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Madison Area Gluten Intolerance Chapter

Lemon Poppy Seed Layer Cake

(from the Bob's Red Mill Corn Flour package)

3/4 cup Bob's Red Mill GF corn flour
3/4 cup Bob's Red Mill cornstarch
1/4 cup Bob's Red Mill tapioca flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon xanthan gum
1/2 cup milk of choice, at room temperature
2 teaspoons lemon juice
1/2 cup canola oil
1 cup granulated sugar
3 large eggs, at room temperature
1 tablespoon grated lemon peel
1 tablespoon poppy seeds (or a little more)
1 teaspoon pure vanilla

  1. Place rack in middle of oven. Preheat oven to 325 F. Generously grease two 8-inch round nonstick cake pans. Line with parchment paper or wax paper and grease again; set aside.
  2. In small bowl, whisk together corn flour, cornstarch, tapioca flour, baking powder, salt, and xanthan gum; set aside. In measuring cup mix together milk and lemon juice. Set aside.
  3. In medium bowl of electric mixer, beat oil, sugar, eggs, lemon peel, poppy seeds, and vanilla on medium-low speed until well blended. Beat in milk-lemon mixture until well blended. With mixer on low speed, gradually beat in cornstarch mixture until well blended. Divide batter evenly in pans.
  4. Bake 25 to 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool pans 15 minutes on wire rack. Run thin knife between cake and pan edge, then invert cakes onto serving plates, remove pans, and discard papers. Cool completely, then frost with your favorite frosting.