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Gluten Free Lemon and Poppy Seed Loaf Cake

Makes 1 loaf cake

The light crunch of poppy seeds is a perfect complement to the buttery, lemony sponge in this great, modern classic loaf cake.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • LEMON AND POPPY SEED CAKE
  • 100g butter
  • 125g caster sugar
  • 2 eggs
  • 125g FREEE Self Raising White Flour
  • 1 tbsp lemon rind, grated
  • 1 tbsp poppy seeds
  • 3 tbsp lemon juice
  • butter, for tin
  • LEMON AND POPPY SEED ICING
  • 75g icing sugar
  • 1 tbsp lemon juice
  • ½ tsp poppy seeds

Lemon and Poppy Seed Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 500g/1lb bread tin.
  3. Put the butter and sugar into a large bowl and beat together until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Sieve the flour into the bowl and stir.
  6. Finely grate the lemon rind into the bowl, add the poppy seeds and lemon juice and mix together well.
  7. Tip the mixture into the prepared tin and smooth the top.
  8. Bake for 40-45 minutes.
  9. Cool the cake in the tin for 10 minutes then gently turn it out onto a wire rack and leave to cool.

Lemon and Poppy Seed Icing

  1. Put the icing sugar into a bowl, add the lemon juice and stir to make an icing paste.
  2. Spread the icing over the top of the cold cake.
  3. Before the icing sets, sprinkle the poppy seeds over the top of the cake.

Equipment

500g/1lb bread tin and 2 x mixing bowls

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

40-45 minutes
This was delicious, Enjoyed by everyone in the family. I made it in my daughter’s Aga and found that 35 mins was perfect. I’ve yet to make it in my AEG at home but will try it soon!
By Diane Bulter
15 Jul 2020
This a favourite in our house, it's also excellent if you use orange, lime or grapefruit.
By Morag Lamping
09 Jun 2020
Just baked this cake and it was easy and tastes wonderful
By Morag Lamping
24 Nov 2019
Have made this cake many times, first for someone following a coeliac diet but it went down so well with everyone. I make it in a bundt style round tin and reduce the cooking time to about 20-22 minutes. When it is cool I drizzle a sharp lemon icing on it and sprinkle with extra poppy seeds on top. Looks pretty and is much more of an ‘occasion’ or afternoon tea cake.
By Annie Smith
07 Mar 2019
A firm old favourite in our household and relatively quick and simple to make. We tend to be generous with the amounts of lemon juice, zest and poppy seeds too. Very fine served with mascarpone and, of course, a cup of tea.
By Jules Bradbury
25 Jan 2019
I have made this cake many times - both for myself and as a request for friends and family. Lovely texture and taste - highly recommended!
By Jenny
16 Oct 2017
This is the first gluten free cake I've tried, and it turned out really well. It didn't rise much, and looks more like a lemon drizzle cake. It's not obvious that you're eating a gluten free cake - I'll definitely make it again.
By Elinor
05 Sep 2017
I follow a gluten, nut and legume (soya, cocoa anything from a pod) free diet so not much scope for me to have anything sweet! However I found this recipe on the back of the pack of flour and it's gorgeous! I make it often to satisfy the sweet craving. I've adapted it by omitting the lemon and dropping raspberries on the top before cooking, they sink to the bottom - lovely with cream as a dessert.
By Mrs Barbara Waller
31 Oct 2013
I have just made this cake, substituting with dairy free spread and lemon oil for lemon juice. I also had a 2lb loaf tin so increased the quantities by half the amount of each dry ingredient, I had no poppy seeds so omitted them . I used three eggs and a couple of tablespoons of hemp miIk and baked it for 45 minutes, but covered it for the last 15 mins with foil as it was catching slightly. I must say it is the best lemon cake I have made, even when using wheat flour and butter as I used to before discovering I am intolerant. I am experimenting with different recipes and found this one to result in a well risen light textured cake. I will definitely be making again soon!
By Mrs Sue King
18 Dec 2012

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Ingredients

Change Quantities:
  • LEMON AND POPPY SEED CAKE
  • 100g butter
  • 125g caster sugar
  • 2 eggs
  • 125g FREEE Self Raising White Flour
  • 1 tbsp lemon rind, grated
  • 1 tbsp poppy seeds
  • 3 tbsp lemon juice
  • butter, for tin
  • LEMON AND POPPY SEED ICING
  • 75g icing sugar
  • 1 tbsp lemon juice
  • ½ tsp poppy seeds

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