“Our Lemon Poppy Seed Cake is an old favorite from our early cafe days. We served it in big squares, topped with a dusting of powdered sugar. This cake is also perfect made in a bundt pan. You can serve it for brunch or dessert. Either way, the citrusy tang of the lemon and the delicate crunch of the poppy seeds go wonderfully together.” -Pat
You can find this recipe in Kimberton Whole Foods Cookbook: A Family History with Recipes, available in all Kimberton Whole Foods stores.
Serves 12 to 16
What You’ll Need
- 1 cup milk or almond milk
- ½ cup poppy seeds
- 1 teaspoon vanilla extract
- Grated zest of one lemon
- 1 cup (2 sticks) butter, melted and cooled
- 1 cup raw sugar
- 3 large eggs
- 2 ⅓ cups gluten-free flour (we suggest Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
- 2 teaspoons baking powder
- ½ teaspoon Himalayan pink salt
Preheat oven to 350 F. Grease a standard Bundt pan or 2 medium loaf pans with butter.
In a small saucepan, heat the milk until it nearly boils. Stir in poppy seeds, vanilla and lemon zest. Set aside to cool.
Beat together butter and sugar. Add eggs, 1 at a time and mix well to combine.
In a separate bowl, add flour, baking powder and salt and stir to combine. Add dry ingredients to the butter mixture alternately with the milk mixture and stir to combine. Pour batter into the large Bundt pan or 2 medium loaf pans.
Bake for 45 minutes or until toothpick comes out clean. Cool for about 10 minutes, then turn out onto a cake plate. Dust the top with powdered sugar for a fancy finish.