Gluten free lemon and poppyseed loaf

Gather

3 eggs

200g caster sugar

75g butter

120g total greek yoghurt (or lactose free yoghurt)

1 tsp powdered vanilla essence

1/2 tsp xanthan gum

170g self-raising gluten free flour

Zest of 3 lemons

10g poppy seeds

10ml almond milk

Method

1.) Preheat the oven to 160 degrees fan. Prepare a loaf tin with parchment paper. 2.) Using an electric whisk or handheld whisk, beat the eggs, sugar and butter until frothy. Mix in the Greek yogurt afterwards.

3.)In another bowl, sieve the flour, xanthan gum and vanilla essence. In three goes, add the dry ingredients to the wet ingredients and whisk each time until a batter forms.

4.) Fold in the lemon zest and poppyseeds and almond milk. Pour the batter into the prelined loaf tin. Bake for 50 minutes. Lower the temperature to 150 degrees (fan) 10 minutes before taking out the loaf.

5.) Leave in the tin for 10 minutes to cool before taking it out and serving.

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