Wednesday, 27 April 2011

When life gives you lemons - Make lemon and poppyseed loaf cake!

You know what they say, 'When life gives you lemons, make lemonade....'

...So what do I do when I have 2 lemons and a couple of eggs? I make Gluten Free Lemon and Poppyseed Loaf Cake! <-- woohoo!

As always, the purpose of poppyseeds are lost on me, but let's just run with it shall we!

Did I mention that it's gluten free?  You really would never guess!  It's still just as moist, sweet and light and fluffy as the real deal.  Yes, dreams do come true my Gluten Free friends!

Ok, before you get too excited, Pre heat your oven to 190 C / gas mark 5


125g Doves Gluten Free Self Raising Flour
100g Butter
125g Caster Sugar
2 Eggs
3 tablespoons lemon juice
1 tablespoon lemon rind grated
1/2 tablespoon poppyseeds

Lemon Icing Glaze
125g Icing Sugar
2 tablespoons warm water
2 tablespoons lemon juice
1/2 the lemon zest for sprinkling afterwards

On your marks, get set.... Sift the flour into a large bowl.

In another bowl, mix together the butter and sugar until light and fluffy, add the eggs one at a time, add the lemon juice, half the lemon rind and the poppyseeds -  and then fold in the flour.

Pour the mixture into a greased and lined load baking tin.

Bake in your pre-heated oven for about 45 minutes or until a toothpick comes out clean form the centre.

Turn out onto a wire rack to cool.

To make the icing...

To make the runny icing, sift the icing sugar into a bowl.

Add 1 tablespoon of warm water and mix slowly into a paste with the icing sugar, add the other table spoon and repeat, and then the lemon tablespoons one by one... until the mixture slowly comes together into a runny consistency (add more water if the mixture is still a little too thick).

Now here's the fun part - pour over the cake and sprinkle with the remaining lemon zest.  There's something very satisfying about watching the icing dribble slowly over the edge of this sweet scented cake.  It's a real summertime treat!

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