Gluten Free Lemon Poppy Seed Bundt Cake

I love cake, and I think I’ve stressed this before.  But it’s true, I do!  My friend and I were recently discussing this very topic, because she does too.  I realized what the fascination is all about.  I know, this sounds weird, and I’m sure it is, especially to those that aren’t big into cake, but I realized that there is just something so wonderful about the texture of cake and the feeling it gives you when you’re swallowing it.  As a child, I couldn’t eat cooked spinach because of it’s texture, so it’s no surprise, that food texture could be so good or so bad!

I had been wanting to make lemon poppy bundt cake for sometime now, and last weekend we went to a family party, and there were these little mini lemon cakes – to die!  I had at least 2 or 3.  There’s just something about lemon + cake = LOVE!  So, I thought that it was time to give this one a go.

Here it is!  I adapted this recipe and used gluten free flour, but the recipe calls for regular flour and I’m sure it’s just as good.  

Gluten Free Lemon Poppy Seed Bundt Cake
Serves 8
Lemony, moist, and delicious gluten free cake.
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Prep Time
30 min
Cook Time
20 min
Total Time
40 min
Prep Time
30 min
Cook Time
20 min
Total Time
40 min
792 calories
111 g
78 g
36 g
9 g
5 g
235 g
495 g
74 g
0 g
30 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 792
Calories from Fat 316
% Daily Value *
Total Fat 36g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 21g
Cholesterol 78mg
Sodium 495mg
Total Carbohydrates 111g
Dietary Fiber 2g
Sugars 74g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  2. 3 c Bob's Red Mill All Purpose Baking Flour
  3. 2 tsp Bob's Red Mill Xanthum Gum
  4. 2 1/4 c sugar
  5. 1 1/2 tsp salt
  6. 1 1/2 tsp baking powder
  7. 2 tsp poppy seeds
  9. 3 eggs
  10. 1 1/8 c canola oil (you can use vegetable, but I used Canola)
  11. 1 1/2 c milk
  12. 2 tsp almond extract
  13. 2 tsp butter extract/flavoring (use soft or melted butter or omit)
  14. GLAZE (add extra lemon and extra sugar)
  15. 1/4 c lemon juice, fresh
  16. 3/4 c powdered sugar
  17. 1 tsp butter extract/flavoring (melted butter)
  18. 1 tsp almond extract
  19. 1 tsp vanilla extract
  20. 1/2 tsp lemon extract
  22. Reserve some of the original glaze and then add more powdered sugar to get a thick frosting like affect. Add some warm water to if necessary, but only a small amount at a time to get the desired consistency. Drizzle over cooled cakes.
  1. 1. Preheat oven to 350 degrees.
  2. 2. WET INGREDIENTS: Beat eggs, milk, oil, almond extract, butter extract/flavoring in one bowl.
  3. 3. DRY INGREDIENTS: Sift flour and add all other dry ingredients into a bowl: sugar, salt, baking powder, poppy seed and mix together.
  4. 4. Add the ingredients together in increments of thirds - stopping to mix in between each.
  5. 5. Thoroughly grease and flour your bundt pan. To make the pouring process easier for the small pans, I use a large 2 cup measuring cup. Just pour in their and and then pour in the bundt pan. Bang the pan on the counter to remove bubbles and then put in the oven. Bake for 20 minutes.
  6. 6. While your cakes are cooking, mix the glaze.
  7. 7. After removing the cakes from the oven, immediately turn over on cooling rack. Then poke holes in the tops of each (while cakes are hot) with a skewer.
  8. 8. Pour the glaze over the cakes, making sure that you go over the holes. The goal is the have the cakes soak up the flavor. This saturates the cakes and makes them very moist!!! (YUM)
  9. 9. Once the cakes have cooled, add the extra glaze to the top.
  1. Enjoy!
Adapted from Just A Pinch - Lemon Poppy Seed Cake - By Britney Clapp





If you’re a cake lover like me, and you like lemon, this one’s for you!  It’s super moist and delicious!  Please let me know how your’s turns out!










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7 Responses to “Gluten Free Lemon Poppy Seed Bundt Cake”

  1. Felice says:

    This sounds amazing! Quick question. I have never used gluten-free flour; are all the baking times and degrees the same between gluten-free and regular flour? I’m kind of excited to make these!

    • Christine Christine says:

      Hi, Felice! Thank you. They turned out better than I imagined. With G Free stuff, since I’m usually altering the recipes, I always under cook things first. With these, the original recipe was for a large bundt cake and the directions were to cook for 1 hour. Since I used mini bundts, I just estimated a little less than half the suggested time, and then checked it with a toothpick to make sure it was fully cooked. I also made a batch of muffins with the same batter, and I only put them in for 15 minutes, but turned out that they were under cooked, so I put them back in for an additional 5 minutes. They were then just right. It’s a process with gluten free but for the most part, I always under cook things and then add more time if needed. Every oven is different. And then check in on as the time goes too to see how it’s cooking. Everything continues to cook a bit when you take it out anyway. So better to be safe than sorry. The directions seem a little time consuming, but it went fast and every bundt popped right out, perfectly done! I also used spray baking oil with flour in it, but if you’re gluten intolerant, then you shouldn’t use that since the flour is probably not g free. Good luck and let me know how they turn out! Thanks for checking it out.

    • Christine Christine says:

      Hi, Felice. Dawn told me about this product that she uses to spray her bundt pans with. So, there are no preservatives, or flour, just oil. Check it out. Misto Brushed Aluminum Olive Oil Sprayer.

  2. These look adorable! I bet they taste just as delicious! I love that they are gluten-free…I personally thank you for that!! Thank you for linking at The Inspiration Gallery…it was fabulous having you!

  3. Marie says:

    I love you XOXOXO



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