A great simple tea time treat for Gluten free baking lovers. This lemon and poppy seed cake goes down so well with a cup of tea on a Sunday afternoon. Any left over? It is also fab for lunchboxes. Who could resist such a light and tangy slice!
Lemon and Poppy seed cake
- 2 medium eggs
- 100 g Gluten free self raising flour mix. I use Doves
- 100 g Stork Baking Margarine
- 100 g Caster sugar
- Zest and juice of one lemon
- 1 tbsp poppy seeds
- 2 tbsp Lemon curd for the filling.
Preheat the oven to 180c gas mark 4
Grease and line two 7'' sandwich tins
Cream the sugar and margarine until light and fluffy.
Beat in the eggs until well mixed.
Gently fold in the flour.
Stir in the juice and zest of the lemon.
Stir in the poppy seeds.
Divide the mixture between the two tins and level.
Bake for 20 minutes until golden brown and springy to the touch.
Remove from the oven and allow to cool.
Once cool sandwich together with the lemon curd.
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