Gluten Free One-Bowl Lemon Poppy Seed Cake With Dreamy Cream Cheese Frosting
This mini sheet cake gets a moist, tender crumb from a blend of gluten-free flours, just enough sugar, and La Tourangelle Grapeseed Oil. Neutral grapeseed oil lets the delicate flavor of lemon zest shine, and it keeps the cake soft even when refrigerated.This cake comes together in minutes with a bowl and a whisk and the recipe is super versatile. Bake the batter in muffin tins for muffins or cupcakes. Double the recipe for a full sheet cake to feed a crowd (when the day comes for crowds again!) or cut it in half and bake it in a loaf pan if you’re just baking for one or two. Switch up the citrus and try this with orange or tangerine.Top with cream cheese frosting laced with lemon zest, though you can also sprinkle with a little powdered sugar, top with a lemon glaze, or serve slices with whipped cream and fresh berries.
1/4 c (150 g) sugar
- Zest of 2 large lemons (Meyer or regular)
- 2 large eggs
- 6 tablespoons La Tourangelle Grapeseed Oil
- 2 tablespoons strained fresh lemon juice
1/2 cup (115 g) sour cream, creme fraiche, or Greek yogurt
- 1/2 cup (80 g) sweet white rice flour (or GF AP flour)
- 1/2 cup (70 g) millet flour (or sorghum flour)
- 1/2 cup (55 g) GF oat flour
- 2 tablespoons (14 g) tapioca flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tablespoons poppy seeds
Citrus cream cheese frosting
Preheat oven to 350 F.
- Line an 8-inch square pan with parchment paper on all sides.
- In a large bowl, rub the lemon zest into the sugar until damp.
- Whisk in eggs to combine, then oil, sour cream, and lemon juice.
- Sift in the flours, leavening, and salt, whisk until smooth, then whisk in the poppy seeds.
- Pour into pan and bake on middle rack until a toothpick inserted in the center comes out clean, 30-35 minutes.
- Cool, frost, and enjoy!