This recipe was just slightly adapted from glutenfreegirl.com one of my favorite sources for great gluten free foods!
Gluten Free Lemon Poppy Seed Cake
3 tablespoons heavy cream
3 large eggs
2 teaspoons vanilla extract
1 ½ cups flour mix
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1 tablespoon lemon zest
3 tablespoons poppy seeds
13 tablespoons softened butter.
Preheating and preparing. Preheat the oven to 350 degrees while mixing the batter. Butter the bottom of your cake pan and put down parchment paper to keep the bottom of the cake from sticking.
Mixing the liquids. Whisk the cream, eggs, and vanilla together, briskly. Set aside.
Blending the dry ingredients. Put all the dry ingredients into a Kitchen-Aid (or a bowl waiting for a hand mixer), including the lemon zest and poppy seeds. Make sure you blend them well.
Making the batter. Add the softened butter and half the cream-egg mixture to the dry ingredients. Let them blend together well for at least one minute. Scrape down the sides of the bowl with a rubber spatula. Add one-half of the remaining mixture and blend. Scrape. Add the rest of the cream-egg mixture. Turn off the Kitchen-Aid.
Baking the cake. Slowly pour the cake batter into the cake pan. Smooth the top with the rubber spatula. Slide the cake pan into the oven. Bake for 45 – 55 minutes, depending on your oven. You’ll know the cake is done when a toothpick (or butter knife) comes out clean.
If you are feeling fancy you can make a glaze out of powdered sugar.
The juice from half a lemon (I used the leftover lemon that I used for zest in my cake)
1 cup powdered sugar
½ teaspoon lemon zest
In a small saucepan mix all the ingredients together on low heat until it begins to simmer. Pour over cake and if you have the patients let it set up.