Gluten Free Poppy Seed Pound Cake Recipes

SOLO POPPY SEED CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
• Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
• Add poppy seed filling and beat until blended.
• Beat in egg yolks one at a time, beating well after each addition.
• Add vanilla and sour cream and beat just until blended.
• In a small bowl, blend flour, baking soda and salt.
• Add flour mixture to poppy seed mixture gradually beating well after each addition.
• In a separate bowl, beat whites with electric mixer untill stiff peaks form.
• Fold whites into batter and spread in prepared pans.
• Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes.
• Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.

GLUTEN FREE POPPY SEED POUND CAKE

Steps:

• In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
• Fold in poppy seeds.
• Pour mixture into 2 greased loaf pans.
• Bake at 350 degrees for 35-40 minutes.
• Cool on wire racks.

HIGH-ALTITUDE POPPY SEED POUND CAKE WITH WHIPPED CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350°F. Line a 9-​by-​5-​inch loaf pan with parchment paper, letting it fold over the sides for easier removal.
• To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter, cane sugar, almond flavor, and vanilla extract. Mix on low until no chunks of butter remain.
• Add the eggs and milk and mix on low until combined, scraping down the sides so there are no butter chunks.
• In a separate bowl, add the cake flour and sea salt, and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until you have a smooth batter. Add the poppy seeds and mix until combined, scraping down the sides of the bowl as needed.
• Grease the loaf pan well with canola oil cooking spray. Pour the batter into the prepared pan and spread out evenly. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing.
• To make the icing: Melt the dark chocolate in a double boiler. Remove from the heat. In the bowl of a stand mixer fitted with the paddle attachment, add the ¼ cup butter, powdered sugar, melted dark chocolate, and heavy whipping cream. Mix on low until combined, and then speed up the mixer to high for 1 minute or until light and fluffy.
• Spread the icing over the top of the cake.
• Store in an airtight container or a cake dome for up to 3 days.
• Gluten-Free Variation:
• Replace the cake flour with 1 cup plus 3 tablespoons (184 g) gluten-​free flour blend and ¼ cup plus 1 tablespoon (28 g) coconut flour.