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

lemon poppyseed loaf
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Best Season: Suitable throughout the year
Ingredients
  • For the cakes:
  • 175 g dairy free spread
  • 175 g caster sugar
  • zest of 2 lemons
  • 3 eggs
  • 250 g gluten free self raising flour
  • 1 tsp xanthan gum
  • 30 g poppy seeds
  • 4 tbsp dairy free natural yoghurt
  • For the icing:
  • 6 tbsp icing sugar
  • 6 tbsp lemon juice
Instructions
  1. 1
    Preheat the oven to 180 oC
  2. 2
    Grease 12 mini loaf tins
  3. 3
    Beat together the sugar and dairy free spread until light and fluffy
  4. 4
    Beat in the eggs individually
  5. 5
    Stir in the lemon zest, flour poppy seeds, natural yoghurt and xanthan gum
  6. 6
    Divide between the loaf tins and cook in the oven for 25 minutes
  7. 7
    Remove from the loaf tins and allow to cool completely
  8. 8
    Make the icing by stirring together the icing sugar and lemon juice
  9. 9
    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
Read it online: https://freefromfavourites.com/recipe/lemon-and-poppyseed-mini-loaves-gluten-free-dairy-free/