Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 258.4
  • Total Fat: 3.9 g
  • Cholesterol: 26.5 mg
  • Sodium: 7.6 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 25.9 g
  • Protein: 2.7 g

View full nutritional breakdown of Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free) calories by ingredient



Number of Servings: 16

Ingredients

    3/4 cups rice milk
    1/4 cup lemon juice
    zest of one lemon
    2 cups granulated sugar
    2 large eggs
    3 Tbsp canola oil
    2 cups brown rice folour
    2/3 cup potato starch
    1/3 cup tapioca flour
    3/4 tsp xanthan gum
    4 tsp baking powder
    1/2 tsp salt
    1/4 cup poppy seeds
    Lemon Glaze:
    1 cup confectioners sugar
    2-3 Tbsp lemon juice

Directions

Grease bundt pan and preheat oven to 350.
Combine rice milk lemon juice and zest - set aside.
Cream sugar and egg until fluffy. Add canola oil and mix.
In a separate bowl combine flours, xanthan gum, baking powder and salt.
Add dry ingredients to the wet alternating with with milk mixture mixing until smooth. Fold in poppy seeds.
Pour batter in bundt pan and bake for 50 min. or until a lilght golden brown and edges are pulling away from the pan. Remove and let cool 5 minutes then invert on a cooling rack to finish cooling to room temperature before glazing. Do not refridgerate, let rest overnight to meld flavours.

Number of Servings: 16

Recipe submitted by SparkPeople user THE_WELL_WITHIN.