Your Gluten Free Recipes

I love the combination of lemons and poppy seeds.  The tartness of the lemons mixed with the crunch of the poppy seeds is perfection.  I have been searching for a gluten free version of a poppy seed cake and have converted a recipe that I loved before becoming gluten free.  This recipe makes a very nicely textured cake that resembles the regular version.  For all those poppy seed lovers, Bon Appetit

1 C. butter
1 8 oz. package cream cheese, softened
6 eggs
2 1/4 C. tapioca flour
3/4 C. white rice flour
1 1/2 tsp. guar gum
1 tsp. baking powder
1/4 tsp salt
2 1/4 C. granulated sugar
1/4 C. poppy seeds
2 tsp. vanilla

Lemon Icing:
1 1/2 C. powdered sugar
1/2 tsp. finely shredded lemon peel
1-2 TBSP lemon juice

Bring butter, cream cheese and eggs to room temperature.  Grease and lightly flour with tapioca flour a 10" tube pan.  Combine flours, baking powder, and salt.  Set aside.
 In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for about 30 seconds or until softened.  Gradually add sugar, 2 TBSP at a time, beating on medium for about 5  minutes or until very light and fluffy.  Add poppy seeds and vanilla.  Add eggs, one at a time, beating on medium for 1 minute after each addition and scraping bowl frequently.  Gradually add flour mixture, beating on low speed just until combined.  Pour batter into pan.
Bake at 325 for about 75 minutes or until wooden toothpick inserted in center comes out clean.  Cool in pan on wire rack for 15 minutes.  Remove from pan.  Cool completely on wire rack.  Drizzle lemon icing over
cake.
Lemon icing:  In a small bowl combine all the icing ingredients and stir until it reaches a drizzling consistency.  Drizzle over cooled cake.