Dessert

Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free) is for Dessert.

Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free) takes several minutes to prepare.

Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free) takes several minutes to cook.

Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free) makes 16 servings.

The ingredients for Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free) are:

3/4 cups rice milk
1/4 cup lemon juice
zest of one lemon
2 cups granulated sugar
2 large eggs
3 Tbsp canola oil
2 cups brown rice folour
2/3 cup potato starch
1/3 cup tapioca flour
3/4 tsp xanthan gum
4 tsp baking powder
1/2 tsp salt
1/4 cup poppy seeds
Lemon Glaze:
1 cup confectioners sugar
2-3 Tbsp lemon juice

Here is how you make Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free):

Grease bundt pan and preheat oven to 350.Combine rice milk lemon juice and zest - set aside.Cream sugar and egg until fluffy. Add canola oil and mix.In a separate bowl combine flours, xanthan gum, baking powder and salt.Add dry ingredients to the wet alternating with with milk mixture mixing until smooth. Fold in poppy seeds.Pour batter in bundt pan and bake for 50 min. or until a lilght golden brown and edges are pulling away from the pan. Remove and let cool 5 minutes then invert on a cooling rack to finish cooling to room temperature before glazing. Do not refridgerate, let rest overnight to meld flavours.Number of Servings: 16Recipe submitted by SparkPeople user THE_WELL_WITHIN.

The nutritional information for Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 258.4

• Total Fat: 3.9 g
• Cholesterol: 26.5 mg
• Sodium: 7.6 mg
• Total Carbs: 52.6 g
• Dietary Fiber: 25.9 g
• Protein: 2.7 g

The dietary needs meet for Lemon Poppy Seed Bundt Cake (Gluten Free, Dairy Free) is Gluten Free