Lemon Poppyseed Butter Cake

I revised an old favorite and it turned out great, even without the "butter".

• 1c. gf/cf margarine
• 1 3/4c. sugar
• 4 eggs, separated
• 1 T lemon peel
• 1 tsp. lemon extract
• 1 tsp. vanilla extract
• 1c. milk substitute mixed with 1 T lemon juice
• 2 3/4c. gf flour blend ( I combined the bean blend, sorghum blend, and rice blend)
• 1 T. guar or xanthum gum
• 2 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4c. poppyseeds

1. Cream margarine for 3min.
2. Add sugar and beat well.
3. Add egg yolks and beat.
4. Beat in lemon peel and extracts.
5. Combine dry ingredients and add alternately with the milk sub.
6. Stir in poppyseeds.
7. Beat egg whites to soft peaks, adding a pinch of salt when foamy.
8. Fold in.
9. Pour into a greased and floured bundt pan.
10. Bake 350° for about 45 min. or until tests done.
11. Turn out onto serving plate.
12. Dust with powdered sugar or
13. Glaze with a mix of powdered sugar, lemon extract and water.

Contributed by Laura