Gluten free lemon and poppy seed cake recipe

A great simple tea time treat for Gluten free baking lovers.


  • 2 medium eggs
  • 100g Gluten free self raising flour mix. (I use Doves)
  • 100g Stork Baking Margarine
  • 100g Caster sugar
  • Zest and juice of one lemon
  • 1 tbsp of poppy seeds
  • 2 tbsp of Lemon curd for the filling.
  1. Preheat the oven to 180c gas mark 4
  2. Grease and line two 7” sandwich tins
  3. Cream the sugar and margarine until light and fluffy.
  4. Beat in the eggs until well mixed.
  5. Gently fold in the flour.
  6. Stir in the juice and zest of the lemon.
  7. Stir in the poppy seeds.
  8. Divide the mixture between the two tins and level.
  9. Bake for 20 minutes until golden brown and springy to the touch.
  10. Remove from the oven and allow to cool.
  11. Once cool sandwich together with the lemon curd.

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