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Gluten-Free Lemon Poppyseed Cake Recipe

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This recipe for Gluten-Free Lemon Poppyseed Cake, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clairissa Cooper
Added: Wednesday, May 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. heavy cream
3 large eggs
2 tsp. vanilla extract
1/2 c. tapioca flour
1/2 c. potato starch
1/2 c. sweet rice flour
3/4 c. sugar
1 tsp. baking powder
1 tsp. xanthan gum
1/4 tsp. salt
1 tbsp. lemon zest
3 tbsp. poppy seeds
13 tbsp. softened butter.

Directions:
Directions:
Preheat the oven to 350 while mixing the batter. Butter the bottom of your cake pan and put down parchment paper to keep the bottom of the cake from sticking.

Mix the liquids: Whisk the cream, eggs, and vanilla together, briskly. Set aside.

Put all the dry ingredients into a Kitchen-Aid (or a bowl waiting for a hand mixer), including the lemon zest and poppy seeds. Make sure you blend them well.

Add the softened butter and half the cream-egg mixture to the dry ingredients. Let them blend together well for at least one minute. Scrape down the sides of the bowl with a rubber spatula. Add one-half of the remaining mixture and blend. Scrape. Add the rest of the cream-egg mixture. Turn off the Kitchen-Aid.

Slowly pour the cake batter into the cake pan. Smooth the top with the rubber spatula. Slide the cake pan into the oven. Bake for 55 to 65 minutes, depending on your oven. You'll know the cake is done when a toothpick (or butter knife) comes out clean.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
For those of us on a strict gluten-free diet, this is truly a treat! Specialty flours can be found at whole foods stores.

 

 

 

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