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Gluten Free Lemon Poppyseed Cake
Gluten Free Lemon Poppyseed Cake
Ingredients
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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 350F/180C for at least
45 minutes and skewer comes out clean
(mine usually takes just under 1
hour).
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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