Gluten-Free Meyer Lemon Snack Cake
A zingy gluten-free Meyer lemon cake that's loaded with crunchy poppyseeds for a real treat.
Ingredients
- ¾ cup unsalted butter
- 1 ½ cups sugar
- 2 tablespoons packed Meyer lemon zest
- 3 large eggs, at room temperature
- 2 cups/281 g gluten-free oat flour
- ¼ cup/40 g arrowroot powder
- 1 tablespoon poppyseeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup whole milk, at room temperature
- 3 tablespoons fresh Meyer lemon juice
Instructions
- Grease an 8 or 9-inch square pan with butter and line with parchment paper.
- In a large bowl, place the sugar and lemon zest. Rub the zest into the sugar for about a minute until it is well integrated and the oils from the lemon are fragrant.
- Then add the butter. Using a stand or hand mixer, cream the butter and sugar-zest mixture until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each.
- In a medium bowl, whisk together the flours, baking powder, poppy seeds, baking powder, and salt. In a small bowl, whisk together milk and lemon juice. The mix will curdle slightly.
- With the mixer on low speed, gradually add flour mixture to the butter mixture in three additions, alternating with milk mixture, beginning and ending with the flour mixture. Beat until just until combined after each addition. Pour the batter into the prepared pan, using a rubber spatula to smooth the top.
- Allow batter to rest at least 10 minutes, ideally up to half an hour. When ready to bake preheat oven to 350° F.
- Place cake in the oven and bake for about 35-40 minutes, until a toothpick inserted in the center comes out clean, the top lightly springs back when pressed, and the edges are starting to gently come away from the edges of the pan.
- Remove cake from oven and place on a wire rack. Let cake cool for 20 minutes in the pan, then turn out onto the rack to cool completely. You may dust with powdered sugar if you like or serve plain. Cake will keep in an air-tight container or well-covered with foil in the fridge, for 3 days. It tastes best at room temperature.
Nutrition
Serving: 1 pieceCalories: 282kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 215mgPotassium: 86mgFiber: 2gSugar: 25gVitamin A: 355IUVitamin C: 0.01mgCalcium: 65mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!