Lemon and Poppy Seed Loaf Cake
Diet: Gluten and Wheat Free
A lemony, buttery, afternoon tea treat that the whole family will love.
- 100g unsalted butter - softened
- 125g caster sugar
- 2 large free-range eggs
- 125g gluten and wheat free self-raising flour (I use Doves Farm)
- ½ tsp baking powder
- 3 tbsp lemon juice
- Zest of 2 lemons - finely grated
- 1 tbsp poppy seeds
Pre-heat the oven to 190°C, 170°C fan, 375°F, Gas mark 5. Line and grease a 500g/1lb loaf tin with grease proof paper.
Put the butter and sugar into a large bowl and beat together until light and fluffy with an electric hand whisk. Beat in the eggs, one at a time, followed by the lemon zest and juice. Sieve the flour and baking powder into the bowl and gently fold in with a large metal spoon. Stir in the poppy seeds.
Pour the mixture into the prepared tin and level the top. Bake in the pre-heated oven for 40-45 minutes. The cake is cooked when a skewer pushed into the centre of the cake comes out clean. Carefully turn out the cake onto a wire rack and allow to cool.