Lemon and poppy seed drizzle loaf (gluten free)

Greg is the guy behind Bristol’s Sticky Fingers Bakehaus. Originally from Texas, he’s self-taught and brings a novel edge to his creations, which come in all kinds of shapes and sizes.
“I got this recipe from my mother – who’s always been a fan of anything with lemon in – and played around with it to make it gluten free,” he tells us. “I think it works really well. “I bought a few different store-own brands of gluten-free flour for a few tests and was pleasantly surprised; Sainsburys’ was my favourite – the texture was pretty good. Normally, though, I use my own in-house blend of three different types of flour. You can also substitute an alternative spread for the butter to make it dairy free.”

Yields6 Servings
 170g unsalted butter, at room temperature
 170g caster sugar
 2 large eggs
 170g gluten-free flour
 2 lemons, zested
 1-2 tbsp poppy seeds
For the syrup:
 100g caster sugar
 3 lemons, juice only
For the icing:
 225g icing sugar
 1 lemon, zest and juice
1

Preheat the oven to 180C/160C fan/350F/ gas mark 4 and line an 18cm loaf tin with baking paper.

2

With an electric mixer, beat the butter and caster sugar until light and fluffy (5-7 minutes).Beat in the eggs, one at a time, adding 1 tbsp of flour with each. Once combined, fold in the remaining flour along with the zest of 2 lemons and juice of 1⁄2. Finally, fold in the poppy seeds.

3

Pour the batter into the lined tin. Place on the centre rack of the oven and bake for 35-45 minutes, until a skewer inserted into the centre of the sponge comes out clean. Remove from the oven and set aside to cool for about 5 minutes.

4

Combine the caster sugar and lemon juice to make the syrup. Poke holes through the loaf with a skewer, and brush the lemon syrup over the top (I like to do this twice to add more zing). Then set the cake aside to continue cooling.

5

Once the cake has completely cooled, tip it out of the tin. Mix the icing sugar with the lemon juice and zest until you have a creamy mixture with no lumps, and pour the glaze over the cake and leave to set.

Category

Ingredients

 170g unsalted butter, at room temperature
 170g caster sugar
 2 large eggs
 170g gluten-free flour
 2 lemons, zested
 1-2 tbsp poppy seeds
For the syrup:
 100g caster sugar
 3 lemons, juice only
For the icing:
 225g icing sugar
 1 lemon, zest and juice

Directions

1

Preheat the oven to 180C/160C fan/350F/ gas mark 4 and line an 18cm loaf tin with baking paper.

2

With an electric mixer, beat the butter and caster sugar until light and fluffy (5-7 minutes).Beat in the eggs, one at a time, adding 1 tbsp of flour with each. Once combined, fold in the remaining flour along with the zest of 2 lemons and juice of 1⁄2. Finally, fold in the poppy seeds.

3

Pour the batter into the lined tin. Place on the centre rack of the oven and bake for 35-45 minutes, until a skewer inserted into the centre of the sponge comes out clean. Remove from the oven and set aside to cool for about 5 minutes.

4

Combine the caster sugar and lemon juice to make the syrup. Poke holes through the loaf with a skewer, and brush the lemon syrup over the top (I like to do this twice to add more zing). Then set the cake aside to continue cooling.

5

Once the cake has completely cooled, tip it out of the tin. Mix the icing sugar with the lemon juice and zest until you have a creamy mixture with no lumps, and pour the glaze over the cake and leave to set.

Lemon and poppy seed drizzle loaf (gluten free)