Gluten-free Lemon Poppy Seed Bundt Cake
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Fit Mitten Kitchen · by Ashley★ 4.0 (8)

Gluten-free Lemon Poppy Seed Bundt Cake

NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 10%
CARBS 63G61% OF CAL
2G FIBER0G ADDED0G INTRINSIC30G OTHER31G TOTAL SUGAR
FAT 17G36% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lemon-flavored bundt cake made with gluten-free flour and featuring poppy seeds. Bright and zesty with a tender crumb, it's perfect for gatherings and potlucks.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3 cups Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup poppy seeds
  • 1 cup non-dairy milk (I used cashew)
  • 2 TBS freshly squeezed lemon juice or apple cider vinegar
  • 1/4 cup unsalted butter* (softened)
  • 1/2 cup oil (sunflower, avocado or melted/cooled coconut)
  • 1 1/2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1/2 tsp lemon extract (optional)
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons)
  • zest of 3 large lemons (about 1/4 cup)
  • 3/4 cup powdered sugar
  • 1 TBS lemon juice
PREP
10M
SODIUM
312MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.