Lofty Gluten-Free Lemon Poppy Seed Cake

Name: Lofty Gluten-Free Lemon Poppy Seed Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: ¾ cup (150 g) organic granulated sugar*; zest of 2 large lemons ((Meyer or regular)); 2 large eggs; 6 tablespoons neutral oil ((grape seed, sunflower, or mild olive oil)); 2 tablespoons strained fresh lemon juice; ½ cup (115 g) sour cream, crème fraiche, or Greek yogurt*; ½ cup (78 g) sweet rice flour* ((Mochiko)); ½ cup (65 g) millet flour* ((Bob's Red Mill)); ½ cup (50 g) GF oat flour* ((Bob's Red Mill)); 2 tablespoons (14 g) tapioca flour* ((Bob's Red Mill)); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 2 tablespoons poppy seeds; 1 recipe less-sweet cream cheese frosting*

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 9

Instructions

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Step 1

Position a rack in the center of the oven and preheat to 350ºF.

Step 2

Line an 8-inch square pan with parchment paper on all sides.

Step 3

In a large, deep bowl, rub the lemon zest into the sugar until the sugar feels damp.

Step 4

Whisk in the eggs to combine, then whisk in the oil, sour cream, and lemon juice until smooth.

Step 5

Place a strainer over the bowl and sift in the sweet rice, millet, oat, and tapioca flours with the baking powder, baking soda, and salt.

Step 6

Whisk until combined, then whisk in the poppy seeds.

Step 7

Pour the batter into the prepared pan and spread smooth.

Step 8

Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, 30-35 minutes.

Step 9

Let the cake cool to room temperature, 1-2 hours. Turn the cake out, peel away the parchment, and place the cake upright on a serving platter or board.

Step 10

Spread the cake with the frosting, decorate the top with poppy seeds, lemon zest, or lemon slices, and serve!

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