Gluten-free lemon and poppy seed loaf cake
serves
6
“Orange and poppyseed cake was my favourite growing up, so I started making this gluten-free rendition when I worked in the Yarra Valley and lemons were everywhere!” – Jo Barrett
Ingredients (9)
- 100g unsalted butter, softened
- 250g Woolworths Essentials Caster Sugar
- 6 eggs
- 285g almond meal
- 100g lemon-infused extra virgin olive oil
- Finely grated zest of 3 lemons
- 30g poppy seeds
- 2 cups (240g) pure icing sugar, sifted
- 1/4 cup (60ml) lemon juice
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 170°C. Grease a 20cm x 10cm loaf pan and line base and sides with baking paper, allowing a 2cm overhang on long sides.
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2.Place butter in the bowl of a stand mixer with the paddle attachment and beat for 4-5 minutes until soft. Add sugar and beat, scraping down the side occasionally, until completely combined. Beat in eggs, 1 at a time, until well combined, scraping down the side after each addition. Add almond meal, beating to combine. Gradually beat in the oil until mixture forms a smooth, shiny batter. Fold in lemon zest and poppy seeds. Pour into prepared pan. Bake for 50-55 minutes until a skewer inserted in the centre comes out clean.
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3.Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
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4.To make the icing, sift icing sugar into a bowl. Gradually stir in enough lemon juice to form a smooth, thick icing. Pour over the cooled cake. Set aside for 10 minutes to allow icing to set, then serve.
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