Gluten-Free Lemon Poppy Seed Cake with Honey Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist, zesty lemon cake enhanced with crunchy poppy seeds and finished with a sweet honey glaze, perfect for a light dessert. This American-inspired gluten-free recipe, ready in about 55 minutes, layers gluten-free all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 10 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan with gluten-free flour.
  2. Step 2: In a medium bowl, whisk together 2 cups gluten-free all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
  3. Step 3: In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Step 4: Beat in 3 large eggs one at a time, then add 2 tbsp lemon zest and 1/4 cup fresh lemon juice.
  5. Step 5: Alternate adding the dry flour mixture and 1/2 cup milk to the wet ingredients, starting and ending with the dry mix. Stir in 2 tbsp poppy seeds until evenly distributed.
  6. Step 6: Pour batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  7. Step 7: While the cake cools, whisk together 1/4 cup honey and 1/4 cup powdered sugar until smooth to make the glaze.
  8. Step 8: When the cake is warm but not hot, drizzle the honey glaze evenly over the top and let it soak in before slicing.

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