Gluten Free Lemon Poppy Seed Cake

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This I found on another web site, and I wanted to share it with the rest of you because I have heard about the deadly gluten alergies that some people have, and I just don't think that there are enough recipes for them.

Ingredients Nutrition

Directions

  1. Finely shred rind from the lemons and squeeze 1/4 cup of juice.
  2. Mix dry ingredients together with lemon rind.
  3. Beat all wet ingredients together and add to dry ingredients.
  4. Mix well.
  5. Pour into a greased and lined 8"/20cm cake tin.
  6. Bake at 350°F/180°C for at least 45 minutes to 1 hour and a skewer comes out clean.
  7. Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).
Most Helpful

I made this into muffins and...wow. I honestly thought they would have a weird texture and taste gross. They didn't rise at all, but they are nice and soft and very delicious! Very glad I gave these a go, and a great start to my first try at gluten free vegan baking. Thanks!

meghan.waterhouse April 04, 2008

Absolutely wonderful. My mom can't eat gluten and she loved this cake! Thanks for posting!

archimageiros February 23, 2007