In my baking adventures I have definitely traveled down the lemon , blueberry and poppyseed route, just not all together. I used this recipe and made a few adjustments by using 3 cups regular flour and 1/2 cup brown rice flour instead of almond flour. My bake time was 40 minutes in high altitude, yet 35 minutes would have been ideal since the cake was a bit dry. Lastly, the whipped cream lemon topping was divine.
Oh, and see my pretty new/vintage cake plate? Katey lovey.
Whipped Cream Lemon Topping
1 1/2 cup heavy whippign cream
1 1/2 cup confectioners sugar
1/2 of a lemon, juiced fresh