Finely grate rind from the lemons and squeeze 1/4 cup of juice. Mix dry ingredients together with lemon rind. Beat all wet ingredients together and add to dry ingredients. Mix well. Pour into a greased and lined cake tin. Bake at 180

2 lemons
1 cup brown rice flour
2/3 cup potato starch
2/3 cup almond meal
1 cup sugar
1/4 cup poppy seeds
3 teaspoons gluten-free baking powder (see note)
1 teaspoon baking soda
1 teaspoon xanthan gum
3 teaspoons egg replacer powder whipped with:
1/4 cup water
1/2 cup silken tofu
1/2 cup soy milk
1/3 cup oil
4 teaspoons tahini
2 teaspoons gluten-free vanilla extract
Optional: vegan cream cheese or icing, flaked almonds, poppy seeds