Beautiful Low-FODMAP Lemon Poppyseed Layer Cake with Low-FODMAP Lemon Curd; Gluten-free, Dairy-free

This is a light, beautiful, tart and sweet, low-FODMAP lemon poppyseed layer cake with low-FODMAP lemon curd that is certain to delight your eyes and tummy. The low-FODMAP recipe is also gluten-free and dairy-free. Serve this at your next Sunday brunch and watch everyone swoon.

You may also love my low-FODMAP Key Lime Pie and low-FODMAP Lemon Loaf.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD

Beautiful low FODMAP Lemon Poppyseed Layer Cake with low-FODMAP Lemon Curd and low-FODMAP Vanilla Frosting; dairy free and gluten free

Although this recipe has not been tested, a single serving should be low FODMAP based on the ingredients

Prep time: 30 minutes (Plus 1-2 hours for chilling layers)

Bake time 35 min

Assembly time: 20 min

Bake 350 F

Uses 2 x 9 inch layer pans

Serves: 24

Ingredients

For low-FODMAP Lemon Poppyseed Cake:

• 2 cups sugar
• 4 large eggs
• 2 & 1/2 cups Authentic Foods GF Classical blend (check out my low-FODMAP bake off blog to see why I love this flour); can also substitute your brand of all-purpose, gluten-free low-FODMAP flour
• ½ tsp salt
• 1 TB baking powder
• 1 tsp xanthan gum (if not added to your low-FODMAP flour choice)
• 1 cup canola oil
• 1 cup lactose-free or dairy free low-FODMAP milk, such as almond (I used almond milk)
• 1 tsp vanilla
• 1 tsp lemon extract
• 1 TB lemon zest
• 3 TB poppy seeds

For Lemon Curd Filling:

• 3 egg yolks
• ¼ cup plus 2 TB sugar
• ¼ cup lemon juice from fresh lemon
• ¼ cup vegan or lactose-free margarine or butter (I used vegan margarine)
• ¼ tsp guar gum (can also use gelatin, this acts as a thickener)
• 2 tsp grated lemon zest
• ¼ tsp lemon extract

For low-FODMAP Frosting:

• Try my low-FODMAP vegan vanilla ‘butter’cream  

Garnish:

• Poppyseeds
• Lemon zest
• Low-FODMAP Lemon sugar 
• Candied lemon slices or sprinkles

Directions

Prepare low-FODMAP lemon poppyseed cake layers:

• Preheat to 350 F
• Line two 9 inch layer cake pans with parchment and cooking spray
• Beat eggs, sugar in mixing bowl on medium for 1 minute
• Add flour, salt, baking powder, xanthan gum, oil, milk, vanilla, lemon extract, lemon zest and poppy seeds
• Beat on medium for 1 minute

• Pour into pans and shake slightly to settle evenly
• Bake about 35 min (can prepare lemon curd and frosting while baking), until tester in center comes out clean
  • As ovens vary, your oven may need more/less time

• Cool for 5 mins, then invert cakes to remove after loosening sides
• Chill in freezer well wrapped for 1-2 hours or overnight

Prepare low-FODMAP lemon curd:

• Combine egg yolks, sugar and lemon juice in small pot and whisk until well blended
• Cook over medium-low until smooth and thick (curd should coat back of wooden spoon).  About 5-7 minutes
• Whisk in margarine/butter in small pieces until incorporated
• Whisk in guar gum, lemon zest and lemon extract
• Place in small bowl and cover with plastic wrap in contact with surface
• Chill in refrigerator until very cold, minimum 1 hour
• Can keep up to 3 weeks in fridge

Prepare low-FODMAP vanilla frosting, or use your favorite frosting:

Decorate low-FODMAP Lemon Poppyseed Layer Cake:

• Cut each layer into 2 layers (freezing makes this easier)

• Spread low-FODMAP lemon curd between the layers and then take each of the 2 layered cakes and put the low-FODMAP vegan vanilla buttercream in the center and over top (creates 4 layers)

• Garnish with lemon zest, low-FODMAP lemon sugar, candies, lemon slices or more poppyseeds

• Beautiful!

• It is so lemony, moist and delicious!