Gluten Free Lemon & Poppy Seed Drizzle Cake.
Happy Wednesday.
Gluten Free Lemon & Poppy Seed Drizzle Cake anyone?
Gluten Free Lemon & Poppy Seed Drizzle Cake (Dairy + Gluten Free).
“If I knew you were coming I’d have baked a cake.”
Serves: 1 cake
Prep Time: 15 mins
Cooking Time: 35-40 mins
How To Make A Gluten Free Lemon & Poppy Seed Drizzle Cake:
What You Need:
For The Cake:
1x 400g Delicious Alchemy Vanilla Sponge Mix
180g of soft unsalted butter or dairy free alternative
3 large eggs
Zest of 1 lemon
2 tsp/5g poppy seeds
For The Lemon Drizzle Syrup:
Juice of 1 lemon (55-60ml)
50g caster sugar
What You Do:
Step 1:
Preheat the oven to 180C/160C fan. Grease and line the base of a 20cm (8 inch) deep round cake tin with greaseproof paper.
Put the cake mix, soft butter (or dairy free alternative), eggs, lemon zest and poppy seeds into a bowl. Beat together with an electric whisk for 15 secs. Stop, scrape down the bowl and mix for a further 10 secs.
Step 2:
Spread the mixture into the tin and smooth into an even layer. Bake for 35-40 mins until lightly golden brown and springy to the touch. While it bakes, make the lemon syrup.
Step 3:
To make the lemon syrup, stir the lemon juice and sugar together in a small bowl. Set aside while the cake bakes, by which time the sugar should have dissolved.
Step 4:
Once baked, leave the cake to cool in the tin for 10 mins before pricking the top of the cake all over with a skewer. Gradually spoon the lemon syrup evenly over the surface of the cake. Leave to cool completely before running a knife around the edge of the cake and removing from the tin.
Recipe c/o Delicious Alchemy. No payment was received.
What do you think of this Gluten Free Lemon & Poppy Seed Drizzle Cake recipe?
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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.
