Recipe of Any-night-of-the-week Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. 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. This time, 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 recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular 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 that.

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

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