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Lemon Poppy Cake

by Donna Washburn, PHEc and Heather Butt, PHEc

Lemon Poppy Cake

 

Lemon Poppy Cake

Makes 4 servings

Serve this cake with fresh strawberries for a pleasant treat in early summer!

Tips:

We like to use the whisk attachment that comes with our handheld mixer to beat the egg white, as it makes quick work of the task.

Let cakes cool completely, then wrap tightly and freeze for up to 6 weeks.

This recipe can be doubled — just use 4 pans and bake them all at the same time.

 

·       Preheat oven to 325°F (160°C)

·       Two 4-inch (10 cm) mini Bundt or kugelhopf pans, lightly greased

14 cup            sorghum flour            60 mL

2 tbsp            whole bean flour            30 mL

2 tbsp            tapioca starch            30 mL

12 tsp            xanthan gum            2 mL

1 tsp            GF baking powder            5 mL

14 tsp            baking soda            1 mL

18 tsp            salt            0.5 mL

2 tbsp            poppy seeds            30 mL

1            large egg white, at room temperature            1

14 cup            granulated sugar            60 mL

1 tsp            grated lemon zest            5 mL

1            large egg yolk            1

14 cup            GF sour cream or plain yogurt            60 mL

1 tbsp            vegetable oil            15 mL

1 tbsp            freshly squeezed lemon juice            15 mL

14 cup            Citrus Drizzle (optional)            60 mL

1.           In a bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, xanthan gum, baking powder, baking soda, salt and poppy seeds. Mix well and set aside.

2.           In a small bowl, using a handheld electric mixer, beat egg white until stiff peaks form.

3.           In a medium bowl, using a handheld electric mixer, beat sugar, lemon zest, egg yolk, sour cream, oil and lemon juice. Add dry ingredients and mix just until combined. Fold in beaten egg white.

4.           Spoon batter into prepared pans, dividing evenly. Using a moistened rubber spatula, spread to edges and smooth tops.

5.           Bake in preheated oven for 20 to 23 minutes or until a tester inserted in the center of a cake comes out clean. Let cool in pans on a rack for 5 minutes. Remove from pans and let cool completely on rack. Drizzle with Citrus Drizzle, if desired.