Vickys Lemon Poppy Seed Cake, GF DF EF SF NF
Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys lemon poppy seed cake, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook vickys lemon poppy seed cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:
  1. Get Dry Ingredients
  2. Prepare 230 grams gluten-free / plain flour
  3. Make ready 170 grams granulated sugar
  4. Take 2 tbsp poppy seeds
  5. Make ready 2 tsp baking powder
  6. Prepare 1/2 tsp (scant) xanthan gum if using gluten-free flour
  7. Take 1/2 tsp sea salt
  8. Make ready Wet Ingredients
  9. Get 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
  10. Make ready 80 ml melted sunflower spread / butter
  11. Take 3 tbsp lemon juice
  12. Prepare 2 tbsp maple syrup
  13. Take 1 zest of 1 whole lemon
  14. Prepare 2 tsp apple cider vinegar
  15. Take 1/2 tsp vanilla extract
  16. Prepare Lemon Glaze
  17. Make ready 125 grams icing sugar
  18. Make ready 1 1/2 tbsp lemon juice
  19. Get water
Instructions to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and line an 8"cake tin or a 9" x 5" loaf tin
  2. Zest and juice a whole lemon. You'll need some of the juice for the cake and some for the icing
  3. Whisk the dry ingredients together in a bowl and the wet ingredients including the lemon zest in another
  4. Mix the wet into the dry and stir until smooth
  5. Pour into the tin and bake 30 - 35 minutes for a cake tin and 40 - 45 minutes for a loaf tin or until a skewer inserted in the middle comes out clean
  6. Let cool in the tin for 10 minutes before turning out onto a wire rack
  7. To make the glaze add 1 & 1/2 tbsps lemon juice into the icing sugar and mix until combined. Add more lemon juice or water a few drops at a time to thin down to your desired taste and consistency
  8. Drizzle over the cooled cake. The cleanest way is to put some parchment paper or clingfilm underneath the cooling rack then once the glaze sets you can just throw the paper away
  9. Slice and enjoy!

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