Gluten Free Lemon and Poppyseed Cake
You'll love making this soft, gorgeously tender gluten free lemon and poppyseed cake. Bright, fresh lemon juice brings sweet-tart flavor to offset crunchy poppyseeds in this gluten free bundt cake that's lovely with a few strawberries or a pile of whipped cream.
Ingredients
- 2 cups oat flour , 240 grams
- 2 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- ¼ cup poppy seeds
- ⅔ cup vegetable oil, or melted coconut oil
- 1 lemon, zested
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ¾ cup whole milk
- ¼ cup lemon juice
- 2 teaspoons pure vanilla extract
Instructions
- Grease a 10-cup Bundt pan or a 9" x 5" loaf pan. Dust it lightly with oat flour.
- Whisk together the oat flour, baking powder, and salt. Stir in the poppy seeds.
- In a separate bowl, beat the oil and sugar together for about a minute, using an electric mixer. Add the eggs and beat at high speed for 3 minutes, until the mixture is very light.
- On low speed, mix in the dry ingredients, then the milk, juice, vanilla, and zest. Pour the batter into the prepared pan.
- Preheat the oven to 350°F.
- Bake the cake for 40-45 minutes, or until it begins to pull away from the sides of the pan, and a toothpick or cake tester inserted in the center comes out clean.
- Remove the cake from the oven and cool it in the pan on a rack for 10 minutes before inverting it onto the rack to cool completely.
Nutrition
Calories: 288kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 34mgSodium: 294mgPotassium: 135mgFiber: 2gSugar: 18gVitamin A: 70IUVitamin C: 7mgCalcium: 116mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!