Introduction
If you’re looking for the perfect gluten-free dessert to wow your guests, look no further than this delicious lemon poppy seed bundt cake. The bright, tangy flavor of lemon combined with the nutty crunch of poppy seeds make for a unique and irresistible treat. And the best part? This recipe is entirely gluten-free!
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F.
- Grease your bundt cake pan with cooking spray and set aside.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a separate large bowl, beat the softened butter until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Gradually mix in the flour mixture, alternating with the milk, until just combined.
- Stir in the lemon juice, lemon zest, and poppy seeds.
- Pour the batter into the prepared bundt pan and smooth out the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
This lemon poppy seed bundt cake gluten-free recipe serves 12 people.
- Calories: 290
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 210mg
- Total Carbohydrates: 46g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g
Cooking Time
This lemon poppy seed bundt cake gluten-free recipe takes approximately 45-50 minutes to bake.
Equipment
- Bundt cake pan
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Electric mixer
- Cooking spray
- Wire rack
Serving Suggestions
This lemon poppy seed bundt cake gluten-free recipe is delicious on its own but can be served with whipped cream, fresh berries, or a drizzle of lemon glaze for an extra special touch.
Variations
For a dairy-free option, substitute the unsalted butter for coconut oil or vegan butter and the milk for almond or coconut milk. You can also swap out the lemon juice and zest for lime or orange for a different citrus flavor.
Substitutions
If you don’t have gluten-free all-purpose flour, you can use regular all-purpose flour instead. And if you don’t have poppy seeds, you can leave them out or substitute them for chia seeds.
Storage
This lemon poppy seed bundt cake gluten-free recipe can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Tips
Be sure to properly measure your gluten-free flour to avoid any dryness or crumbliness in your cake. You can also add an extra tablespoon of lemon juice or zest for a stronger lemon flavor.
Notes
You can also make this recipe into muffins or a loaf cake by adjusting the baking time accordingly.
Frequently Asked Questions
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour if you don’t need the recipe to be gluten-free. Can I freeze this cake?
Yes, this cake can be frozen for up to 1 month. Just be sure to wrap it tightly in plastic wrap and place it in an airtight container.
Final Thoughts
This lemon poppy seed bundt cake gluten-free recipe is a must-try for anyone looking for a unique and irresistible dessert. The bright, tangy flavor of the lemon combined with the nutty crunch of the poppy seeds make for a truly special treat. And the fact that it’s gluten-free means that everyone can enjoy it! So why not give this recipe a try and impress your friends and family with your baking skills?