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Lemon Poppy-Seed Cake

Cummulative Rating

Servings
Makes one 9-inch tube pan
Difficulty
Easy

Ingredients

2 cups gf flour
1-1/2 teaspoons gf baking powder
1/8 teaspoon salt
1-1/2 cups sugar
6 ounces gf cream cheese
1/2 cup unsalted butter, at room temperature
1/4 cup vegetable oil
4 large eggs
1/8 cup poppy seeds
2 Tablespoon lemon zest
1-1/2 teaspoons gf vanilla flavoring

2 ounces gf cream cheese
2 Tablespoons unsalted butter
1 teaspoon lemon zest
1-1/2 cups powdered sugar

Directions

Preheat oven to 325 degrees F.

Lightly grease/butter a 9-inch tube pan.

For the cake:
In a medium bowl, combine gf flour, baking powder and salt.

In a separate bowl, beat 1-1/2 cups sugar, 6 ounces gf cream cheese, and 1/2 cup unsalted butter until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture, and beat at low speed until just combined. Fold in poppy seeds, 1 tablespoon lemon zest and gf vanilla.

Spoon batter into a lightly greased tube pan. Bake at 325 degrees F for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pan, on wire rack, for about 10 minutes, then remove cake and allow to cool completely on wire rack.

For the frosting:
Beat remaining gf cream cheese, butter and lemon zest until light and fluffy. Gradually add powdered sugar, beating until just combined. If frosting is too thick, add water until desired consistancy. Spread frosting over cooled cake.

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Reviews

Posted By Member: Nancy Trojanowski
Posted Date: 2/17/2004

Enjoyed the cake. very moist and great flavor.

Posted By Member: Jami
Posted Date: 7/26/2007

I’m currently sitting here waiting for this wonderful smelling recipe to come out of my oven. I admit I hoped to have it tonight for dessert but because I was running late and it takes an hour to bake, I’ll be saving it for tomorrow! LOL I want to try out the frosting with it as well after all! I did encounter one problem though and this seems to happen on a couple of other recipes as well but who ever made the recipe mentions in the ingredients for a certain amount of oil but then in the directions doesn’t tell how or where to add it. I added the oil still and in the mixing of sugar, butter and cream cheese, before the eggs are added.

Posted By Member: Kathy Hill
Posted Date: 2/3/2007

Loved this cake. For the gluten free flour I used a mixture of 3parts white rice flour and 2parts cornstarch. Then to every cup of GF flour, use 1/2 tsp xanthum gum.

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