Spring has definitely arrived now! Sunshine, flip flops, fresh air and picnics!!!
I get a little ridiculously excited when this time of year rolls around. My family loves getting outside and with that, comes meeting up with friends for picnics! If you ask me what I want to bring, it will almost always be dessert and well, pound cakes are so perfect for travel.
This recipe for Gluten Free Lemon Poppy Seed Pound Cake is repeatedly asked for in my house. The cake has a tender crumb on the inside with a sugary crunchy crust on the outside and is bursting with fresh lemon. I love serving it with berries and cream to make a fancier treat.
What's your favorite Spring time treat for picnics or group gatherings?
Gluten Free Lemon Poppy Seed Pound Cake
makes 1 loaf pan
- 1 cup Sugar
- 1/2 cup Butter
- 2 eggs
- 2 cups Gluten Free 1 to 1 Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 2 TBSP Fresh Squeezed Lemon Juice
- 1 TBSP Fresh Lemon Zest
- 1 cup Milk
- 2 tsp Poppy Seeds
Preheat the oven to 350. Spray oil into a 9" x 5" x 2 1/2" loaf pan.
In a mixing bowl, blend the sugar and butter until mixed well and fluffy. Combine the flour, baking powder and salt together in a bowl. Add the eggs to the butter mixture and mix well. Next, add the lemon juice and zest to the wet mixture and mix until well combined. Alternating between the flour mixture and milk, starting with the dry ingredients, add these to the sugar mixture and blend just until mixed together. Now, stir the poppy seeds into the batter. Pour the batter into the prepared pan and bake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool 5 minutes in pan and then remove.
