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poppyseed-pound-cake
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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. 
Course Dessert
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 12

Ingredients

Cake Batter:

  • 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

Sugar Mixture:

  • 1/2 cup white sugar
  • 1 tsp cinnamon

Instructions

Items Needed:

  • 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

Directions:

  • 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.