Do you love lemons? Do you've cake? Well why not combine those two loves into one with my lemon and poppy seed cake. The piercing lemon flavour with the added texture of the poppy seeds marry's together beautifully.
I topped mine with a lemon buttercream and I tried to attempt the look of naked cakes but that might need a bit more practice...
Anyway this cake is super soft and moist. This recipe will make one big single layer cake, or you can divide it into two to make two smaller layers if you want to sandwich them or you could even bake them into some cupcakes or make a lemon and poppy seed loaf cake!
The icing will be enough to do decoration similar to mine or your could use it to just ice the top of the cake, a filling for the sandwiched cakes, or completely cover the cake with the icing.
The cake itself is really simple to make you just need to prepare your lemons and then whisk everything with an electric whisk until smooth, put in your tins, bake, whip up some buttercream and then decorate!
The buttercream is super smooth and creamy which is a lovely contrast the textured cake of sharp lemon and Poppy seeds. The cake is really moist without the crumbly dry texture you might be used to in various gluten free cakes.
Try this one on your non gluten free friends and watch as they won't realise the gluten free cake there eating! This one will let us join in on all the cake fun without having to worry about cross contaminacion.
Before I get into the recipe I thought that I would share some answers to questions you might have going into this recipe. If you have any further feedback or questions use the questionnaire form on this page or comment over on my Instagram @rubysgfkitchen.
1. Is this recipe gluten free?
Yes! Just make sure that you use gluten free self raising flour and you will be good to go and don't worry no one will be able to tell that its gluten free.
2. Is this recipe dairy free?
No but never fear! You can easily make it dairy free by doing some very simple switches and you'll get a gluten and dairy free lemon and poppy seed cake.
Change the butter to a dairy free butter
Change the milk to a dairy free milk
And that's it! Its super easy and will still be a lovely moist cake with a sharp lemon flavour and poppy seeds.
3. Is this recipe vegan?
No but don't worry I've got a few suggestions on how you could make it vegan.Make sure to start by making all the dairy free changes to the recipe and then replacing the eggs with a substitute such as:
Mashed banana
Chia eggs
Flax eggs
Egg replacement
I haven't tried this recipe vegan yet so if you do let me know how it goes over on instagram @rubysgfkitchen.
4. Do I need any special equitment?
You just need to be able to weigh the ingredients with electric scales to make sure your being accurate. I use an electric whisk as it is a lot faster but you could use a whisk it just might take some elbow grease to get it smooth. I also use an electric whisk for the buttercream which I thinks makes it a lot easier! You'll also need a sieve the sieve the icing suger to make sure that it makes smooth buttercream.
Anyway that's it with the questions! Lets get into the recipe...
175g Gluten free self raising flour
175g Butter, softened
175g Caster suger
3 Large Eggs
3 tbsp Milk
1/2 tsp Zanthem Gum
1 tsp Baking Powder
4 Lemons
4 tbsp Poppyseeds
100g Butter, softened
215g Icing sugar
3 tablespoons Lemon juice
Preheat the oven to 180 fan. Line two circular cake pans (or one big one or cupcake tin) with greaseproof paper.
In a bowl grate and juice the lemons using the zest and a tablespoon of the juice in the cake batter and leaving the rest for the icing.
In a bowl beat together all the ingredients for the cake with an electric whisk until the batter is smooth.
Distribute the batter into the two tins evenly (or all into one tin or one tablespoon in each cupcake) and smooth them out with a spatula until the tops are even.
Place them in the oven for 30 minutes or until a knife inserted in the middle comes out clean. (At around 20 minutes my cake got to a golden brown but was not cooked so I covered it in clingfilm so watch out for that as you don't want your cake to burn!)
Leave the cakes to cool in they're tin for 5 minutes and then take them out to put them on flat surfaces to completely cool.
Whilst the cakes cool make the icing by beating the butter with an electric whisk in a bowl for 5 minutes until lighter in couler and fluffy. In three batches sift in the icing suger and beat it in. Add the 3 tablespoons of the lemon juice and beat it into the icing.
Once the cakes are cool chose your base and add an even layer of icing over the top of it and place the other on top or decorate the one cake or each cupcake. Decorate how you wish!
Slice and enjoy!
Thank you for reading. If you do bake this let me know by snapping a photo and tagging me on Instagram @rubysgfkitchen.
Happy Baking,
Ruby x
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