Gluten Free Lemon Poppy Seed Cake

I love the lemon pound cake at Starbucks.  It is sinful.  Delicious.  Yummmmm…..So I set out on a mission to make my own gluten free version of lemon cake.

Ingredients

1/2 cup shortening, non butter flavored

2 cups organic sugar

4 eggs

2 tbsp lemon juice

1 1/2 tsp lemon extract (gf)

1/2 cup water

1 14 oz can sweetened condensed milk

3 cups my all-purpose flour

2 tsp guar gum

1 tsp xanthum gum

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tbsp poppy seeds

Icing:

2 cups powder sugar

1 tsp lemon juice

2 tsp milk

1 tbsp light corn syrup

Cream sugar and shortening together.  Add eggs one at a time.  Add water.  Add lemon juice and extract. Add condensed milk.  Mix for several minutes.

In separate bowl, mix flour, salt, guar gum, xanthum gum, baking soda, and baking powder.

Fold into creamed mixture.  Add poppy seeds and fold in. Pour equally into two well-greased loaf pans.  Cook at 350 for 45-50 minutes on cookie sheet (to protect oven from any accidents…)  Cool completely.  Spread icing on top, letting fall down and coat sides.  You can use a spatula to cover side completely.  Let harden before serving.