Lemon Poppy Seed Bundt Cake

After a mad dash to the store to pick up some poppy seeds (who has those lying around?), my older sister and I finished this cake (recipe from The Allergen-Free Baker’s Handbook). Personally, I found it a little heavy, but she loved it.

If you don’t eat poppy seeds, I’m sure the cake will taste just as good without them.

In the original recipe it calls for 2 teaspoons of yellow food coloring, which explains the fluorescent nature of these pictures… So for future bakers, or those who might be inspired on this blog, I revised the food coloring to 1 teaspoon.

I was a little afraid I’d have some trouble getting the cake out of the bundt pan (*cough* past experiments *cough*) but it came out cleanly!

Ingredients

3/4 cup rice milk

1/4 cup freshly squeezed lemon juice

zest of 1 lemon

2 cups granulated sugar

1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

3 tablespoons canola oil

1 teaspoon yellow food coloring

3 cups Basic Gluten-Free Flour Mix

  • (makes 6 cups–just divide in half)
  • 4 cups brown rice flour
  • 1 1/3 cups potato starch
  • 2/3 cup tapioca flour

3/4 teaspoon xanthan gum

4 teaspoons double-acting baking powder

1/2 teaspoon salt

1/4 cup poppy seeds

Decorate with confectioner’s sugar or Lemon Glaze:

  • 1 cup confectioner’s sugar
  • 2 to 3 tablespoons freshly squeezed lemon juice

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch Bundt pan, and dust with a little flour mix, tapping out any extra.

2. Combine the rice milk, lemon juice, and lemon zest and set aside.

3. In a bowl, cream the sugar and egg replacer using an electric mixer. Beat until fluffy, about 2 minutes. Add the canola oil and food coloring, and mix until lemon colored, about 1 minute.

4. In a separate bowl, combine the flour mix, xanthan gum, baking powder, and salt.

5. Add the dry ingredients to the wet, alternating with the rice milk mixture, mixing on low until smooth, about 1 minute. Fold in the poppy seeds.

6. Pour the batter into the Bundt pan. Bake in the center of the oven for 50 minutes, or until lightly golden on top and the edges are a light golden brown and pulling away slightly from the pan, rotating the pan halfway through. Remove from the oven, let cool in the pan about 5 minutes, then invert onto a cooling rack or a plate to finish cooling. Let cool to room temperature before glazing or decorating. Let the glaze set before covering the cake. Store on the counter, not in the fridge, or it will dry out. Let rest overnight to meld the flavors.


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Tags: , , , ,

Categories: Dessert, Tea time

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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