140g lactose free unsalted butter, softened

100g caster sugar

1 tbsp poppy seeds, toasted

zest ½ lemon

2 large eggs, lightly beaten

140g gluten free self-raising flour

For the butter cream icing

85g lactose free butter, softened

175g icing sugar

zest and juice ½ lemon

Serves - 6


Heat oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with fairy cake cases.

Beat the lactose free butter and sugar in a big bowl with a wooden spoon until it is really soft, then add the lemon zest and poppy seeds.

Slowly stir in the eggs, then fold in the gluten free flour until it is all combined.

Use two teaspoons to divide the mixture between the cake cases.

Bake for 18-20 mins until the cakes are golden and springy when you touch them. Cool the cakes on a wire rack.

While you wait for the cakes to cool, make the butter cream icing.

Beat the lactose free butter until it is really soft. Gradually beat in the icing sugar, lemon zest and juice until it is thick and yummy.

Spread the lactose free butter cream on top of the cakes with the back of a spoon, then decorate with sprinkles or sweeties.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Lemon & poppyseed cupcakes