{Gluten-Free} Lemon Poppy Seed Mini-Cakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1¼ cup gluten-free flour blend (Cup4Cup or King Arthur's with ¼ tsp xanthan gum)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • zest of 1 medium lemon (about 1 tsp)
  • ¼ tsp salt
  • 8 oz Kerrygold butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup 2% milk
  • 1 tbsp poppy seeds
  • 1 cup confectioner's sugar
  • 2-3 tbsp fresh lemon juice
  1. Put oven rack in middle position and preheat oven to 375 degrees
  2. Spray 3 mini loaf pans or 1 regular loaf pan with cooking spray to cover bottom and sides
  3. Whisk together flour, baking powder, baking soda, zest and salt in a medium bowl
  4. Using a stand mixer with paddle attachment or a hand held mixer with a large bowl, beat butter and sugar together on medium to high speed until light and fluffy (3-4 minutes). Beat in eggs until combined and then add in vanilla.
  5. Reduce speed to low and slowly add in flour mixture. Once combined, add in milk and continue to mix until fully incorporated. Add in poppy seeds and mix until evenly distributed.
  6. Pour batter into mini-loaf pans or regular loaf pan and smooth the top with a spatula
  7. Bake in the oven until a cake tester or wooden toothpick comes out clean when entered into the center and the top is golden brown, about 25-30 minutes for mini-loaf pans, possibly longer for larger loaf pan.
  8. Cool cake in pan for 5 minutes and then invert onto a baking rack.
  9. While the cake is warm, whisk confectioners sugar and lemon juice until smooth
  10. Pour glaze over warm cake and allow to set for about 10 minutes before serving.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-lemon-poppy-seed-cakes/