Sometimes you just want something that tastes “normal” and resembles something that you could purchase at Starbucks. So, I formally give you my modification of an almond poppyseed pound cake with an almond glaze, modified from a recipe I found on Allrecipes.com!

Pound Cake:
1 1/2 c. gluten free flour blend (I used this one: http://amzn.to/TjXoyb)
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 eggs or 2 Tbs. flax meal mixed into 6 Tbs. warm water; let set to congeal
1 1/2 tsp. almond extract
1/2 c. oil
1 6-8 oz plain yogurt, can use dairy-free
3 Tbs. poppyseeds

Glaze:
2 c. powdered sugar
1 Tbs. butter or nondairy butter
1 tsp. almond extract
2-3 Tbs...