Citrus Poppy Seed Cake

Orange Poppy Seed Cake {Beard and Bonnet} #glutenfree

Easter is only a few short weeks away and I have been looking for the perfect dessert to serve my family after our annual egg hunt. The other day when I posted the recipe for Banana Date Bread, I introduced you to one of my favorite vegetarian cookbooks, Quick Vegetarian Pleasures by Jeanne Lemlin. This book really came out of hiding at the perfect time because I found the recipe for this cake in it as well. I had to make some tweaks to make the gluten-free version work for me the way that I wanted to, but when it was all said and done this cake was light and fluffy on the inside with a crisp exterior, and a subtle sweetness that can’t be beat….did I mention that it was addictively delicious? What types of g-free desserts do you serve for Easter?

Orange Poppy Seed Cake {Beard and Bonnet} #glutenfree

Citrus Poppy Seed Cake
Adapted from Quick Vegetarian Pleasures
Serves 12-16
3 cups Better Batter G-Free All Purpose Flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 Tbsp. poppy seeds
1 cup salted butter, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups sour cream
1 Tbsp. G-free pure orange extract or 1 1/2 Tbsp. orange zest & 1 Tbsp. juice

Orange Glaze
1 cup confectioners’ sugar
2 Tbsp. warm water
grated zest of one large orange

Preheat the oven to 350 F. Butter and flour a bundt pan and set aside.

In a medium sized bowl , combine the flour, baking powder, baking soda, salt, and poppy seeds.

In the bowl of a stand mixer, cream together the butter and the sugar until light and fluffy. Beat in the eggs until mixed, then add the sour cream and orange extract, or juice and zest if using, and beat until thoroughly combined.

Beat the flour mixture into the liquid mixture until combined, scraping down the sides of the bowl as necessary. *At this point the batter will be extremely thick, don’t worry it will all work out! Scrape the batter into the prepared pan being sure to distribute evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes on a wire rack before carefully removing the cake from the pan. Then allow the cake to cool completely before adding the glaze.

For the glaze: Combine all of the ingredients in a small bowl and stir to combine. If your mixture is still too dry to drizzle from the end of your spoon add more water a teaspoon at a time until the glaze slips easily off the end of your spoon. Drizzle the glaze over the top of your cake, use as little or as much as you like. Allow the glaze to harden for 15-20 minutes before serving.

This cake stores really well, simply cover tightly with plastic wrap before applying the glaze and it will keep in the refrigerator for 3-4 days. Be sure to bring the cake to room temperature before glazing and serving. If you glaze the cake immediately after it has cooled, tent the cake with plastic wrap by placing a few toothpicks around the outside edges of the cake. The toothpicks will help to keep the plastic wrap from peeling off your glaze while you are storing the cake. It will stay fresh wrapped this way on the counter for up to 4 days.

We are happy to have shared this recipe at the Gluten-Free Friday’s link up party hosted by Vegetarian Mamma! Hop on over to find more great gf recipes.

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2 Comments

  1. Cindy (Vegetarian Mamma) March 27, 2013 at 10:03 pm

    Wowza! Love this! Its on my favorites list for this week! Thanks for sharing at Gluten Free Fridays!

    Reply
    1. Meg March 28, 2013 at 9:21 am

      Yay! I am so glad that you like it:)

      Reply

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