Lemon Poppy Seed Cake for two

Cute little bundt cakes that would be an awesome ending to dinner or a fun tea with your best friend. Make extras and freeze some for later.

Lemon Poppy Seed Cake


¼ cup sorghum flour
4 Tbsp. tapioca flour
½ tsp. xanthan gum
1 tsp. baking powder (I like Rumford’s aluminum free)
¼ tsp. baking soda
1/8 tsp. salt
2 Tbsp. poppy seeds
1 large egg white
¼ cup granulated sugar
1 tsp. grated lemon zest
1 large egg yolk
¼ cup sour cream or plain greek yogurt
1 Tbsp. oil
1 Tbsp. lemon juice

Lemon glaze (recipe follows)


Preheat the oven to 325 degrees. Lightly grease two 4” mini bundt pans and set aside.

In a medium bowl, whisk together the flours, xanthan gum, baking powder, baking soda, salt and poppy seeds. Set aside.

In a small bowl, beat the egg white with an electric hand held mixer or immersion blender until stiff peaks form. Be careful not to over beat. Stiff peaks are when you pull the beater straight up out of the egg whites and the little peak that forms at the end of the beater stays up straight and does not fall over.

Here’s a video from Martha Stewart’s Kitchen Conundrums. Now you can use an electric mixer or a hand whisk and get the same results. Pretty sweet.

Set aside.

In a large bowl add the following: ¼ cup sugar, lemon zest, egg yolk, sour cream, oil and lemon juice. Beat with a hand held mixer or immersion blender until combined. Beat in the dry ingredients slowly so you don’t get a flour snow storm. Gently fold in the beaten egg whites.

Pour the batter evenly into the 2 pans, spreading the batter evenly over the top.

Bake for 20 to 23 minutes or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cakes cool for 5 minutes. Then remove from pan to a wire rack to cool completely.

Make the lemon citrus glaze and pour over the top of the cakes. Then serve.

You can freeze these for up to 6 months, without the glaze. I let mine cool completely and place in the freezer for 10 minutes to firm up. Then I cover with “press n seal” wrap and then place in a freezer zip type bag to freeze. Make sure to label the bag so you know when you put it in there!

You can double this recipe and make 4 cakes at once. Then you can wrap and freeze two for later without a lot of extra effort.

These cakes are really good with diced strawberries sprinkled on top.

Lemon Glaze


½ cup powdered sugar
1 Tbsp. lemon juice


Place the powdered sugar in a small bowl. Slowly stir in the lemon juice until it becomes a pour-able glaze.

You may not need all the juice. If it seems too tart for you, add a little more powdered sugar.

Makes 2 awesome cakes!



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Adapted from “The Gluten Free Baking Book”

You can buy it on Amazon: Grab the link: GF Baking Book

This immersion blender is one of the handiest gadgets I have. You can whip the egg whites in this recipe or use it to blend soup in the pot without getting out a blender and the hassle that is. You can make a smooth sauce right in the pan and whip cream smooth and fluffy. I just love mine! Click on the link to check it out!!

For some nice Mini Bundt Pans try out these from Wilton. The ones I’ve linked here worked perfectly and make a 4″  mini bundt cakes. They are made of all steel nonstick construction that provides easy release from pan and easy cleanup!! These mini bundt pans are perfect for any kind of bundt cake!! Click on the link to check them out!!!

To mix all the ingredients for this recipe I used my Pyrex mixing bowls. The ones I have linked here come in three different sizes for all different applications. They are non reactive bowls which are microwave, dishwasher, and freezer safe. Perfect for all your mixing needs!! Click on the link and it will pop you over to where you can get some for your kitchen!!

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