Lemon Poppy Seed Bundt Cake with Lemon Glaze

Name: Lemon Poppy Seed Bundt Cake with Lemon Glaze
Yield: makes 1 10-inch cake
Ingredients: 3/4 cup rice milk; 1/4 cup freshly squeezed lemon juice; Zest of 1 lemon; 2 cups granulated sugar; 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk; 3 tablespoons canola oil; 2 teaspoons yellow food coloring (see Resources, page 177); 3 cups Basic Gluten-Free Flour Mix (page 19); 3/4 teaspoon xanthan gum; 4 teaspoons double-acting baking powder; 1/2 teaspoon salt; 1/4 cup poppy seeds; 1 recipe Lemon Glaze (recipe follows); 1 cup confectioner’s sugar; 2 to 3 tablespoons freshly squeezed lemon juice; (makes 1/3 cup)

December 9, 2011

This fabulous low-fat teacake is a favorite with kids and grown-ups alike. My sons like it for breakfast with a glass of rice milk, I prefer it in the afternoon with a nice cup of tea, and my husband eats his with a scoop of Vanilla Rice Dream for dessert. Make it a day in advance so the flavors meld.

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