Description

A moist, tangy, and show-stopping gluten-free lemon cake with poppy seeds that stays tender for days. Perfect for spring gatherings and safe for celiacs.

Ingredients

Scale

2 ½ cups (315g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
1 ½ teaspoons Baking Powder
½ teaspoon Salt
1 cup (226g) Unsalted Butter, softened
1 ½ cups (300g) Granulated Sugar
3 large Eggs, room temperature
Zest of 3 medium lemons
½ cup (120ml) Fresh Lemon Juice
½ cup (120g) Plain Greek Yogurt
½ cup (120ml) Buttermilk
2 tablespoons Poppy Seeds
1 cup (120g) Confectioners’ Sugar (for glaze)
2–3 tablespoons Lemon Juice (for glaze)
1 teaspoon Lemon Zest (for glaze)
½ teaspoon Vanilla Extract (optional, for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch bundt pan generously with baking spray containing flour or butter and dust with gluten-free flour.
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. If your flour blend lacks xanthan gum, add 1 teaspoon now.
In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy (about 3 minutes). Scrape down the sides of the bowl.
Add eggs one at a time, beating well after each addition. Mix in the lemon zest until combined.
Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk and Greek yogurt. Start and end with dry ingredients. Mix just until combined; do not overmix.
Gently fold in the poppy seeds using a spatula.
Pour batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if browning too quickly after 30 minutes.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Whisk confectioners’ sugar, 2-3 tablespoons lemon juice, lemon zest, and vanilla extract until smooth. Drizzle over the completely cooled cake.

Notes

Ensure all ingredients are at room temperature for proper emulsification. Do not overmix the batter to avoid a gummy texture. The cake tastes better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28
Sodium: 180
Fat: 14
Saturated Fat: 8
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: gluten-free, lemon cake, poppy seed, bundt cake, spring recipe, celiac friendly, dairy-free option