Preheat the oven to 180c / gas mark 5
170 g Self raising gluten-free flour 120 g light muscavado sugar 2 or 3 tbsp poppy seeds
140 g softened butter 4 eggs ( 3 if using non gf flour) 1 tsp baking powder
Juice and rind of 2 lemons – juice of 1/2 lemon for cake and 1 1/2 for drizzle topping
80 g sugar for topping (mix the sugar and lemon from 1 1/2 lemons together)
Put all of the ingredients for the cake (except lemon juice, rind and poppy seeds) in to a bowl and mix well. Add the lemon rind, juice from half a lemon and poppy seeds and combine. Put mixture in to the prepared tin and bake for about 35 mins – until skewer is clean.
Whilst the cake is still hot and in the tin spoon the lemon/sugar mixture all over the top of the cake. Once cool, remove the cake from the tin.