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:
- 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.
- This would also be good with a cream cheese frosting of your choosing.
- A simple lemon glaze of powdered sugar, lemon juice, lemon zest would also work.
Lemon Poppyseed Poundcake - Gluten Free & Vegan
- 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)
- 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).