1 1/4 cups Deya’s Gluten-Free Cake Flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup sugar
1 tablespoon lemon zest
1 teaspoon vanilla
1/2 cup buttermilk
2 tablespoons poppy seeds
Preheat oven to 400ºF.
Grease nine 3 by 1 1/2 inch muffin cups or line muffin pan with muffin liners.
Cream butter and sugars with an electric mixer until light and fluffy.
In a medium sized bowl, combine Deya’s Gluten-Free Cake Flour, baking powder, baking soda, and salt.
Add yolks, one at a time, to the butter mixture. Beat well after each addition.
Add lemon rind and vanilla to the butter mixture.
Add flour mixture and butter milk to the butter mixture.
Fold in the poppy seeds.
In a separate bowl, beat egg whites until soft peaks.
Fold egg whites into flour mixture.
Spoon batter into prepared muffin cups, fill to the top.
Bake for 20 minutes or until a cake tester comes out clean.