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Gluten Free Lemon & Poppyseed Loaf

Author: Charlotte O'Shea

Are you considering baking a cake for Mother’s day? my husband is away ski-ing (I know, alright for some!) so it looks as though I’ll be baking my own….and it’s going to be this one.

SO delicious – really, sometimes this job is absolutely no good for my waistline. Ahem. But then no-one forced me to consume 3 extra large slices.


{Ingredients}

  • 190g unsalted butter, plus extra for greasing
  • 190g gluten free plain flour plus extra for dusting
  • 190g caster sugar
  • 3 large eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tbsp poppy seeds
  • 2 tbsp lemon zest
  • 25ml whole milk
  • 80g plain yogurt

{Method}
  1. Preheat oven to 170 c/Gas Mark 3.
  2. Grease a loaf tin with butter and dust with flour.
  3. Cream together the butter and sugar using a handheld whisk or a freestanding mixer with a paddle attachment. Add the eggs one at a time
  4. Sift in the flour, baking powder and salt. Then add the poppyseeds and lemon zest and mix in gently.
  5. Add the milk and yogurt and mix till well combined.
  6. Pour in to the loaf tin and cook for 45-50 minutes until a skewer inserted in the middle comes out clean.

Author
Purveyor of short shorts. Make-up junkie. Hopes to grow old disgracefully.
Follow Charlotte on instagram @charlotte.oshea
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10 thoughts on “Gluten Free Lemon & Poppyseed Loaf

    1. Ah, sorry I just realised you mean in the actual recipe step by step! That would be pretty crucial! Its when you add the lemon, baking powder etc but will get that added in now. Thanks x

  1. Hi Claire. The flour is second ingredient, 190g gluten free flour. You can use normal plain flour if you prefer and aren’t doing the whole gluten free thing. It is extremely yummy so can highly recommend it! Lottie xx

  2. This sounds yummy. Can you tell me how to do the drizzle part please? Thanks, I may make this over the weekend.

  3. Hi Louise. If you want to add the drizzle I just squeeze half a lemon and then add a few tea spoons of caster sugar to the juice till it is a medium thickness (all depends on the size of the lemon!). Then simply poke a few holes in the loaf with a knife or skewer and drizzle the sugar and lemon mixture over. Happy baking xx

  4. I’m confused too. In step 4 it says “sift in the lemon” and later “poppy seeds and lemon zest”. I only find the lemon zest in the ingredients list though what other lemon or how much is needed before then?

  5. I made this for my Mum for Mother’s Day and it was truly delish. I might have had a sneaky slice for breakfast this morning too (it was grey and rainy outisde – that’s allowed right!?)

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