Gluten Free Lemon Poppy Seed Cake

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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  lemons
• 1  cup  brown rice flour, plus
• 2⁄3 cup potato flour
• 2⁄3 cup  almond meal
• 1  cup sugar
• 1⁄4 cup poppy seed
• 3  teaspoons baking powder
• 1  teaspoon bicarbonate of soda
• 1  teaspoon xanthan gum
• 3  teaspoons vegan egg replacer powder, whipped, with
• 1⁄4 cup water
• 1⁄2 cup silken tofu
• 1⁄2 cup soymilk
• 1⁄3 cup  oil
• 4  teaspoons tahini
• 2  teaspoons vanilla extract

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).