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

4 5

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!

5 5

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