Gluten Free Lemon Poppy Seed Cake Recipes

Steps:

• Preheat oven to 350°F/180°C degrees. Spray a 7-inch round springform pan or a 9 x 5 inch loaf pan with cooking spray.
• In a bowl, beat egg whites until a stiff peak forms. Set aside.
• In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
• Add lemon juice and milk to the flour mixture and mix well.
• In another bowl, beat butter and sugar well. Add egg yolks and beat again.
• Add to the cake batter and mix well.
• Fold egg whites into the batter and mix.
• Pour the batter into the prepared pan.
• Bake for 50 - 60 minutes or until a toothpick inserted into the cake comes out clean.
• Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
• Dust with powdered sugar.
• Infuse love, slice and serve with ice cream or whipped cream.

Steps:

• Finely shred rind from the lemons and squeeze 1/4 cup of juice.
• Mix dry ingredients together with lemon rind.
• Beat all wet ingredients together and add to dry ingredients.
• Mix well.
• Pour into a greased and lined 8"/20cm cake tin.
• Bake at 350°F/180°C for at least 45 minutes to 1 hour and a skewer comes out clean.
• Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).

Steps:

• Preheat oven to 350°F (180°C.)
• Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
• In a large bowl, whisk the eggs until pale and foamy.
• Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
• Add in the honey, lemon juice, and lemon zest and whisk until well combined.
• Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
• Pour the batter into a greased loaf pan.
• Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched.
• Let the loaf cool for 15 minute before removing it from the pan.
• Slice and serve.
• Enjoy!