A Gluten Free Poppyseed Pound Cake recipe that’s perfect for the holidays or just when you get a sweet tooth. It’s a simple flavor that can stand on it own or can be eaten with a little ice cream. Keep it for you family or give it as a baked good gift!
The holidays are wrapped up in food. Starting with the turkey at Thanksgiving, on through toasting with champagne at New Years. For me, food is part of the celebration and contains strong memories. Around Christmas, I start craving this family recipe that my mom always used to make. Except when I started eating gluten free, I thought I’d never be able to have it again. Thankfully, I’ve recreated this gluten free poppyseed pound cake, and it tastes just like the version I remember.
The flavors of the pound cake are simple, but delicious. There are a number of steps, but don’t let that scare you off. It is straight-forward and worth the effort.
Start by putting the poppyseeds into the buttermilk and add the vanilla. This is best done in a measuring cup (one less dish to clean). Then separate the egg whites and yolks
Next, whip the egg yolks until they’re stiff. It will look something like the following photo.
Then comes mixing all the ingredients together. I do this in separate bowls, then put everything into my stand mixer.
After the initial batter is mixed together, you need to fold in the egg whites. This is basically just very gently mixing them in, so they don’t lose some of their fluff. You’ll want to mix the whites in until they’re well blended.
Up next is the layering, and this can be a bit tricky. The batter is sticky, so you kind of have to prod it with your spatula to spread it out. I’ve found it best to use short strokes to push it around a bit. Then you’ll spoon the sugar mixture in an even layer over the first layer of batter, put down another layer, then spoon the sugar mixture again, and finally spread the last layer of batter.
Pop it in the oven and bake it between 50 and 60 minutes, until the top is brown and a toothpick comes out clean. Let it cool a bit on a wire rack before slicing into it, but don’t wait too long! There’s nothing better than warm pound cake.
My kids agree, as they were underfoot the entire time I was baking this cake. They couldn’t wait to get their hands on a slice.
If you try this Gluten Free Poppyseed Pound Cake recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
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Recipe for Gluten Free Poppyseed Pound Cake
Gluten Free Poppyseed Pound Cake
The flavors of this gluten free poppyseed pound cake are simple, but delicious. It's a great ending to a meal, or enjoyed in the afternoon with a cup of tea.
- 1/4 cup poppyseed
- 1 cup buttermilk
- 1 tsp vanilla
- 4 eggs
- 1.5 cup white sugar
- 1 stick butter
- 2.5 cup gluten free flour (I used Bob’s Red Mill 1 for 1 GF Flour)
- 1 tsp baking soda
- Oil or other fat to grease pan
- 1/2 cup white sugar
- 1 tsp cinnamon
- Measuring cups and spoons
- Two large bowls (a stand mixer can replace one large bowl)
- One medium bowl
- One small dish
- A hand mixer
- One spatula
- One angel food cake pan (a bundt cake pan will also work)
- One small bowl
- One spoon
Preheat the oven to 350 degrees F
Soak the poppyseed in the buttermilk, adding the vanilla and string the mixture together.
Combine the half cup sugar and 1 tsp cinnamon for the sugar mixture into a small bowl. Set aside.
Separate the egg whites from the yolks, putting the whites into a large bowl and the yolks into a small dish. Beat the whites with a mixer until very stiff and set aside.
Cream together 1.5 cups sugar and the butter in a large bowl or stand mixer. Once combined, add the egg yolks and mix everything together.
Combine the flour and the baking soda in a medium bowl (sifting together is best, but mixing with a wooden spoon will work as well).
Alternately add the flour mixture and buttermilk mixture to the butter mixture and stir until combined.
Fold in the egg whites to the batter with a spatula, until whites are well combined.
Coat the angel food cake pan with oil, butter, or other fat on the inside to prevent sticking.
Scoop a third of the batter into the pan with a spoon or spatula, spreading in an even layer to cover the bottom of the pan.
Spoon half of the sugar mixture into the pan on top of the batter in an even layer.
Scoop another third of the batter evenly on top of the sugar mixture.
Top the batter with the remaining sugar mixture, in an even layer.
Place the remaining batter evenly on top of the sugar mixture.
Place the pan in the oven and bake for 50-60 minutes, until cake is browned on top and a toothpick inserted into the cake comes out dry.