Step 1

Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.

Step 2

In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar, salt, lemon zest and poppy seeds, and mix until combined.

Step 3

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a mixture resembling coarse breadcrumbs (or coarse sand) in texture.

Step 4

In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.

Step 5

Transfer the cake batter into the lined baking tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 50 minutes or until risen, golden brown on top and an inserted toothpick comes out clean.If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Step 6

Allow to cool in the baking tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.

Step 7

Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. (You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.)

Step 8

Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.

Step 9

When the icing is half-dry, sprinkle the cake with poppy seeds.

Step 10

Enjoy!

Step 11

The lemon poppy seed cake keeps well in a closed container in a cool dry place for 3 - 4 days.