper for easy removal. This step ensures that your cake doesn’t stick and comes out easily after baking.
2. Combine the dry ingredients in a small mixing bowl. Whisk together the gluten-free flour, almond meal, baking powder, xanthan gum, and poppy seeds with a fork. Make sure they are well-mixed, as this will help distribute the leavening evenly throughout the cake.
3. Prepare the wet ingredients in a medium mixing bowl. Start by mixing the olive oil, maple syrup, coconut sugar, and vanilla. Stir until combined, then add the eggs one at a time. Ensure that each egg is fully incorporated before adding the next. This will create a smooth texture.
4. Incorporate the lemon. Add the lemon zest and lemon juice to the wet mixture, stirring until combined. The zesty flavors will brighten the cake and make it incredibly flavorful.
5. Mix in the dry ingredients. Gradually add the flour mixture to the wet ingredients in two additions. Mix until just combined; be careful not to overmix, as this can affect the cake’s texture. You want a smooth batter with some lumps from the almond meal.
6. Add the collagen powder. Stir in the powdered collagen gently until evenly distributed. This step is essential for an added protein boost and gives the cake a lovely texture.
7. Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
8. Bake in the oven for about 50 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it toward the end of baking to ensure it doesn’t overbake.
9. Cool the cake in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling phase is crucial as it allows the flavors to meld.
10. Prepare the glaze while the cake cools. In a small saucepan over low heat, combine the coconut butter, lemon juice, maple syrup, vanilla, turmeric, and water. Whisk until smooth and glossy, ensuring there are no lumps.
11. Drizzle the glaze over the cooled cake, allowing it to set for a few minutes. This step not only adds flavor but also enhances the presentation of your Gluten Free Lemon Poppy Seed Cake.
12. Slice and enjoy! Cut the cake into thick slices and serve. This cake is perfect on its own or accompanied by fresh fruit or a dollop of whipped cream for an extra treat.

Ways to Adapt This Recipe

If you’re looking to switch things up, here are some fantastic ways to adapt the Gluten Free Lemon Poppy Seed Cake recipe. These tips cater to personal preferences and dietary needs!

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it.
• Freezing: You can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to maintain freshness for up to three months.
• Pairing: This cake pairs excellently with a cup of herbal tea or fresh berries. Consider serving it with a dollop of whipped cream for a special touch.
• Flavor Variations: Try adding different citrus fruits like orange or lime to the batter for a unique twist.
• Glaze Alternatives: Experiment with different glazes, such as a simple powdered sugar glaze or a yogurt-based frosting for added creaminess.

Perfect Matches for Gluten Free Lemon Poppy Seed Cake

When it comes to serving the Gluten Free Lemon Poppy Seed Cake, there are several delightful pairings and occasions to consider. Here’s how to make the most of this wonderful dessert:

• Perfect for Afternoon Tea: This cake is a fantastic choice for your next tea party. Its light flavor complements a variety of teas, making it a refreshing option for guests.
• Great for Celebrations: Whether it’s a birthday, reunion, or garden party, this cake adds a touch of elegance and cheer to any gathering.
• Delicious with Fresh Fruit: Serve slices of the cake alongside seasonal fruits, such as strawberries or raspberries, to enhance the flavors and add freshness to your plate.
• Ideal for Brunch Buffets: If you’re hosting a brunch, this cake makes a lovely addition to your spread, alongside savory dishes and other sweet treats.
• Storage Tips: Keep any leftover cake in an airtight container. If it starts to dry out, a quick zap in the microwave for a few seconds can bring back its moistness.
• Seasonal Options: This cake shines in spring when lemons are in season, making it a perfect choice for Easter celebrations or spring picnics.

FAQ

Conclusion

The Gluten Free Lemon Poppy Seed Cake is truly a gem in the world of desserts. With its bright flavor and moist texture, it’s bound to brighten your day. I encourage you to try this recipe and experience the joy it brings. You’ll find it’s a wonderful addition to any gathering or simply a delightful treat for yourself.

Gluten Free Lemon Poppy Seed Cake

The ultimate comfort food, this Gluten Free Lemon Poppy Seed Cake is moist, flavorful, and incredibly easy to make. With a refreshing lemon flavor and a delightful crunch from poppy seeds, it's the perfect dessert for any occasion. Make it tonight and treat yourself to a slice of happiness!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 1 loaf

Course: Desserts

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup All-purpose gluten-free flour plus more for dusting
• 1/3 cup Almond meal
• 2 teaspoons Gluten-free baking powder
• 1/2 teaspoon Xanthan gum
• 2 tablespoons Poppy seeds
• 1 cup Olive oil
• 1/2 cup Maple syrup
• 1/2 cup Coconut sugar
• 1 teaspoon Pure vanilla extract
• 4 large Eggs
• 1 lemon Zest finely grated , juice squeezed (about 1/4 cup)
• 1/2 cup Grass-fed unflavored powdered collagen
• 1/4 cup Coconut butter
• 1 tablespoon Fresh lemon juice
• 2 teaspoons Maple syrup
• 1/2 teaspoon Vanilla
• 1/2 teaspoon Turmeric
• 1/4 cup Water
• 1/4 cup Grass-fed unflavored powdered collagen
• 1 teaspoon Lemon zest for garnish

Equipment

• Oven
• Wooden Spoon
• Whisk
• Grater
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat the oven to 350°F. Prepare a 9-by-5-inch loaf pan by greasing it generously with olive oil and dusting with gluten-free flour.
2. Combine the dry ingredients in a small mixing bowl. Whisk together the gluten-free flour, almond meal, baking powder, xanthan gum, and poppy seeds with a fork.
3. In a medium mixing bowl, mix the olive oil, maple syrup, coconut sugar, and vanilla. Stir until combined. Add the eggs one at a time, mixing well.
4. Add the lemon zest and lemon juice to the wet mixture, stirring until combined.
5. Gradually add the flour mixture to the wet ingredients in two additions, mixing until just combined.
6. Stir in the powdered collagen gently.
7. Transfer the batter to the prepared loaf pan.
8. Bake for about 50 minutes until golden brown and a toothpick comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
10. Prepare the glaze by whisking the coconut butter, lemon juice, maple syrup, vanilla, turmeric, and water over low heat.
11. Drizzle the glaze over the cooled cake.
12. Slice and enjoy!

Notes

No additional notes available.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.