Ingredients

• Gluten-free all-purpose flour - 1 and ½ cups
• Poppy seeds - 2 tablespoons
• Baking powder - 1 teaspoon
• Salt - ¼ teaspoon
• Unsalted butter, softened - ½ cup
• Granulated sugar - 1 cup
• Eggs - 3 large
• Vanilla extract - 1 teaspoon
• Lemon zest - 2 tablespoons
• Lemon juice - ¼ cup
• Milk - ½ cup
• Powdered sugar - 1 cup
• Lemon juice (for glaze) - 2 tablespoons

Instructions

1. 1.

   Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. 2.

   In a medium bowl, whisk together the gluten-free flour, poppy seeds, baking powder, and salt.

3. 3.

   In a large bowl, cream the butter and sugar together until light and fluffy.

4. 4.

   Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.

5. 5.

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6. 6.

   Pour the batter into the prepared cake pan and smooth the top.

7. 7.

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. 8.

   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. 9.

   To make the glaze, whisk together the powdered sugar and lemon juice until smooth.

10. 10.

    Once the cake is cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

11. 11.

    Slice and serve the cake, enjoying its moist texture and vibrant lemon flavor.

Nutritional Facts