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.

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  • 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


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  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.