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1
Preheat the oven to 350F.
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2
Grease a 10-inch Bundt pan, and dust with a little flour mix, tapping out any extra.
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3
Combine the rice milk, lemon juice, and lemon zest and set aside.
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4
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and egg replacer on medium speed.
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5
Beat until fluffy, about 2 minutes.
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6
Add the canola oil and food coloring, and mix until lemon colored, about 1 minute.
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7
In a separate bowl, combine the flour mix, xanthan gum, baking powder, and salt.
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8
Add the dry ingredients to the wet, alternating with the rice milk mixture, mixing on low until smooth, about 1 minute.
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9
Fold in the poppy seeds.
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10
Pour the batter into the Bundt pan.
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11
Bake in the center of the oven for 50 minutes, or until lightly golden on top and the edges are a light golden brown and pulling away slightly from the pan, rotating the pan halfway through.
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12
Remove from the oven, let cool in the pan for about 5 minutes, then invert onto a cooling rack to finish cooling.
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13
Let cool to room temperature before glazing.
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14
Let the glaze set before covering the cake.
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15
Store on the counter, not in the fridge, or it will dry out.
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16
Let rest overnight to meld the flavors.
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17
Combine the confectioners sugar and lemon juice, adding 1 tablespoon of juice at a time, until the glaze is smooth and thin enough to drizzle.
