250g pack lactose free unsalted butter, very soft, plus extra for the tin

3 unwaxed lemons

200g golden caster sugar

3 eggs

2 medium zucchini, coarsely grated (you'll need 300g/10oz flesh)

1 tsp poppy seed, plus extra to decorate

1 tsp vanilla extract

200g gluten free self-raising flour

1 tsp gluten free baking powder

85g icing sugar

200g pack full-fat lactose free soft cheese

Serves - 6


Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl.

Put 200g lactose free butter, the caster sugar, eggs, zucchini, poppy seeds, vanilla and lemon zest into a mixing bowl.

Beat to a creamy batter. Stir in 1 tbsp lemon juice, the gluten free  flour, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.

Make a drizzle by mixing another tbsp lemon juice with 25g icing sugar. Put the remaining icing sugar and lactose free butter into a bowl, add the lactose free  soft cheese, remaining lemon juice (about 2 tbsp) and grate in the final lemon’s zest. Beat to make a creamy, smooth frosting.

When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely.

Can be frozen at this stage for up to 1 month. Put one cake onto a serving plate and spread with just under half the frosting. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.

Recipe adapted from: Good Food
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