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Gluten Free Lemon and Poppyseed Loaf Cake

This Lemon and Poppyseed cake is a perfect teatime treat.

10 servings

Easy 80 Minutes

Ingredients

Ingredients

For the recipe Gluten Free Lemon and Poppyseed Loaf Cake

For the Cake:

175 g Dairy Free Margarine (6 oz)
175 g Caster Sugar (6 oz)
Large Eggs x 3 Beaten
150 g Gluten Free Plain Flour (5 oz)
Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
100 g Ground Almonds (3 ½ oz)
15 g Poppy Seeds (1 tbsp)
12 ½ ml Dr. Oetker Sicilian Lemon Extract (2 ½ tsp)
150 g Icing Sugar (5 oz)
20 ml Water (4 tsp)

Preparation

Preparation

1

Gluten Free Lemon and Poppyseed Loaf Cake

Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Grease a 900g (2lb) loaf tin. Place the margarine and sugar into a bowl and beat together until pale and fluffy. Gradually beat in the eggs.

2

Sift in the flour and Baking Powder and add the ground almonds, poppy seeds and 1 ½ tsp (7.5ml) Lemon Extract. Gently mix all of the ingredients together until well combined.

3

Spoon the mixture into the prepared tin and smooth the top. Bake in the oven for 50-55 minutes until risen, firm to the touch and a skewer inserted into the centre comes out clean. Turn on to a wire rack to cool completely.

4

To decorate, sieve the icing sugar into a bowl. Add the remaining Lemon Extract (1 tsp) and mix in approx. 20ml (4 tsp) of warm water to make a smooth, soft icing. Spread over the top of the cake, allowing the icing to drizzle down the sides. Leave to set for a few minutes before slicing to serve.

1 serving = 95g

Nutritional Information For the recipe Gluten Free Lemon and Poppyseed Loaf Cake

Per serving Per 100g/ ml
Energy 1742kJ
417kcal
1819kJ
436kcal
Fat 24g 25g
Carbohydrate 45g 47g
Protein 5.5g 5.8g