Gluten Free Lemon and Poppy Seed Loaf Cake

Ingredients

  • 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

Method

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.