Gluten-Free Cherry Poppyseed Cake with Fresh Lime Glaze

If you come to my house, I will usually have cake. I might also make the very worst kinds of puns that only my husband could appreciate, or find a clever (read: awkward) way to insert a “You’ve Got Mail” quote into our conversation. But, as thanks for your expected appreciation of who I am, I will offer cake and, usually, a really good cup of tea.

In an attempt to make my baking more inclusive to those who are challenged with food allergies, I am diving back into this gluten-free baking game which kind of puts all of my food chemistry knowledge on the sidelines.

You know I really love you if I set aside my 3-gallon flour bin for you.

Let’s make a cake that all of our friends can enjoy and appreciate!

Oh, and don’t worry, I made us a gluten-full version too. This is one of those all-too-rare situations in this world where everyone is happy.

I’ll be honest with you, even in its very best form, I am not completely in love with gluten-free baked goods. And I will never claim that you “won’t be able to tell the difference” because, um…you totally can. But, that does not mean that we cannot create a pretty awesome, albeit different, cake here.

This particular cake evolved out of a memory of cherry limeade, which, quite frankly, I never liked. Especially the kind that came in a carton? Ugh, I hated that stuff. It did not taste like cherry or lime, but my brother LOVED it. Weird.

Anyways, I took the memory of that juice and turned it into an allergy-friendly cake that I happen to adore. Sounds like me.

In order to achieve some sort of “normal” texture profile, I used a couple of different starches and flours. The cake batter itself uses both gluten-free flour, which you can find almost anywhere these days, and almond flour, which gives some depth of texture.

I also tossed the cherries in cornstarch to prevent them from falling to the bottom of the pan. Gluten-free flour, due to the lack of gluten-structure, is much lighter and more delicate, but this step helps them stay somewhat afloat.

In addition to the plump, black cherries, this cake also features lime zest and poppy seeds.

Poppy seeds are polka-dots for baked goods and I love them for that.

After the cake has had a chance to cool, a super quick lime glaze is whisked together and you can use your very best drizzle skills to make this cake the showstopper it wants to be.

Thanks for dropping by, friends!

Sincerely,

Pedantic Foodie

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Gluten-Free Cherry Poppyseed Cake with Fresh Lime Glaze

makes one loaf cake

for the cake

• 1 cup granulated sugar

• zest of one lime

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1/2 cup almond flour

• 1 cup gluten-free flour

• 1/4 teaspoon baking powder

• 6 tablespoons sour cream

• 1/2 tablespoon poppy seeds

• 1 teaspoon vanilla extract

• 2 tablespoons cornstarch

• 1 cup black cherries, pitted and quartered

Preheat oven to 350 degrees F. Coat a loaf pan with nonstick spray, line with parchment paper, and coat with another layer of nonstick spray.

Add granulated sugar, lime zest, and unsalted butter in the work bowl of your stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is airy and well-combined; 2 minutes.

Reduce the mixer speed to low and beat in eggs, one at a time. Scrape down the sides of the bowl and mix until smooth.

In a separate bowl, whisk together almond flour, gluten-free flour, and baking powder.

Add half of the flour mixture to the mixing bowl and beat on low speed until well-combined. With the mixer still on low speed, beat in sour cream and remaining flour; until the batter is thick and smooth.

Beat in poppy seeds and vanilla extract.

In a small bowl, toss together cornstarch and cherries; until all of the cherries are evenly coated.

Using a large spatula, gently fold the cherries into the batter.

Transfer the batter to the prepared baking pan and bake for 50-60 minutes.

Allow the cake to cool completely before removing from the pan. Then, run a knife along the sides of the cake to loosen it from the pan and gently flip the cake out of the pan.

While the cake cools, prepare the glaze.

for the glaze

• 2 tablespoons fresh lime juice

• 1 cup confectioner’s sugar, sifted

• poppy seeds, for garnish

Add lime juice to a medium mixing bowl and slowly whisk in confectioner’s sugar until the glaze is smooth and thick.

Set your cooled cake on a cooling rack (this will allow the excess glaze to drip off of the cake). Then, pour the glaze over the cake and sprinkle with poppy seeds. Allow the glaze to fully set; about 30 minutes.

Enjoy!

Cook’s Note: If wrapped in plastic wrap, cake will last for up to 3 days.

Cherry Poppyseed Cake with Fresh Lime Glaze

makes one loaf cake

for the cake

• 1 cup granulated sugar

• zest of one lime

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1 1/2 cups + 2 tablespoons all-purpose flour

• 1/4 teaspoon baking powder

• 6 tablespoons sour cream

• 1/2 tablespoon poppy seeds

• 1 teaspoon vanilla extract

• 1 cup black cherries, pitted and quartered

Preheat oven to 350 degrees F. Coat a loaf pan with nonstick spray, line with parchment paper, and coat with another layer of nonstick spray.

Add granulated sugar, lime zest, and unsalted butter in the work bowl of your stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is airy and well-combined; 2 minutes.

Reduce the mixer speed to low and beat in eggs, one at a time. Scrape down the sides of the bowl and beat until smooth.

In a separate bowl, whisk together 1 1/2 cups flour and baking powder.

Add half of the flour mixture to the mixing bowl and beat on low speed, until smooth. With the mixer still on low speed, beat in sour cream and remaining flour; until the batter is thick and smooth.

Beat in poppy seeds and vanilla extract.

In a small bowl, toss together remaining 2 tablespoons flour and cherries; until all of the cherries are evenly coated.

Using a large spatula, gently fold the cherries into the batter.

Transfer the batter to the prepared baking pan and bake for 50-55 minutes.

Allow the cake to cool completely before removing from the pan. Then, run a knife along the sides of the cake to loosen it from the pan and gently flip the cake out of the pan.

While the cake cools, prepare the glaze.

for the glaze

• 2 tablespoons fresh lime juice

• 1 cup confectioner’s sugar, sifted

• poppy seeds, for garnish

Add lime juice to a medium mixing bowl and slowly whisk in confectioner’s sugar until the glaze is smooth and thick.

Set your cooled cake on a cooling rack (this will allow the excess glaze to drip off of the cake). Then, pour the glaze over the cake and sprinkle with poppy seeds. Allow the glaze to fully set; about 30 minutes.

Enjoy!

Cook’s Note: If wrapped in plastic wrap, cake will last for up to 3 days

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