“There’s nothing better than cake but more cake.” Harry S. Truman
A poppyseed cake that is light and airy and perfectly limey. This gluten-free lime and poppyseed cake is easy to make and is a wonderful tea-time treat, an afternoon snack or just dessert. It is buttery, moist and filled with fresh lime flavour. If you love lime like I do, you need to make this cake!
When most people think of spring baking, they think of lemon flavoured desserts. Instead try lime in the poppyseed cake. Limes are available all year round, but there is something about eating a citrus dessert that makes us think about spring. Warmer temperatures, sunshine and the promise of blooming flowers. Maybe it is just me, but lime and poppyseeds seem like such a good spring pairing. I love the combination of flavours.
This gluten-free lime and poppyseed cake is tangy, dotted with poppyseeds, is moist an fluffy and topped with a simple whipped cream.
Poppyseed Info:
Poppyseeds is the seed from the opium poppy plant. The seeds are widely used whole or ground for baked goods like pastries or bread. Poppyseeds are used in a wide variety of cuisines.
Lime poppyseed cake with a simple whipped cream frosting is so light and fluffy. Perfectly limey and perfect for spring or summer. Want the best lime flavour? I suggest using fresh lime juice and lime zest in this cake.
WHAT DO YOU NEED TO MAKE THIS CAKE?
- Softened butter
- Monkfruit sweetener
- Eggs
- Sour cream
- Zest and juice from limes
- Poppyseeds
- Gluten-free flour blend (1 to 1)
- Gluten-free baking powder
The lime and poppyseed cake starts with creaming together the butter and sweetener. You will then add in the eggs and beat well. Next is the sour cream and then finally you will add the gluten-free flour, lime zest and poppyseeds. The batter is beat well until creamy.
Pour the batter into a lined square baking pan and bake for 40 minutes. While the cake is baking you will make a lime syrup on the stove. Remove the cake from the oven and cool for about 10 minutes. Pour the syrup over the cake and then let the cake cool completely before adding the whipped cream.
DO POPPYSEEDS HAVE ANY NUTRITIONAL VALUE?
Poppyseeds are very low in cholesterol and sodium. They contain oleic acid which is a fatty aside that helps to lower LDL or bad cholesterol. Like most seeds, poppyseeds are a good source of fibre as well as a good source of B vitamins and folic acid. Poppyseeds contain a good amount of minerals like iron, copper, calcium, potassium and zinc. The seeds cane be cold pressed into poppyseed oil which is rich in Omega 6 and Omega 9 fats. These fats improve overall health and lower the risk of heart disease.
Here are more CAKE RECIPES you have to try:
- Cream Cheese Swirl Bundt Cake
- Simple Vanilla Cake
- Gluten-Free Banana Sheet Cake
- Gluten-Free Dairy-Free Sour Cream Chocolate Cake
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Gluten-Free Lime And Poppyseed Cake
Ingredients
- ½ cup softened butter
- ½ cup monkfruit sweetener
- 4 large eggs
- 1 cup sour cream
- Zest from 2 limes
- ⅓ cup poppyseeds
- 1 ½ cup gluten free flour blend
- 1 tsp gluten free baking powder
Lime Syrup
- ¼ cup fresh lime juice
- ¼ cup monkfruit
- ½ cup water
Icing
- ⅔ cup whipping cream
- 2 Tbsp icing sugar
- 1 Tbsp lime zest
Instructions
- Preheat oven to 350 degrees.
- Line a square baking pan with parchment paper.
- In a medium bowl add the butter and sweetener and beat well.
- Add the eggs and beat well. Scraping sides of bowl to incorporate all.
- Add the sour cream and mix again.
- Add the baking powder, gluten-free flour, lime zest and poppyseeds and mix on medium speed until you have a smooth batter.
- Pour into lined baking pan and bake for 40 minutes.
- In a small saucepan add the syrup ingredients and heat on medium. Cook until sugar dissolves stirring all the time. Turn heat to low and simmer for 5 minutes.
- Use a spoon to drizzle lime syrup over the cake.
- Cool cake before adding icing.
- To make the icing add the whipping cream to a bowl and beat well. Add icing sugar and lime zest and beat until thick. Spread all over the cake and enjoy!
