I found this recipe in the Tesco magazine and thought I should try it out. I changed the measurements a bit and reduced the sugar because I don’t like cakes too sweet . Also, I used dairy-free spread so my version is suitable for those who have dairy allergy. This is how I made the cake:

You will need:

• 150g butter or dairy-free spread
• 100g  soft brown sugar
• 2 large eggs
• 150g gluten-free  self-raising flour, sieved
• 1 organic lemon
• 1 Tbsp poppy seeds
• 2 Tbsp icing sugar

How to make the cake

1. Heat the oven to 180°C. Line an loaf tin with baking paper.
2. Beat the butter or spread with the sugar with an electric mixer for 3-5 minutes, until it is light and fluffy.
3. Add the eggs, one at a time, together with a Tbsp of flour and keep beating. Gently fold in the rest of the flour.
4. Grate the lemon and add this to the mixture, together with the poppy seeds. Squeeze in the juice of ½ a lemon.
5. Spoon the mixture into the tin. Shake and tap the tin gently a few times for the batter to spread out evenly.
6. Bake for 45 minutes. Ask an adult to do a skewer test to make sure the cake is cooked through.
7. When it’s cooked properly, remove the tin from the oven and allow to cool for 5 minutes, then move the cake from the tin onto a wire rack. and let it cool cool completely.
8. When the cake is cold, put the icing sugar in a small bowl and stir in about 2 Tbsps of freshly squeezed lemon juice – the icing should be thick but spreadable.
9. Spread it onto the top of the cake with a spatula, allowing to drip some of it down the side of the cake.
10. Leave the icing to set (to become white) before you slice it.
11. Enjoy!