Recipe of Super Quick Homemade Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vickys lemon poppy seed cake, gf df ef sf nf. One of my favorites food recipes. This time, I am going to 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 foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first 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 cook that.

The ingredients needed to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:

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