Lofty Gluten-Free Lemon Poppy Seed Cake

bojongourmet.com

Schmando

subheading: Wet Ingredients:

¾ cup (150 g) organic granulated sugar*

zest of 2 large lemons (Meyer or regular)

2 large eggs

6 tablespoons neutral oil (grape seed, sunflower, or mild olive oil)

2 tablespoons strained fresh lemon juice

½ cup (115 g) sour cream, crème fraiche, or Greek yogurt*

subheading: Dry Ingredients:

½ cup (78 g) sweet rice flour* (Mochiko)

½ cup (65 g) millet flour* (Bob's Red Mill)

½ cup (50 g) GF oat flour* (Bob's Red Mill)

2 tablespoons (14 g) tapioca flour* (Bob's Red Mill)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

2 tablespoons poppy seeds

subheading: For Serving:

1 recipe less-sweet cream cheese frosting*

Directions at bojongourmet.com

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