Gluten-Free Lemon Poppy Seed Cake with Honey Glaze
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 (gluten free) 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.
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup, softened unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 2 tbsp poppy seeds
- 1/4 cup honey
- 1/4 cup powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan with gluten-free flour.
- Step 2: In a medium bowl, whisk together 2 cups gluten-free all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- 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.
- Step 4: Beat in 3 large eggs one at a time, then add 2 tbsp lemon zest and 1/4 cup fresh lemon juice.
- 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.
- Step 6: Pour batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Step 7: While the cake cools, whisk together 1/4 cup honey and 1/4 cup powdered sugar until smooth to make the glaze.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Lemon Poppy Seed Cake with Honey Glaze take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gluten-Free Lemon Poppy Seed Cake with Honey Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gluten-Free Lemon Poppy Seed Cake with Honey Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Lemon Poppy Seed Cake with Honey Glaze for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Lemon Poppy Seed Cake with Honey Glaze gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
