Angela Garbacz, owner of Goldenrod Pastries in Lincoln, Nebraska, features recipes that adapt to gluten- and dairy-free needs in her new cookbook, Perfectly Golden. This simple, sweet cake reminds her of her time in Poland.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

15 mins
1 hr 35 mins


Ingredient Checklist


  • Preheat oven to 325°. Grease and flour a 10-inch fluted cake pan. In a large bowl, whisk together the 1 1/2 cups milk, the vegetable oil, and eggs. Add flour, granulated sugar, baking powder, and salt; whisk to combine. Stir in poppy seeds.

  • Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Remove from the oven and let cool 10 minutes in the pan before gently unmolding it onto a wire rack.

  • Place powdered sugar in a medium bowl. For thick, white glaze, whisk in 2 tablespoons milk and vanilla. Spoon over cooled cake. For a thin glaze (like the one on our cake) that seeps into crevices, increase milk to 4 tablespoons. Pour glaze over cake when glaze is still warm to the touch, then let set.


Bob's Red Mill Gluten-Free 1-to-1 Baking Flour works best in this recipe.

Nutrition Facts

598 calories; fat 20g; cholesterol 37mg; saturated fat 3g; carbohydrates 101g; mono fat 4g; poly fat 13g; insoluble fiber 1g; sugars 81g; protein 5g; vitamin a 97.7IU; vitamin c 0.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.5mg; folate 52mcg; vitamin b12 0.2mcg; sodium 259mg; potassium 105mg; calcium 150mg; iron 1.8mg.