Lemon Lavender Poppy Seed Pound Cake (Gluten-free)
This gluten-free version of classic lemon poppy seed pound cake adds a hint of lavender into the mix. With it's absolutely perfect flavor, texture, and moisture, this may just become your go-to pound cake recipe, whether you need to eat gluten-free or not!
Servings: 1 loaf
Ingredients
- zest of one lemon
- ½ tsp lavender
- ½ cup whole milk
- 1¾ cup Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ¼ tsp salt
- 1½ tsp baking powder
- 1⅔ cup sugar
- 1 tbsp poppy seeds heaping
- ½ cup sour cream
- 1 stick butter
- 3 large eggs
Instructions
- Preheat the oven to 350°. Prepare loaf pan.
- Heat milk until it is warm to touch (do not boil). Add in lemon zest and lavender. Set aside and allow to steep about 5-10 minutes.
- In a large bowl, sift together flour, salt, baking powder, sugar and poppy seeds.
- Strain lemon zest and lavender from milk.
- Melt butter and add to a separate bowl. Whisk sour cream into it. Add lemon juice, infused milk and eggs. Whisk together.
- Pour wet ingredients into dry ingredients. Mix until combined.
- Pour into prepared loaf pan. Bake at 350° for about 70 minutes or until toothpick comes out clean.
Notes
- We strongly recommend sticking with the flour we use for this recipe (Bob's Red Mill Gluten Free 1:1 Baking Flour). Heavier flour blends that contain protein-rich ingredients like chick pea flour and flax seed are not likely to produce the proper texture and flavor.
- We use full dairy products in this recipe, and have not experimented with plant-based alternatives. The butter should be fine to swap out for a non-dairy version, but we are uncertain that this recipe will work as well without using whole milk and full-fat dairy sour cream.
- Dried lavender is available at spice shops, specialty/gourmet grocery stores, or online. Make sure to only use culinary-grade lavender for any recipe that calls for it. Lavender meant for crafts or potpourri may be treated with chemicals or pesticides and is not safe to consume.