Iced lemon and poppyseed cakes

Lemon and Poppy Seed cakes - Miranda Gore Browne

Preparation time: 10 minutes | Baking time:         20-25 minutes

Ingredients (Makes at least 12):

Iced lemon and poppyseed cakes

  • 180g unsalted butter, softened
  • 180g caster sugar
  • Grated zest of 1 lemon
  • 4 large eggs, lightly beaten
  • 250g ground almonds
  • 2 tbsp poppy seeds
  • 2 tsp gluten-free baking powder
For the icing:
  • Grated zest and juice of 1 lemon
  • 150g icing sugar
Method:
  • Preheat the oven to 170°C (325°/Gas 3) and line a 12-hole muffin
    tray with paper cases.
  • Cream together the butter, sugar and lemon zest.
  • Beat in the eggs and then fold in the almonds, poppy seeds and
    baking powder.
  • Spoon into the prepared cases, smooth the tops with a palette knife
    and then bake in the preheated oven for 20–25 minutes, until golden
    and springy to the touch.
  • Mix the icing ingredients together in a bowl and spoon over
    the cakes once they are completely cold.

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