Angela Garbacz, owner of Goldenrod Pastries in Lincoln, Nebraska, features recipes that adapt to gluten- and dairy-free needs in her new cookbook, Perfectly Golden. This simple, sweet cake reminds her of her time in Poland.
Preheat oven to 325°. Grease and flour a 10-inch fluted cake pan. In a large bowl, whisk together the 1 1/2 cups milk, the vegetable oil, and eggs. Add flour, granulated sugar, baking powder, and salt; whisk to combine. Stir in poppy seeds.
Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Remove from the oven and let cool 10 minutes in the pan before gently unmolding it onto a wire rack.
Place powdered sugar in a medium bowl. For thick, white glaze, whisk in 2 tablespoons milk and vanilla. Spoon over cooled cake. For a thin glaze (like the one on our cake) that seeps into crevices, increase milk to 4 tablespoons. Pour glaze over cake when glaze is still warm to the touch, then let set.
Bob's Red Mill Gluten-Free 1-to-1 Baking Flour works best in this recipe.