Gluten Free Poppy Seed Cake

• 2 Eggs (bring to room temperature, separate the egg yolks and whites)
• 500 ml Gluten free all-purpose flour
• 3 tbsp Poppy seeds
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1 lemon Grated lemon zest and lemon juice
• 250 ml Milk (or soy milk, almond milk)
• 4 tbsp Unsalted butter (bring to room temperature) 125+ ml Beet sugar (or regular sugar)
• 1 Oil (for greasing the pan)
• 1 Powdered sugar

1. Preheat the oven to 180C.
2. Spray oil in the 18 cm diameter cake pan or in a 22.5 x 12.5 cm pound cake pan.
3. Add the egg whites to a bowl and whisk with a hand mixer until stiff peaks form.
4. Add the flour, poppy seeds, baking powder, salt, and grated lemon zest into a separate bowl, and mix.
5. Add the lemon juice and milk to Step 4, and mix.
6. Add the butter and sugar into a different bowl, and mix well with the hand mixer.
7. Add the egg yolks and mix some more.
8. Add Step 6 to Step 5, and mix well.
9. Fold in the egg whites.
10. Pour the batter into the pan, and bake for 50-60 minutes.
11. Insert a bamboo skewer and if it comes out clean, it's done.
12. Let it cool for about 5 minutes in the pan.
13. Remove the cake from the pan and let it cool on a cooling rack.
14. Sprinkle powdered sugar over the cake through a tea strainer.
15. Add your love and appreciation, slice, and serve with ice cream or whipped cream.

eggs, seeds, baking powder, salt, lemon, milk, butter, oil, sugar

Taken from cookpad.com/us/recipes/152153-gluten-free-poppy-seed-cake (may not work)