Gluten Free Lemon Poppyseed Discard Cake
This not too sweet, toothsome snack cake will soon be a favorite during your coffee or tea time.
“When life gives you lemons, make lemon cake.”
-Karen M McManus
I’m not going to lie, trying to perfect this recipe was almost the end of me. I know that sounds dramatic, but it was dramatic at times! I’ve made so many, slightly different, variations of this cake that my oldest daughter gets annoyed when she smells another one baking. . .just one way it got dramatic. Mainly the drama came from me, pulling my hair out trying to figure out the puzzle. Do you want to know the solution? It was merely reducing the baking soda from 1/4 of a teaspoon down to an 1/8 of a teaspoon. That’s right, it was 1/8th of a teaspoon that put me into a tailspin for the last couple of weeks. I digress. . .
This Lemon Poppyseed cake is truly a discard cake and not a “sourdough” recipe. This means you get to use up some of your discard, but don’t have to sit and let the mixture ferment. The recipe comes together quickly and would be a lovely addition to a brunch or tea time/coffee date and would totally qualify as a “snacking cake.” It is not a lighter than air cake, but has a delightful density to it. A friend of mine said “it is like the consistency or a coffee cake”, and she is spot on!
Easy to throw together at the last minute and with minimal ingredients, you need little planning to bake this cake. If you have a well stocked gluten free pantry, you probably won’t even have to run to the store for your ingredients. I can’t wait to hear how you all like this easy peasy, any occasion cake!
