175g lactose/dairy free butter, softened, plus extra for greasing
175g golden caster sugar
200g gluten free self-raising flour
4 lemons, zested and 2 juiced for icing
2 tbsp poppy seeds
125g pot lactose/dairy free cream
For the icing
200g icing sugar
3 tbsp lemon juice (see above)
Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
In a bowl, beat the lactose free butter and sugar until fluffy.
Add the rest of the ingredients and beat until combined.
Spoon into the tin and smooth over the top. Bake for 40-45 mins.
Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Recipe adapted from: Good Food