Gluten free lemon poppy seeds cake recipe!

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Today we suggest you bake a lemon cake with poppy seeds. Our lemon poppy seed cake is ideal for a sweet breakfast, dessert or snack. And besides, it has no gluten so it is perfect for celiacs. If wrapped in plastic wrap, it should keep for 3 or 4 days. You can also freeze half of it or freeze each slice so you can only take out what is needed.

Ingredients

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1.5cup
gluten-free flour
0.5cup
almond flour
0.75cup
sugar
2tablespoons
poppy seeds
1teaspoon
baking powder
0.5teaspoon
baking soda
0.25teaspoon
salt
2
organic eggs
2tablespoons
Light Flavor Olive OilLight Flavor Olive Oil

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4tablespoons
lemon juice
2tablespoons
lemon zest
1teaspoon
vanilla esence
1cup
almond milk
0.75cup
powdered sugar (for the glaze)
3tablespoons
lemon juice
0.25cup
Light Flavor Olive OilLight Flavor Olive Oil

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Instructions

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1
Pre-heat the oven to 356°F. Grease the cake mold.
2
In a large bowl add all dry ingredients, mixing well.
3
In another bowl add the remaining ingredients, including the lemon zest, and mix.
4
Pour the second mixture into the dry ingredient mixture to create the cake dough.
5
Bake for 30 minutes. Insert a toothpick into the cake to make sure it is done inside. When it’s done, remove from the oven and let cool.
6
Make the glaze, drizzle it on the cake and enjoy as a snack.

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