Gluten Free Lemon and Poppy Seed Sponge


  • 100g butter
  • 125g caster sugar
  • 2 eggs
  • 3 tbsp lemon juice
  • 1 tbsp lemon rind, grated
  • 125g FREEE Self Raising Flour
  • 1 tbsp poppy seeds


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