250g pack lactose free unsalted butter, very soft, plus extra for the tin
3 unwaxed lemons
200g golden caster sugar
2 medium zucchini, coarsely grated (you'll need 300g/10oz flesh)
1 tsp poppy seed, plus extra to decorate
1 tsp vanilla extract
200g gluten free self-raising flour
1 tsp gluten free baking powder
85g icing sugar
200g pack full-fat lactose free soft cheese
Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g lactose free butter, the caster sugar, eggs, zucchini, poppy seeds, vanilla and lemon zest into a mixing bowl.
Beat to a creamy batter. Stir in 1 tbsp lemon juice, the gluten free flour, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
Make a drizzle by mixing another tbsp lemon juice with 25g icing sugar. Put the remaining icing sugar and lactose free butter into a bowl, add the lactose free soft cheese, remaining lemon juice (about 2 tbsp) and grate in the final lemon’s zest. Beat to make a creamy, smooth frosting.
When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely.
Can be frozen at this stage for up to 1 month. Put one cake onto a serving plate and spread with just under half the frosting. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.