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Lemon Poppyseed Butter Cake




Source of Recipe


Debi's cake recipes


Recipe Introduction


Preheat at 350. includes a glaze for the cake





List of Ingredients




1c. gf/cf margarine
1 3/4c. sugar
4 eggs, separated
1 T lemon peel
1 tsp. lemon extract
1 tsp. vanilla extract
1c. milk substitute mixed with 1 T lemon juice
2 3/4c. gf flour blend ( I combined the bean blend, sorghum blend,
and rice blend)
1 T. guar or xanthum gum
2 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4c. poppyseeds

Recipe




Cream margarine for 3min. Add sugar and beat well. Add egg yolks and
beat. Beat in lemon peel and extracts. Combine dry ingredients and
add alternately with the milk sub. Stir in poppyseeds. Beat egg
whites to soft peaks, adding a pinch of salt when foamy. Fold in.
Pour into a greased and floured bundt pan. Bake 350* for about 45
min. or until tests done. Turn out onto serving plate. Dust with
powdered sugar. (or, what I did was mix powdered sugar, lemon extract
and water to make a glaze).