Gluten Free Lemon Poppyseed Drizzle Cake
An incredibly fluffy, moist cake topped with tart lemon glaze
Servings: 16 people
Calories: 200kcal
Equipment
- 10-cup bundt pan
Ingredients
For the Cake
- 4 large eggs separate yolks from whites
- 2 Cups white sugar
- 3/4 Cup salted butter softened
- 1/2 Cup sour cream
- 1/2 Cup milk
- 1 Tbsp lemon juice
- 1 1/2 tsp lemon extract
- 1 1/2 Tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 Cups gluten free 1-1 flour mix with xanthan gum
- 3/4 Cup arrowroot starch
- 1/2 Cup almond meal
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 4 Tbsp poppyseeds
For the Lemon Glaze
- 2 1/2 Cups powdered sugar
- 1/2 tsp lemon extract
- 1/4 Cup lemon juice plus 1-2 teaspoons
Instructions
- Preheat the oven to 350° Fahrenheit. Grease a 10-cup bundt pan with softened butter, then set aside. In a large, clean/dry bowl, using an electric mixer, beat the egg whites (be sure there are no bits of egg yolk) until soft peaks form. Add in 1/2 cup of the white sugar, and continue to beat until stiff peaks form, then set aside.
- In a second large bowl, using the same electric mixer, beat the egg yolks and remaining 1 1/2 cups of sugar until blended (it will look like wet sand). Add in the softened butter and continue to beat until lighter and fluffy. Add in the sour cream, milk, lemon juice, extracts, and zest, and beat until combined.
- Add the flour, starch, almond flour, baking powder, baking soda, poppyseeds, and salt into the egg yolk mixture and stir with a spatula until fully mixed. Using the same spatula, scoop 1/3 of the egg whites into the egg yolk bowl and mix until combined. Then fold in the rest of the egg whites, 1/3 at a time until smooth (don't over-mix!).
- Pour batter into the greased bundt pan and smooth the top until it is even. Bake for 60-70 minutes or until a knife fully inserted into the cake comes out clean. Let cool almost completely before turning the cake upside down onto a cake platter or plate.
- While the cake is cooling, make the glaze! In a medium bowl, whisk together all glaze ingredients until smooth. You can add food coloring here if you want, or leave as is! I add 1-2 more teaspoons of lemon juice if I want to pour the glaze more easily, but totally up to you! Drizzle the glaze over the bundt cake and you're ready to serve!