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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vickys lemon poppy seed cake, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna 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 recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have vickys lemon poppy seed cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:
  1. Make ready Dry Ingredients
  2. Take gluten-free / plain flour
  3. Take granulated sugar
  4. Make ready poppy seeds
  5. Prepare baking powder
  6. Get (scant) xanthan gum if using gluten-free flour
  7. Get sea salt
  8. Prepare Wet Ingredients
  9. Make ready coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
  10. Take melted sunflower spread / butter
  11. Get lemon juice
  12. Make ready maple syrup
  13. Get zest of 1 whole lemon
  14. Prepare apple cider vinegar
  15. Prepare vanilla extract
  16. Take Lemon Glaze
  17. Get icing sugar
  18. Make ready 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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