Gluten Free Stone Ground Whole Grain Corn Flour, 4 Pack, 24 oz (680 g), From Bob's Red Mill

Gluten Free Lemon Poppy Seed Layer Cake

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 tsp Baking Powder
1 tsp Sea Salt
1 tsp Xanthan Gum
1/2 cup Milk of choice, at room temperature
2 tsp Lemon Juice
1/2 cup Canola Oil
1 cup Granulated Sugar
3 large Eggs, at room temperature
1 tbsp grated Lemon Peel
1 tbsp Poppy Seeds
1 tsp Pure Vanilla Extract

1. Place rack in middle of oven. Preheat oven to 325ºF. 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.