Line a 500g/1lb bread tin with parchment and pre-heat the oven.
Put the butter and sugar into a large bowl and beat together until light and fluffy.
Beat in the eggs one at a time followed by the lemon rind and juice.
Sieve the flour into the bowl and stir.
Mix in the poppy seeds.
Tip the mixture into the prepared tin and smooth the top.
Bake for 40-45 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Gently turn out the cake onto a wire rack and leave to cool.
500g/1lb bread tin
190°C, Fan 170°C, 375°F, Gas 5
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!