Gluten free lemon poppyseed cake - George Eats

Name: Gluten free lemon poppyseed cake - George Eats
Total time: 60 min
Ingredients: 200 g caster or superfine sugar; Zest of 1-2 lemons; 160 g (1 cup)* fine white rice flour; 50 g (1/2 cup)* almond meal (see notes); 30 g (1/4 cup)* tapioca flour; 5 g (1 1/4 teaspoons) baking powder; pinch of fine salt; 25 g (2 tablespoons)* poppy seeds; 145 ml (1/2 cup + 1 tablespoon)* vegetable or neutral oil; 2 extra large eggs (45-55g, weighed out of shell, per egg); 1 teaspoon vanilla bean paste (optional); 60ml (1/4 cup)* lemon juice; 80ml (1/3 cup)* milk of choice; 150 g icing sugar; 20-60 ml (1-3 tablespoons) lemon juice, to form your preferred icing consistency

georgeats.com

Gluten free lemon poppyseed cake that is low FODMAP, xanthan gum free and low in lactose. Easy and delicious.

View Original

Share this recipe:

Ingredients

200 g caster or superfine sugar
Zest of 1-2 lemons
160 g (1 cup)* fine white rice flour
50 g (1/2 cup)* almond meal (see notes)
30 g (1/4 cup)* tapioca flour
5 g (1 1/4 teaspoons) baking powder
pinch of fine salt
25 g (2 tablespoons)* poppy seeds
145 ml (1/2 cup + 1 tablespoon)* vegetable or neutral oil
2 extra large eggs (45-55g, weighed out of shell, per egg)
1 teaspoon vanilla bean paste (optional)
60ml (1/4 cup)* lemon juice
80ml (1/3 cup)* milk of choice
150 g icing sugar
20-60 ml (1-3 tablespoons) lemon juice, to form your preferred icing consistency