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Lemon Poppy Seed Chiffon Cake

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 slice 125g Total Servings: 12

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
440
Fat / Lipides
12 g
18%
Saturated / Saturé
2 g
10%
+ Trans / Trans
0g
Cholesterol / Cholestérol
155mg
51%
Sodium / Sodium
250mg
10%
Carbohydrate / Glucides
79g
26%
Fibre / Fibres
1g
4%
Sugars / Sucres
51g
Protein / Protéines
5g

5%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
2%
Calcium / Calcium
2%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
5%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 slice 125g Total Servings: 12

Amount Per Serving
Calories
440
Calories from Fat
108
% Daily Value *
Total Fat
12 g
18%
Saturated Fat
2 g
10%
+ Trans
0g
Cholesterol
155mg
51%
Sodium
250mg
10%
Total Carbohydrates
79g
26%
Fiber
1g
4%
Sugars
51g
Protein
5g

Vitamin A 5% • Vitamin C 0%
Calcium 2% • Iron 2%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


Prep time

30 mins
Cook time

75 mins
Total time

225 mins

Ingredients

1 cup water (245 g)

½ cup poppy seeds (80 g)

1 lemon - zested/juiced (7 g + 44 g) 

2 cups Kinnikinnick All Purpose Flour Blend (396 g)

3 tsp baking powder (9 g)

¼ tsp baking soda (1 g)

1 tsp salt (5 g)

8 large eggs - separated (448 g)

1½ cup granulated sugar (315 g)

½ tsp cream of tartar (2 g)

½ cup canola oil (102 g)
Lemon Poppy Seed Chiffon Cake covered in cream & blueberry compote on a blue & white plate

Directions

  1. Preheat oven to 350°F (176 °C).
  2. In a medium bowl soak poppy seeds in water. Add lemon zest and juice. Let sit for 2 hours.
  3. Combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder and salt. Sift ingredients twice and set aside.
  4. In two separate bowls separate eggs.
  5. Beat egg yolks until light yellow in colour (double in volume). Slowly add sugar to egg yolks beat until combined. Set aside.
  6. Beat egg whites until medium peak. Add cream of tartar and continue to beat egg whites until stiff peak. Set aside.
    Gluten-free Lemon Poppy Seed Cake covered in cream & blueberries on a blue & white plate

  7. Create a well in the middle of flour mixture. Add canola oil and soaked poppy seeds. Fold in flour mixture until combined.
  8. Fold in egg yolk mixture to flour mixture until combined.
  9. Fold in egg whites to flour mixture until combined.
  10. Pour mixture into a Bundt pan (8.5” wide/ 4.25" high) with a removable base.
  11. Bake at 350°F (176 °C) for 65 - 75 minutes or until cake is done.
  12. Invert cake to cool. 
  13. To remove from pan - carefully run a pallet knife around edge of cake to loosen from pan. Slide cake out by pushing on base of cake pan. 

Yields 1 cake 


Gluten-free Poppy Seed Chiffon Cake on a blue white plate covered in cream & blueberry compote with lemons and glass bowls

Tips & Variations

  • Pan height required is important- You can expand the height of your pan by making a ring at the top out of parchment or foil. 8½" wide/4.25" high Bundt pan with removable base/straight side.
  • For a non poppy seed version: Omit water and poppy seeds. Add lemon zest and lemon juice after oil. 
  • Serve with Blueberry Compote- Recipe available. 

 

 

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