Gluten Free Poppy Seed Pound Cake Recipes

LEMON-POPPY SEED CAKE

Lemon-Poppy Seed Cake image

The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 16

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup Betty Crocker™ Rich & Creamy lemon frosting

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.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 1/2 g

GLUTEN FREE POPPY SEED POUND CAKE

Gluten Free Poppy Seed Pound Cake image

Make and share this Gluten Free Poppy Seed Pound Cake recipe from Food.com.

Provided by GlutenFreeGirl

Categories Breakfast

Time 50m

Yield 2 pound cakes, 12-20 serving(s)

Number Of Ingredients 12

Ingredients

2 cups white bean flour
3/4 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon egg substitute
1 cup white sugar
1 cup sour cream
1 (85 g) package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
2 tablespoons poppy seeds
3/4 cup hot water

Steps:

In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
Fold in poppy seeds.
Pour mixture into 2 greased loaf pans.
Bake at 350 degrees for 35-40 minutes.
Cool on wire racks.

Nutrition Facts : Calories 240.3, Fat 15.1, SaturatedFat 4, Cholesterol 72, Sodium 307.3, Carbohydrate 24.5, Fiber 0.3, Sugar 23.9, Protein 2.8

GLUTEN FREE POUND CAKE

Gluten Free Pound Cake image

This recipe is great, because it always ends up moist and yummy. It leaves room for you to be creative. It can be a fix for whatever you are in the mood. It is very quick and easy, and my daughter who has Celiac enjoys helping make this every time....if you in a time bind, this works really well. We use this a lot for church gatherings so my daughter has something yummy she can have. I usually stick to the yellow cake mix with chocolate pudding mix and chocolate icing. I have done Yellow cake mix with banana pudding mix before and that is awesome too (especially when you sprinkle miniature chocolate chips on top before baking!!).

Provided by baz938

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) box cake mix (whatever floats you boat yellow, chocolate, etc.)
1 (4 ounce) box instant pudding mix, most pudding mixes are gf but you should always check your labels (this is where you can be really creative and choose your own flavoring. I prefer chocolate instant p)
3 eggs
1 1/4 cups water
1/3 cup vegetable oil (canola oil should work too)
1 teaspoon vanilla
1 lb frosting, any flavor (again most are GF but you should always check you labels)

Steps:

Heat oven to 325 degrees and grease fluted bundt cake pan well with cooking spray (don't be afraid to use a little more cooking spray in your pan as you want the cake to come out without sticking).
Mix first 2 ingredients together in a large bowl with a fork. Then add wet ingredients. Beat at medium speed for 2 minute. Pour into pan. Bake for 35-40 minutes until toothpick insterted comes out clean. Cool for 15 minutes. Turn upside down on serving tray.
Microwave container of frosting for 30 sec. stirring after. Repeat this until the frosting is melted and runny. Drizzle over cake to your liking. Serve warm or cooled!

Nutrition Facts : Calories 418.6, Fat 17.4, SaturatedFat 2.9, Cholesterol 52.9, Sodium 460.9, Carbohydrate 62.4, Fiber 0.3, Sugar 52.2, Protein 3.2

GLUTEN FREE POUND CAKE

Gluten Free Pound Cake image

I created this from a couple of recipes, Five Flavor Pound Cake (#24612) and a Gluten Free Poppy Seed Pound Cake (#174118). Use at least four of the flavors. It may not sound if it will taste good, but the combination of flavors make it sooooo tasty and brings a lot of flavor to something that could be bland due to using gluten free flour. I had to make a second one after my daughter and I kept stealing slices of the first one.

Provided by Sharski

Categories Dessert

Time 55m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1/2 cup sour cream
1 cup sugar
3 eggs
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon coconut extract (optional)
1 teaspoon pineapple extract (optional)
1 1/2 cups gluten-free flour (I use Tom Sawyer brand)
1 teaspoon baking powder
1 (3 ounce) package vanilla instant pudding mix (make sure it's gluten free)

Steps:

Preheat oven to 350 degrees.
Cream together butter, sour cream, and sugar.
You can use any combination of the extracts, but use at least four of them.
Mix eggs and extracts with butter / sugar mixture.
Sift flour, baking powder, and pudding mix.
Add to wet mixture and mix for 2-3 minutes.
Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan.
Cook for 35-40 minute or until knife poked in center comes out clean.

Nutrition Facts : Calories 149.6, Fat 8.1, SaturatedFat 4.8, Cholesterol 53.9, Sodium 169.1, Carbohydrate 17.9, Sugar 17.8, Protein 1.4

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