Gluten-Free Lemon Poppy Seed Cake Recipe From Cup4Cup

Cup4Cup is a line of gluten-free flours and baking mixes co-founded by chef Lena Kwak and Thomas Keller, the force behind famed restaurants The French Laundry and Per Se. As its name suggests, Cup4Cup flour can be substituted for its traditional counterparts cup for cup. Interested in trying Cup4Cup? Try their gluten-free flour,gluten-free pancake and waffle mix, gluten-free brownie mix, and gluten-free pizza crust mix. 

Lemon Poppy Seed Cake
Makes one 9-by-5-inch loaf

For the cake:
1 cup (227 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar
Zest of 1 large lemon
4 large eggs, at room temperature
2 teaspoons (10 grams) vanilla extract
2 cups (280 grams) Cup4Cup flour
2 ½ tablespoons (20 grams) poppy seeds
2 teaspoons (7 grams) baking powder
¼ teaspoon (1 grams) kosher salt
¼ cup (66 grams) buttermilk or milk

For the lemon glaze:
1 cup (115 grams) powdered sugar
1 to 2 tablespoons fresh lemon juice

To garnish:
Fresh lemon zest, grated
Poppy seeds

Preheat oven to 350°F. Grease and flour a 9-by-5-inch loaf pan.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until soft, about 1 minute.

In a small bowl, mix together the sugar and lemon zest. Add the sugar to the butter and beat on medium speed until light and fluffy, about 3 to 5 minutes.

Beat in the eggs, one at a time and beat for 1 minute between each addition. Be sure to scrape down the sides and bottom of the bowl occasionally. Beat in the vanilla extract. The batter may look curdled.

Add the flour, baking powder, and salt. Beat on low speed until almost incorporated. Add the buttermilk and beat on low until everything is combined.

Spread the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes or until a skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, remove, and place on a wire rack to cool completely.

For the lemon glaze, mix together the powdered sugar and 1 tablespoon lemon juice in a small bowl. Add more lemon juice to thin the consistency, if desired.

Pour the glaze over the cooled loaf. Top with grated lemon zest and poppy seeds. Let the glaze set up before slicing.

More gluten-free recipes to dig into:

Delicate carrot cake with tangy yogurt frosting

At last, gluten-free bagels!

Gluten-free, dairy-free black currant cheesecake

Are you gluten-free? Tell us your favorite recipe below!