Gluten free lemon & poppyseed cake
It took me a while to get the ultimate gluten free lemon & poppyseed cake. On the first try all the poppy seeds went down to bottom (how did that happen??) and the rest of the cake remained neutral. The time after the cake went abnormally dry and this time.. the cake is just perfect. It’s fluffy, not dry at all and even better in combination with the cream cheese as a topping. Perfect for the Easter table or another festive day.
What do you need for a cake (10-12 helpings)?
- 270 grams of butter on room temperature
- 190 grams of sugar
- 3 eggs
- 150 grams of fromage blanc
- 300 grams of gluten free flour
- 3 tablespoons of baking powder
- a pinch of salt
- 2 lemons
- 5 tablespoons of poppy seeds
- 200 grams of cream cheese
- 1 lemon
- 3 tablespoons of powder sugar
How do you make this gluten free lemon & poppyseed cake?
Preheat the oven to 180 degrees C. and take a cake mold with a length of 30 centimeters, great the mold.
Mix the butter and sugar together until there is a creamy consistency. Open the eggs one by one and mix through the batter. Add the fromage blanc and mix again. Weigh the gluten free flour and add bit for bit, also add the baking powder and the salt.
Grate the lemons and squeeze the juice, add the zest and juice of both lemons and add them together with the poppy seeds, keep mixing until everything is divided evenly in the batter. Probably the batter will feel a bit more firm than the usual cake batter.
Divide the batter over the cake mold and bake for about 50 minutes in the oven. Then take out the gluten free lemon poppyseed cake and let it cool.
In the meanwhile, start making your topping by whisking the cream cheese. Again grate a lemon and squeeze it, only add the juice to the cream cheese together with the powder sugar, keep whisking until creamy. When the cake has completely cooled down, spread the topping on top of the cake, finalize with the zest of the lemon for a beautiful effect.
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