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Gluten Free Lemon Poppy Seed Cake

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“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:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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).

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