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

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys lemon poppy seed cake, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Prepare Dry Ingredients
  2. Make ready 230 grams gluten-free / plain flour
  3. Take 170 grams granulated sugar
  4. Make ready 2 tbsp poppy seeds
  5. Prepare 2 tsp baking powder
  6. Take 1/2 tsp (scant) xanthan gum if using gluten-free flour
  7. Get 1/2 tsp sea salt
  8. Get Wet Ingredients
  9. Get 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
  10. Take 80 ml melted sunflower spread / butter
  11. Make ready 3 tbsp lemon juice
  12. Make ready 2 tbsp maple syrup
  13. Prepare 1 zest of 1 whole lemon
  14. Take 2 tsp apple cider vinegar
  15. Get 1/2 tsp vanilla extract
  16. Prepare Lemon Glaze
  17. Take 125 grams icing sugar
  18. Get 1 1/2 tbsp lemon juice
  19. Make ready 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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