Gluten Free Lemon & Poppy Seed Drizzle Cake

“If I knew you were coming I’d have baked a cake.”

Gluten Free Lemon & Poppy Seed Drizzle Cake

The basics

Preparation Time: 15 mins

Cooking Time: 35-40 mins

Serves/Makes: 1 cake


For the cake

1x 400g Delicious Alchemy Vanilla Sponge Mix
180g of soft unsalted butter or dairy free alternative
3 large eggs
Zest of 1 lemon
2 tsp/5g poppy seeds

For the lemon drizzle syrup

Juice of 1 lemon (55-60ml)
50g caster sugar


Step 1

Preheat the oven to 180C/160C fan. Grease and line the base of a 20cm (8 inch) deep round cake tin with greaseproof paper.
Put the cake mix, soft butter (or dairy free alternative), eggs, lemon zest and poppy seeds into a bowl. Beat together with an electric whisk for 15 secs. Stop, scrape down the bowl and mix for a further 10 secs.

Step 2

Spread the mixture into the tin and smooth into an even layer. Bake for 35-40 mins until lightly golden brown and springy to the touch. While it bakes, make the lemon syrup.

Step 3

To make the lemon syrup, stir the lemon juice and sugar together in a small bowl. Set aside while the cake bakes, by which time the sugar should have dissolved.

Step 4

Once baked, leave the cake to cool in the tin for 10 mins before pricking the top of the cake all over with a skewer. Gradually spoon the lemon syrup evenly over the surface of the cake. Leave to cool completely before running a knife around the edge of the cake and removing from the tin.