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Gluten-free lemon poppy seed cake topped with zesty icing and poppy seeds

Gluten Free Lemon Poppy Seed Cake

A bright and tender gluten free lemon poppy seed cake that features a silky lemon blackberry buttercream, ideal for brunch or any special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups gluten free all-purpose flour Use a reliable blend with a binder or add xanthan gum.
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Use high-quality butter for the best flavor.
  • 1 cup granulated sugar
  • 3 large eggs Bring to room temperature for better incorporation.
  • 1/4 cup lemon juice Freshly squeezed for best flavor.
  • 1 tablespoon lemon zest Use fresh zest for maximum aroma.
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Preferably cultured for best results.
Garnish
  • Fresh blackberries For garnish.
  • Lemon blackberry buttercream For frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Grease and lightly flour a cake pan.
Dry Mixture
  1. In a medium bowl, whisk together the gluten free flour, poppy seeds, baking powder, baking soda, and salt.
Butter and Sugar
  1. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add Eggs
  1. Add the eggs one at a time, mixing thoroughly after each addition.
Flavor Addition
  1. Stir in the lemon juice, lemon zest, and vanilla extract.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
Batter Transfer
  1. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25–30 minutes or until a toothpick comes out clean.
Cooling
  1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Frosting
  1. Frost with lemon blackberry buttercream and garnish with fresh blackberries.

Notes

Room temperature butter and eggs incorporate better; avoid overmixing to prevent a dense texture. Store in an airtight container for up to 4 days.