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."
 
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photo by bearhouse5 photo by bearhouse5
photo by bearhouse5
photo by bearhouse5 photo by bearhouse5
Ready In:
1hr 10mins
Ingredients:
16
Serves:
6
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ingredients

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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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Reviews

  1. 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!
     
  2. Absolutely wonderful. My mom can't eat gluten and she loved this cake! Thanks for posting!
     
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