Name: Lemon and Poppyseed Mini Loaves (Gluten Free, Dairy Free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: For the cakes:; 175 grams dairy free spread; 175 grams caster sugar; zest of 2 lemons; 3 eggs; 250 grams gluten free self raising flour; 1 teaspoon xanthan gum; 30 grams poppy seeds; 4 tablespoons dairy free natural yoghurt; For the icing:; 6 tablespoons icing sugar; 6 tablespoons lemon juice

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Lemon and Poppyseed Mini Loaves (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Cakes Recipe Keys: Dairy Free Gluten Free Mixing

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 12

Best Season: Suitable throughout the year

Instructions

Preheat the oven to 180 oC
Grease 12 mini loaf tins
Beat together the sugar and dairy free spread until light and fluffy
Beat in the eggs individually
Stir in the lemon zest, flour poppy seeds, natural yoghurt and xanthan gum
Divide between the loaf tins and cook in the oven for 25 minutes
Remove from the loaf tins and allow to cool completely
Make the icing by stirring together the icing sugar and lemon juice
Spread on the top of each of the loaves and enjoy with a cup of tea

Keywords: gluten free baking, dairy free baking, gluten free cake, gluten and dairy free baking recipes, gluten free cake ideas

Lemon and Poppyseed Mini Loaves (Gluten Free, Dairy Free)

Ingredients

Instructions

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