Home » Gluten Free Lemon & Poppyseed Loaf

Gluten Free Lemon & Poppyseed Loaf

by Katie Bucknell

A perfect lemon loaf with poppyseeds for the most delicious and zesty cake. A fluffy and light sponge, you wouldn’t know it was gluten free! 


  • 100g unsalted butter (softened)
  • 125g caster sugar
  • 2 medium eggs
  • 3 tablespoons lemon juice*
  • 1 tablespoon lemon rind*
  • 125g gluten free self-raising flour
  • 1 tbsp poppy seeds 

*Note: Approximately 2-3 lemons are required depending on their size

To finish

  • 250g icing sugar
  • Water to mix (approx. 1-2 tbsp)
  • 1 teaspoon poppy seeds


  1. Preheat the oven to 180C, Gas Mark 3. Prep and line a standard loaf tin.
  2. In a mixing bowl, beat the sugar and butter until light and fluffy. Very gradually add the eggs, followed by the lemon rind & juice. 
  3. Add the flour and beat well to achieve a smooth batter.
  4. Stir in the poppy seeds.
  5. Spoon the mixture into the tin and bake for 40-45 minutes until when a skewer is poked through the sponge, it comes out clean.




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