Pillowy, moist, tender, and effortless to make in under an hour! Top this one-bowl GF lemon poppy seed cake with my less-sweet cream cheese frosting for a bright and balanced dessert.
Prep Time: 10 minutesminutes
Cook Time: 35 minutesminutes
Total: 45 minutesminutes
Servings: 9servings
Ingredients
Wet Ingredients
¾cup(150 g) organic granulated sugar*
zest of 2 large lemons (Meyer or regular)
2large eggs
6tablespoonsneutral oil(grape seed, sunflower, or mild olive oil)
2tablespoonsstrained fresh lemon juice
½cup(115 g) sour cream, crème fraiche, or Greek yogurt*
Position a rack in the center of the oven and preheat to 350ºF.
Line an 8-inch square pan with parchment paper on all sides.
In a large, deep bowl, rub the lemon zest into the sugar until the sugar feels damp.
Whisk in the eggs to combine, then whisk in the oil, sour cream, and lemon juice until smooth.
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.
Whisk until combined, then whisk in the poppy seeds.
Pour the batter into the prepared pan and spread smooth.
Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, 30-35 minutes.
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.
Spread the cake with the frosting, decorate the top with poppy seeds, lemon zest, or lemon slices, and serve!
Notes
*Substitutions (sub by weight for best results):
Sugar: sub maple sugar or (for a darker cake) coconut sugar
Sour cream: sub rich coconut yogurt such as Culina or Cocojune, or plant-based sour cream (for dairy-free)
Sweet rice flour: sub GF AP blend (such as Bob's 1 to 1)