Lemon Poppy Seed Pound Cake (Gluten Free and Vegan)

By contributing writer Tessa

I always loved lemon poppy seed cake growing up. That version required a boxed mix. Since that option was out, I opted for a denser texture with this Gluten-Free Lemon Poppy Seed Pound Cake.

This cake screams Easter and spring to me, and while tasty on its own, here a few dress up ideas for you:

1. I shared half with my neighbor and decided to stack two halves with lemon curd in between and a lemon coconut butter drizzle on top…yum!! For the drizzle, I mixed my homemade coconut butter, lemon zest, and stevia to taste.
2. This would also be good with a cream cheese frosting of your choosing.
3. A simple lemon glaze of powdered sugar, lemon juice, lemon zest would also work.

Print Recipe

Lemon Poppyseed Poundcake - Gluten Free & Vegan

Servings: 12

Author: tessa

Ingredients

• 2 lemons zested and juiced
• 1 cup softened coconut oil palm shortening, or favorite butter
• 1 1/4 cups granulated sugar more to taste if you like, I used 3/4 cup palm sugar and the rest in stevia!
• 1 cup any milk curdled with lemon juice (above) or 1/2 cup plain yogurt (I used coconut milk yogurt) mixed with 1/2 cup any milk
• 1 tablespoon gelatin mixed with 1/3 cup water or other favorite egg replacer, or 2 eggs
• 1/4 cup poppy seeds
• 1 tablespoon vanilla extract
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup brown rice flour
• 1 cup sorghum flour
• 3/4 cup tapioca flour or any starch

Instructions

• Preheat oven to 350 degrees. Grease a bundt pan or two 8" rounds.
• Zest/finely grate the lemons, set aside.
• In a liquid measuring cup, place the milk (or milk/yogurt mixture) and squeeze the lemon juice in over the top to curdle. Set aside.
• In the bowl of your mixer, cream the coconut oil and sugar.
• Add the vanilla, zest, and gelatin eggs.
• Add the curdled milk/lemon mixture.
• With the mixer running, sprinkle in the baking powder, baking soda, and sea salt.
• Continue with the flours and finally the poppy seeds.
• Spoon batter into the prepared pan(s) and bake in the preheated oven for about 45 minutes for a bundt or about 25 minutes for the rounds. Either way, test for doneness by sliding a knife or toothpick in the middle to check for moist (but not wet!) crumbs.
• Let cool for 10-15 minutes, then invert onto a cooling rack to cool the rest of the way.
• Frost as desired (suggestions above).

You might also like…

• Gluten-Free Cereal Bars
• Blueberry Lemon Oatmeal Bars
• Lemon Meringue Pie
• Whole Wheat Lemon Poppy Seed Muffins
• More recipes from Tessa