Gluten Free Lemon Poppy Seed Cake

READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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