140g lactose free unsalted butter, softened
100g caster sugar
1 tbsp poppy seeds, toasted
zest ½ lemon
2 large eggs, lightly beaten
140g gluten free self-raising flour
For the butter cream icing
85g lactose free butter, softened
175g icing sugar
zest and juice ½ lemon
Heat oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with fairy cake cases.
Beat the lactose free butter and sugar in a big bowl with a wooden spoon until it is really soft, then add the lemon zest and poppy seeds.
Slowly stir in the eggs, then fold in the gluten free flour until it is all combined. Use two teaspoons to divide the mixture between the cake cases.
Bake for 18-20 mins until the cakes are golden and springy when you touch them. Cool the cakes on a wire rack.
While you wait for the cakes to cool, make the butter cream icing. Beat the lactose free butter until it is really soft.
Gradually beat in the icing sugar, lemon zest and juice until it is thick and yummy.
Spread the lactose free butter cream on top of the cakes with the back of a spoon, then decorate with sprinkles or sweeties
Recipe adapted from: Good Food