A delightfully delicious Gluten-Free Lemon Poppyseed Cake made with fresh lemons and whole grain flours for a cake for any occasion. Dairy-free.
My sense is that most people are either in the ‘love surprises’ or ‘hate surprises’ camp. While I don’t mind being surprised, I much more prefer to plan surprises. (This is also in line with how I didn’t like to play with Barbies, but loved to arrange the furniture in my friend’s Barbie house.)
This last weekend my mom turned the big 6-0 (sorry, Mom), and to celebrate, her three sisters and their daughters, along with my sister, traveled to Kansas City to pull off one big hilarious surprise.
Laughter is currency in our family. More often, laughter that causes (good) tears. If one person starts laughing, you better believe tears are to follow. Those are the best kind of laughs. Full-belly, uncontrollable, cheeks-wet laughter.
As Mother’s Day approaches, I am reminded that it is those simple moments that bring the comfort, the memories, and the joy that are cherished most. Listening to my aunts and my cousins this weekend, I wanted to bottle up the laughter to make sure I’d have more to listen to later.
This gluten-free lemon poppyseed cake is also simple. With bright lemon notes, poppy seeds for a little crunch and texture, and served on its own, dusted with powdered sugar, or a lip-puckering lemon glaze, you can bet its appearance will be a happy welcome at any occasion.
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Gluten-Free Lemon Poppyseed Cake
Ingredients
- 1/2 cup tapioca flour
- 1/2 cup potato starch
- 1/2 cup sorghum flour
- 3/4 cup unrefined cane sugar
- 1 teaspoon baking powder
- 1 teaspoon psyllium husk powder
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 3 tablespoons poppy seeds
- 3 tablespoons unsweetened almond milk room temperature
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup olive oil
- powdered sugar for dusting optional (blitz unrefined sugar in the blender for an refined sugar free powder)
Instructions
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Preheat oven to 350 degrees Fahrenheit. Grease a round 9-inch cake pan and line the bottom with parchment paper. Note: Eggs and milk should be at room temperature.
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In a large bowl, combine tapioca flour, potato starch, sorghum flour, sugar, baking powder, psyllium husk, and salt. Add lemon zest and poppy seeds and whisk until well combined.
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In a medium bowl, add almond milk, eggs, and vanilla extract. Whisk until evenly combined.
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Add the olive oil and half of the egg mixture to the dry ingredients. Beat for at least one minute. Scrape down the sides. Add the remaining dry ingredients and beat until incorporated.
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Bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean. Place pan on a wire rack and allow to cool completely. Serve with a dusting of powder sugar, or a lemon glaze, coconut whipped cream and berries.
Recipe Notes
Adapted from Gluten-free Girl.
Amanda Paa says
i love to be surprised! it doesn’t happen nearly enough i feel like. the constant stream of news and social media makes it quite difficult.
so glad you got to celebrate your mom’s birthday with everyone, and what a lovely cake! i am quite the fan of poppyseed, the crunch and color is perfect for the lightness of lemon. xo
Tessa says
So true! I was worried we wouldn’t be able to pull it off (mostly that I would let something slip on accident!). :)
Thank you, friend – it was a great celebration weekend! xoxo
Mary Ann | The Beach House Kitchen says
I actually love being surprised, although it doesn’t happen too often! I would love to be surprised with this cake though! Lemon poppyseed is a favorite of mine. Can’t wait to try. Have a great weekend!
Tessa says
Thanks, Mary Ann! That just gave me an idea, can we start a thing called “Random Acts of Surprising People with Cake”?! How fun would that be? :) Happy weekend!
Kelsey @ Appeasing a Food Geek says
This looks divine! And your photos and writing are all-star, as always. Also, I am totally on board with the whole “arranging the Barbie furniture” thing–that was my favorite part! I spent hours setting everything up, and then I would just get bored and go watch cartoons instead or something ha! xoxo
Tessa says
Aww, thank you so much. That is so nice!
Hahaha, I’m very glad you feel me on the arranging Barbie house furniture. Definitely the best part!! xoxo
Liz @ Floating Kitchen says
Oh that sounds like such a great time! Uncontrollable laughter – laughing so much that it almost hurts – is so good for the soul. This cake is gorgeous. I think maybe I’ll make it for my Mom now! :-)
Tessa says
So good for the soul! Now reminding myself to do that when needed on those days that are crazy town. ;)
I hope you love this cake – it’s on the menu for our Mother’s Day as well!
Abby @ Heart of a Baker says
I’m in the love/hate of surprises camp, so I guess I can’t be pleased? Ha! Love the description of your time with family, it’s so good isn’t it? xoxo
Tessa says
Hahaha. I totally get it! Family time is so good – too far and in between for me! xoxo
Claudia says
It was a wonderful surprise, and a very memorable, happy weekend! All your planning paid off! Now, I’m waiting for a taste of this poppyseed cake – and would you consider rearranging my furniture? :)
Tessa says
I am so glad. <3 Now, to plan the next one!!!! Haha. Also, I am always available to rearrange furniture!
Bethany @ athletic avocado says
What a beautiful yet simple cake! I love lemon and poppyseeds together!
Tessa says
Me too – a happy springtime combo. :) Thanks so much, Bethany!