Description
This delightful Lemon Poppy Seed Bundt Cake is a gluten-free treat perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter (8 ounces/2 sticks)
- 1⅓ cup sugar
- 2 large eggs
- 2 egg whites
- 2½ cups Bob’s Red Mill’s 1 to 1 Gluten Free Baking Flour (or all-purpose gluten-free flour that contains xanthan gum)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons lemon zest
- 6 tablespoons fresh lemon juice (3 ounces)
- ½ cup whole milk
- 3 tablespoons poppy seeds
- 1 cup powdered sugar
- 2½ tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, beat the butter and sugar until light in color and fluffy in consistency, about 3 minutes.
- Add the eggs, one at a time, and beat until completely combined and the mixture looks light and fluffy again. Scrape down the sides of the bowl.
- Add the egg whites and beat again. At first the mixture will look curdled, keep beating until the mixture emulsifies then looks smooth and fluffy!
- Add the gluten-free flour, baking powder, baking soda, kosher salt, and lemon zest to the batter. Beat on medium-low speed until a thick batter forms.
- Add the lemon juice and beat until incorporated. Stop the mixer and scrape the sides of the bowl to make sure everything is getting mixed in.
- Add the whole milk and beat until incorporated and the batter is smooth. Add the poppy seeds and beat until combined.
- Scoop the batter into a greased bundt pan and bake until a toothpick comes out clean, about 43 minutes.
- Remove from the oven and let the cake cool in the pan before turning it out.
- While the cake cools, make the glaze. In a medium bowl, combine the powdered sugar and lemon juice. Use a small spatula to stir it. The glaze should be on the thicker side. If it’s too thin, it will run down the side of the cake and off of it. (If it’s too thin, add a little bit more powdered sugar.)
- Turn the cake onto a wire rack sitting on top of a sheet pan. Spoon the thick glaze on the top of the bundt cake. Slice and enjoy!
Notes
- If the glaze is too thin, adjust with more powdered sugar.
- This cake can be stored at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg