Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake

(brown rice flour) SERVES 2


This is likely my most favorite pound cake. The poppy seeds
may be omitted, but their bright nutty flavor is tasty!

1 egg
1 tablespoon plus 1 teaspoon canola oil
2½ tablespoons applesauce
teaspoon salt
3 tablespoons brown rice flour
⅛ teaspoon baking powder
1 tablespoon plus 1 teaspoon sugar
2 teaspoons lemon juice
½ teaspoon poppy seeds

LEMON GLAZE (OPTIONAL):

1 teaspoon lemon juice
1 teaspoon milk or cream
3 tablespoons confectioner’s sugar

Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. For glaze, combine all glaze ingredients in small cup.
8. Mix well to combine, then pour over cooled cake.