Finding Home

Creating The Life You Want, One Step At A Time

  • Home
  • Food
    • Recipes
    • Gluten Free
    • Menu Planning
    • Grocery Breakdown
    • Whole 30
    • Gardening
  • Home Life
    • Time Management
    • Cleaning
    • Organizing
    • List Making
  • Family
    • Homeschool
    • Parenting
  • Extras
    • Book Reviews
    • Craft Projects
    • Ramblings
  • Contact
    • 2 Week GF Meal Plan
    • 5 Free Muffin Recipes!
  • Books

Recipe: Gluten Free Lemon Poppyseed Cake

June 30, 2021 Katy Leave a Comment

Disclosure: Some of the links in this post are affiliate links. If you make a purchase through these links, I receive a bit of a commission at no additional charge to you.

One of my favorite baked goods to get at a certain coffee place used to be the lemon cake. But since I’m gluten free now, my options there are pretty limited, and they don’t include cake. But that doesn’t mean I have to miss out! This gluten free lemon poppyseed cake is perfect for snacking, and definitely a worthy replacement of coffee place bakery goodies.

A piece of lemon cake on a plate, surrounded by lemon slices, whole lemons, a cloth napkin, and the pan of cake. A banner across the bottom reads "Gluten Free Lemon Poppyseed Cake".

Because it is gluten free and doesn’t have as much rise a standard flour cake, this is definitely more of a flat cake than a loaf. However, it tastes so good, who cares what it’s shaped like? That’s my story and I’m sticking to it. It also reminds me of my dad’s favorite birthday cake – growing up, every year he would request a lemon poppyseed bundt cake for his birthday. It had a simple glaze on top, and just the right amount of sweetness. So this one is for him too.

A piece of lemon cake on a plate, surrounded by lemon slices, whole lemons, a cloth napkin, and the pan of cake.

Gluten Free Lemon Poppyseed Cake
Makes 13×9 pan

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp. almond extract
  • zest and juice of 2 small lemons
  • 1/4 cup coconut oil, melted
  • 1/2 cup milk
  • 2 cups Bob’s Red Mill 1-to-1 Gluten Free Flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 Tbsp. poppyseeds
  • Glaze: see below

Directions

Preheat oven to 375ºF.

In large bowl, cream together butter and sugar. Stir in eggs, almond extract, lemon zest and juice, coconut oil, and milk.

Add remaining ingredients and mix until combined.

Pour into a greased 13×9 pan (or skip the pan preparation and use my favorite nonstick pans!). Bake for 20 minutes.

To make glaze: whisk together 1 cup powdered sugar and 2 Tbsp. milk. Pour over cooled cake and let sit for at least 30 minutes to set. Top with additional lemon zest if desired.

A piece of lemon cake on a plate, surrounded by lemon slices, whole lemons, a cloth napkin, and the pan of cake.

Whether you enjoy this cake on its own, or with a cup of coffee, it makes an excellent sweet treat!

Related Posts:

  • Gluten Free Old Fashioned Glazed Donuts
  • Oat Flour Banana Bread
  • Gluten Free Orange Cranberry Muffins

Food, Gluten Free, Recipes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Katy DeDeyne | Finding Home Blog

Hi there, I'm Katherine, Katy for short. Wife to Jesse, Mom to five kiddos. I drink all the coffee and try to reign in the crazy.

More about me...

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

Easy Breakfast Sandwiches

Disclosure: Some of the links in this post are … [Read More...]

My Top 5 Book-Related Moments

Ever since I was a little kid, I've loved books … [Read More...]

Simple Fun For When One Parent Is Away

Although it hasn't happened as often recently, … [Read More...]

Archives

Search this website…

Categories

Copyright © 2022 · The Tiffany Theme by Blogelina · Built on the Genesis Framework

Copyright © 2022 · The Tiffany on Genesis Framework · WordPress · Log in