Steps to Prepare Homemade Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vickys lemon poppy seed cake, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little 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 on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must 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 cook it.

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

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