Lemon & Poppy Seed Sponge Cake

Lemon & Poppy Seed Sponge Cake

125g HCW Gluten-Free Self Raising Flour

100g butter

125g castor sugar

2 eggs

3 tbsp lemon juice

1 tbsp grated lemon rind

1 tbsp poppy seeds

1 tbsp icing sugar

1. Place flour, softened butter, sugar, eggs, lemon juice, rind and poppy seeds into a bowl and beat well.
2. Pour into a greased baking tin
3. Bake at 190°C (conventional oven) or 170°C (fan assisted oven) for 45 minutes.
4. Turn out onto a wire rack to cool.
5. When cold, dust with icing sugar.

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