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Moist Gluten-Free Lemon Poppy Seed Brunch Cake

moist gluten-free lemon poppy seed brunch cake - featured image
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A moist and flavorful gluten-free lemon poppy seed cake perfect for brunch or tea time, featuring a tender crumb and a subtle crunch from poppy seeds.

Ingredients

Scale
  • 1 ¾ cups (210g) gluten-free flour blend (with xanthan gum included, e.g., Bob’s Red Mill 1-to-1)
  • ½ cup (50g) almond flour (can be replaced with more gluten-free flour for nut-free option)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened (can substitute with coconut oil for dairy-free)
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature (can substitute with flax eggs for vegan)
  • ½ cup (120ml) sour cream (can substitute with coconut yogurt for dairy-free)
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in sour cream, vanilla extract, lemon zest, and lemon juice.
  6. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined; batter should be thick but spreadable.
  7. Fold in poppy seeds gently until evenly distributed.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil after 30 minutes if top browns too fast.
  10. Cool cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

If batter is too thick, add a tablespoon of milk or almond milk to loosen it slightly. Tap the pan on the counter before baking to release air bubbles. Use fresh lemon zest and juice for best flavor. Do not overmix the batter to avoid a dense cake. Baking powder should be fresh for proper rise. Bake on middle oven rack for even cooking. Cake stays moist for days and flavors develop after resting overnight.

Nutrition

Keywords: gluten-free, lemon poppy seed cake, brunch cake, dairy-free option, vegan option, easy cake recipe, moist cake

Find it online: https://yumnode.com/moist-gluten-free-lemon-poppy-seed-brunch-cake-easy-recipe-for-perfect-breakfast/