• 175 g (6oz) baking or dairy free margarine
  • 175 g (6oz) caster sugar
  • 3 large eggs, beaten
  • 150 g (5oz) gluten and wheat free plain white flour blend
  • 2 sachets Dr. Oetker baking powder (gluten free)
  • 100 g (3 1/2oz) ground almonds
  • 1 tblsp poppy seeds
  • 7.5 ml (1 ½ tsp) Dr. Oetker natural lemon extract
  • Dr. Oetker cake release spray
  • To decorate:
  • 150 g (5oz) icing sugar
  • 5 ml (1tsp) Dr. Oetker natural lemon extract
  • 20 ml (4 tsp) warm water


  • Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Spray a 900g (2lb) loaf tin with Cake Release Spray to grease. Place the margarine and sugar into a bowl and beat together until pale and fluffy. Gradually beat in the eggs.
  • Sift in the flour and Baking Powder and add the ground almonds, poppy seeds and Natural Lemon Extract. Gently mix all of the ingredients together until well combined.
  • Spoon the mixture into the prepared tin and smooth the top. Bake in the oven for 50-55 minutes until risen, firm to the touch and a skewer inserted into the centre comes out clean. Turn on to a wire rack to cool completely.
  • To decorate, sieve the icing sugar into a bowl. Add the Natural Lemon Extract and mix in approx. 20ml (4 tsp) of warm water to make a smooth, soft icing. Spread over the top of the cake, allowing the icing to drizzle down the sides. Leave to set for a few minutes before slicing to serve.