Coeliac Friendly Lemon and Poppyseed Loaf Cake

So after our initial win with the gluten free pancakes, I thought I'd try my hand at something slightly more complex. I love baking (I think I've already mentioned that) and I always have a cake on the go. Especially for the school pick-up, when Ariana is starving and wants something filling and comforting. I try to sneak in some goodness too, but I think if I'm baking it at least I know what's going in it and that makes me feel slightly less guilty at taking cake. I always have a piece of fruit for her I'm just trying to justify the cake...let's not go down that road!

This was a recipe I picked up from Tescos which I followed to the letter as it was my first attempt. I turned out ok, not as raised as I would normally like but it tasted delicious and was light and fluffy. Any tips on making my cakes a bit more raised? Do I need to buy a Kitchen Aid? I probably should, shouldn't I? A lovely cream one, that'll do the trick!

I think my tin was a different shape to the one mentioned, which is why my cake is wider and flatter!!

Here's the Tescos recipe:

170g Butter
170g Caster Sugar
170g Gluten Free Self-raising Flour
2 Large Eggs
1-2 Lemons - I used 2 and it gave a lovely lemony taste.
1tbsp Poppy Seeds
2 tbsp Icing Sugar

Heat the oven to 180C/350F/Gas Mark 4.
Beat the butter with the sugar in an electric mixer for 3-5 minutes or until it is light and fluffy. Grate the rind from the lemon. One at a time lightly beat in the eggs with a tablespoon of flour then fold in the rest of the flour along with the lemon rind, the poppy seeds and the juice of ½ a lemon. Line an 18cm/7inch loaf tin with oiled nonstick baking paper. Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.
Bake for 45 minutes or until a skewer comes out clean. Remove from the oven, allow to cool for a few minutes and then remove from the tin onto a rack and allow to cool completely. When the cake is cold, put the icing sugar in a small bowl and stir in up to 5 tsp of lemon juice - you want the icing to be quite thick but spreadable. Spoon it onto the top of the cake and then smooth it out with a spatula dipped in hot water, allowing the drips to run down the side of the cake.
And enjoy!!!

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