Lemon Poppy Seed Layer Cake

Ingredients:
- 3/4 cup gluten free corn flour
- 3/4 cup gluten free cornstarch
- 1/4 cup gluten free tapioca flour
- 1 tsp xanthan gum
- 2 tsp gluten free baking powder
- 1 tsp salt
- 1 cup sugar
- 3 eggs
- 1/2 cup canola oil
- 2 tsb lemon juice
- 1/2 cup milk, room temperature
- 1 tbsp lemon zest
- 1 tbsp poppy seeds
- 1 tsp vanilla extract

Preparation:
- Preheat oven at 325F.
- In a large bowl, combine corn flour, cornstarch, tapioca flour, xanthan gum, baking powder, salt together. Mix well.
- In a separate bowl, beat eggs and mix well with sugar, lemon juice, milk, oil, lemon zest, vanilla extract, and poppy seeds.
- Slowly mix in liquid ingredients into dry ingredient. Stir until all air bubbles and lumps disappear.
- Grease a 11inch cake pan. Pour cake dough into the pan.
- Bake for 25-30 minutes until toothpick comes out dry.
- Cool on wire rack for 10-15 minutes to cool.

(referenced from Bob's Red Mill recipe)