Lemon Poppy Seed Bundt Cake with Lemon Glaze

• 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 confectioners sugar
• 2 to 3 tablespoons freshly squeezed lemon juice
• (makes 1/3 cup)

1. Preheat the oven to 350F.
2. Grease a 10-inch Bundt pan, and dust with a little flour mix, tapping out any extra.
3. Combine the rice milk, lemon juice, and lemon zest and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and egg replacer on medium speed.
5. Beat until fluffy, about 2 minutes.
6. Add the canola oil and food coloring, and mix until lemon colored, about 1 minute.
7. In a separate bowl, combine the flour mix, xanthan gum, baking powder, and salt.
8. Add the dry ingredients to the wet, alternating with the rice milk mixture, mixing on low until smooth, about 1 minute.
9. Fold in the poppy seeds.
10. Pour the batter into the Bundt pan.
11. Bake in the center of the oven for 50 minutes, or until lightly golden on top and the edges are a light golden brown and pulling away slightly from the pan, rotating the pan halfway through.
12. Remove from the oven, let cool in the pan for about 5 minutes, then invert onto a cooling rack to finish cooling.
13. Let cool to room temperature before glazing.
14. Let the glaze set before covering the cake.
15. Store on the counter, not in the fridge, or it will dry out.
16. Let rest overnight to meld the flavors.
17. Combine the confectioners sugar and lemon juice, adding 1 tablespoon of juice at a time, until the glaze is smooth and thin enough to drizzle.

rice milk, freshly squeezed lemon juice, lemon, sugar, egg, canola oil, yellow food coloring, flour, xanthan gum, doubleacting baking powder, salt, poppy seeds, lemon glaze, confectioners sugar, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/lemon-poppy-seed-bundt-cake-with-lemon-glaze-379125 (may not work)