Gluten Free Lemon Poppy Seed Cake Recipes

LEMON-POPPY SEED CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
• Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
• In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

GLUTEN FREE LEMON POPPY SEED CAKE

Steps:

• 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.

GLUTEN FREE LEMON POPPY SEED CAKE

Steps:

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