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Gluten Free Lemon Poppyseed Cake
Category
Dessert
Servings
10
Prep Time
15 minutes
Cook Time
45 minutes
Calories
327
Author:
Giada De Laurentiis
Ingredients
- 1 teaspoon lemon zest (from 1 lemon)
- 3 tablespoons lemon juice (from 1 lemon)
- 1/2 cup vegetable oil (such as grapeseed or canola)
- 2 large eggs
- 1/2 cup 2% Greek Yogurt (such as Fage)
- 1 cup cane sugar
- 1 teaspoon vanilla extract
- 1 cup fine almond flour
-
1 cup rice flour
- 3/4 teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 Tablespoons poppy seeds
- 2/3 cup powdered sugar
- ½ teaspoon vanilla
- 1-2 tablespoons lemon juice (as needed)
For The Cake:
For The Glaze:
Instructions
- Preheat the oven to 350 degrees F. Lightly brush the inside of a 10x5 inch loaf pan with oil or nonstick spray, and line with a strip of parchment paper so that some is overhanging on the two long sides of the pan. Set aside.
- In a large bowl, mix together the lemon zest, lemon juice, vegetable oil, eggs, yogurt, sugar and vanilla with a whisk. Mix for about 1 minute until the mixture is very smooth and there are a few bubbles. Add the flours, salt, baking soda, baking powder and poppy seeds to the batter. Continue to whisk the mixture until just combined, and no more clumps of dry mix remain.
- Pour the batter into the prepared pan. Bake in the oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the cake to cool in the pan for at least 30 minutes before transferring to a rack or plate to continue cooling.
- To make the glaze, add the powdered sugar and vanilla together to a small bowl. Add 1 tablespoon lemon juice, and mix in more as needed for a smooth texture. Drizzle the glaze back and forth over the cake. Slice and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 10
- per serving
- Calories
- 327
Amount/Serving
% Daily Value
- Carbs
- 45 grams
- Protein
- 6 grams
- Fat
- 18 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 33 milligrams
- Sodium
- 289 milligrams
- Fiber
- 2 grams
- Sugar
- 21 grams
13 reviews & comments
I LOVE this cake! I received a loaf as a gift before Christmas and then decided to make it myself as gifts. And then I had to make another one for me. (Full disclosure, my husband thought it was “very good” and my daughter thought it was “just okay”.) The crumb is sooo delicate and yet you get the crunch of the poppy seeds in every bite. The cake itself is not overly sweet and then you get the tang and sweetness of the glaze. So good! The cake does sink in the middle; it’s just how it is. The big item to interpret is how thick to make the glaze. I left it quite thick on the gifted loafs to create a pretty white frost. On my keeper loaf I made it a little thinner and coated the entire cake, gently spooning out the glaze that pooled in the middle to redistribute, sides-and-all. Moving forward I would continue with the thinner glaze version (about 1 tablespoon and 1 teaspoon of lemon juice). I am in love!
My cake completely collapsed in the middle while still in the oven. I used all the ingredients stated in the recipe, and everything was measured correctly. I was so excited to finally find a recipe that did not just substitute flour with a commercial gluten-free flour, but the result was no good at all. The taste was good, although a little sweet. Very disappointing.
My go-to guilt-free dessert recipe! It comes out beautifully every time for me, and it really is impossible to tell it's gluten free. Just be sure to whip up the wet ingredients and stir only until just combined when incorporating the dry ingredients. I use brown rice flour and Stevia to make it even healthier, and I've also switched up the citrus and oil to make an orange and olive oil loaf, which was delicious! Planning to swap out half of the poppy seeds for ground dried lavender next time. Thanks for this fantastic gluten-free recipe, Giada!
So, sadly my cake sank in the middle as well. My ingredients were measured correctly including the baking soda and baking powder. I incorporated the dry into wet and only mixed until incorporated. I did not have rice flour so I substituted oat flour instead- maybe that was the culprit? Also wondering if the almond flour should be packed in the measuring cup when measuring? Not sure what went wrong. Also the batter was on the runny side. 🤷🏻♀️Flavour was great. I may attempt again using rice flour. Any input would be great. Thanks!
What would you recommend as sugar and dairy replacements. This GF lemon poppyseed cake sounds delicious.
I have a celiac disease but no problem at all with eggs.. came out amazing! Thank you!
Mine totally sunk in the middle while still in the oven! Scratching my head as to why!!
This sounds fantastic, however, it contains eggs, which are a huge problem for many of us with celiac disease. Have you tested any replacements? I am looking forward to trying a dairy and egg free version. The dairy will not be a problem, however I will need to try several different egg replacements to see what works. Thanks for thing of all us gf people!
Oh no, I went to check on mine and it totally sank in the middle! I mixed all of the dry ingredients together and then added them all at once rather than in a couple batches, could that be the issue? or is it possible that my baking soda is outdated? I couldn't find a date on it. the baking powder is fresh! otherwise, this smells delicious, I am bummed out that I had a major faux pas somehow!
Oh nooo! We are so sorry to hear it didn't work out. Usually, when gluten free recipes sink in the middle, it means the cake had risen "too much" in the oven and sank at some point. That usually means there was too much leavening somehow: maybe it was mixed too much and there was too much air in the batter, or sometimes it means too much baking soda or powder was added. It's possible it could have been the baking soda being outdated too, though, as it adds a lot of leavening power to the batter!
This Gluten Free Poppyseed Cake is one of the nicest cake recipes I recently made. It honestly without exaggeration didn't last 2 hours once the glaze set. This cake is perfect for my sister inlaw who can't tolerate gluten and I have to make another one for my husband. Giada, thank you once again!
I used coconut milk to keep it dairy free and it was delicious.. Next time I want to try half a cup of date paste to minimise the sugar.. Overall a LOVELY recipe
Could this be made with almond milk yogurt?