Two years ago my dear friend Trudy made a poppy seed cake that made it to my BLOG. She and I are great poppy seed fans and even have a deli we have designated “The Poppy Seed Store”. Our eastern European tastebuds must have been similarly trained as this store is filled with meats, buns, cans, teas but most important of all – POPPY SEED EVERYTHING! (Other people call the store International Sausage House.) (now closed sadly-2019)
I have been living gluten-free for over seven months and have experienced a huge improvement in health. Trudy, kind as she is, developed a new recipe for poppy seed cake and it’s gluten-free. Hard to believe but it is the best poppy seed treat I have ever eaten. It may or may not be true but she and I (over time of course) may have consumed the entire cake ourselves. 
Here’s the recipe.
Cake:
1 cup butter (softened)
1 cup sugar
32 ounces (900 grams) ground poppy seed filling ( 1 can)
(Ally prefers the can pictured on the right as it seems to have citrus peel in)
POPPY SEED FILLING
2 egg yolks and 6 egg whites (4 eggs would probably work fine)
1 Tablespoon grated lemon rind
1/2 cup sour. Cream and 1/4 cup lemon juice and 1/4 cup buttermilk
1 1/2 cup almond meal and 1 cup brown rice flour
1 t soda
1 t salt
Glaze:
1 cup icing sugar
2 to 3 Tablespoons lemon juice
Preheat oven to 350°F Carefully grease and flour 12 cup Bundt or 10 inch tube pan and set aside
Beat butter and sugar in a large bowl with electric mixer until light and fluffy Add poppy seed filling and beat until blended Beat in egg yolks one at a time, beating well after each addition Add sour cream mixture and beat just until blended In a small bowl, blend flour, almond meal, baking soda and salt Add flour mixture to poppy seed mixture gradually beating well after each addition
In a separate bowl, beat whites with electric mixer until stiff peaks form Fold whites into batter and spread in prepared pans
Bake 60 minutes to 75 minutes or until cake tester inserted in center comes out clean Cool in pan on wire rack for 10 minutes, then remove from pan Cool 20 minutes on rack. Slowly drizzle glaze over cake allowing it to soak in a bit before adding more.
Gluten Free Poppy Seed Cake
Elaine Willis' Blog 