Lofty Gluten-Free Lemon Poppy Seed Cake
Serves 910 mins prep35 mins cook
Pillowy, moist, tender, and effortless to make in under an hour! Top this one-bowl GF lemon poppy seed cake with my less-sweet cream cheese frosting for a bright and balanced dessert.
0 servings
What you need
cup granulated sugar
tbsp orange oil
cup sour cream
cup sweet rice flour
cup millet flour
tbsp tapioca flour
tsp baking powder
tsp baking soda
tsp fine sea salt
tbsp poppy seed
Instructions
0 Position a rack in the center of the oven and preheat to 350ºF. 6 Line an 8-inch square pan with parchment paper on all sides. 1 In a large, deep bowl, rub the lemon zest into the sugar until the sugar feels damp. 2 Whisk in the eggs to combine, then whisk in the oil, sour cream, and lemon juice until smooth. 3 Place a strainer over the bowl and sift in the sweet rice, millet, oat, and tapioca flours with the baking powder, baking soda, and salt. 7 Whisk until combined, then whisk in the poppy seeds. 4 Pour the batter into the prepared pan and spread smooth. 8 Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, 30-35 minutes. 5 Let the cake cool to room temperature, 1-2 hours. Turn the cake out, peel away the parchment, and place the cake upright on a serving platter or board. 9 Spread the cake with the frosting, decorate the top with poppy seeds, lemon zest, or lemon slices, and serve!View original recipe