Gluten Free Lemon Poppy Seed Cake

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Gluten Free Lemon Poppy Seed Cake

Poppy seed cake is my husband’s favorite cake and I always make one for his birthday. This is what I made for him this year. Gluten-free cakes tend to get dense and this cake rather has the consistency of a pudding cake, but it is good with some ice cream or whipped cream on top. I like to keep the sugar content of our cakes minimum, but if you like a sweeter cake, please increase the amount of sugar up to a cup.


2 eggs at room temperature, separated
2 cups gluten-free flour
3 Tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 lemon, zest and juice
1 cup milk (I used almond milk)
4 Tbsp butter, softened
1/2 cup or more sugar (I used 1/2 cup coconut sugar)

Oil spray for coating the pan
Powdered sugar for dusting


  1. 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.
  2. In a bowl, beat egg whites until a stiff peak forms. Set aside.
  3. In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
  4. Add lemon juice and milk to the flour mixture and mix well.
  5. In another bowl, beat butter and sugar well. Add egg yolks and beat again.
  6. Add to the cake batter and mix well.
  7. Fold egg whites into the batter and mix.
  8. Pour the batter into the prepared pan.
  9. Bake for 50 – 60 minutes or until a toothpick inserted into the cake comes out clean.
  10. Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
  11. Dust with powdered sugar.
  12. Infuse love, slice and serve with ice cream or whipped cream.

Yield: One 7 inch cake or one 9 x 5 inch loaf



  1. I was excited to try this Poppyseed Cake Recipe … but, became wary once the ‘batter’ did not ‘pour.’ The consistency was more like a scone batter when placing into the springform pan … and, it never ‘rose’ like your photo above. The results … disaster. Did you leave out a key ingredient? Thank you kindly.

  2. Hi Paula,

    I’m very sorry to hear your cake didn’t turn out as you expected. I didn’t leave out any ingredient. Would it be possible that you didn’t whip egg whites long enough until a still peak forms? Or when you folded in egg whites in the batter, you might have mixed the batter too long instead of gently folding it. And which gluten-free flour mix did you use? If it didn’t contain any xanthan gum or guar gum in the mix, adding 1 tsp of gum would help.
    Thank you for the comment. I hope your next baking will be successful.