Lemon and Poppy Seed Loaf Cake

Lemon and Poppy Seed Loaf Cake

A lemony, buttery, afternoon tea treat that the whole family will love.


  • 100g unsalted butter - softened
  • 125g caster sugar
  • 2 large free-range eggs
  • 125g gluten and wheat free self-raising flour (I use Doves Farm)
  • ½ tsp baking powder
  • 3 tbsp lemon juice
  • Zest of 2 lemons - finely grated
  • 1 tbsp poppy seeds


Serves: 8

Diet: Gluten and Wheat Free

Cuisine: British

Type: Treats


Prep time: 10 mins Cook time: 45 mins

Pre-heat the oven to 190°C, 170°C fan, 375°F, Gas mark 5. Line and grease a 500g/1lb loaf tin with grease proof paper.

Put the butter and sugar into a large bowl and beat together until light and fluffy with an electric hand whisk. Beat in the eggs, one at a time, followed by the lemon zest and juice. Sieve the flour and baking powder into the bowl and gently fold in with a large metal spoon. Stir in the poppy seeds.

Pour the mixture into the prepared tin and level the top. Bake in the pre-heated oven for 40-45 minutes. The cake is cooked when a skewer pushed into the centre of the cake comes out clean. Carefully turn out the cake onto a wire rack and allow to cool.

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