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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys lemon poppy seed cake, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break. To print the recipe check the full. This pound cake is beyond addictive, which is really dangerous when a recipe is this easy to make! There's a touch of lavender in the batter, which really adds a wonderful depth of flavor to the cake.

To begin 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. Take 230 grams gluten-free / plain flour
  3. Take 170 grams granulated sugar
  4. Take 2 tbsp poppy seeds
  5. Make ready 2 tsp baking powder
  6. Take 1/2 tsp (scant) xanthan gum if using gluten-free flour
  7. Take 1/2 tsp sea salt
  8. Take 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. Make ready 2 tbsp maple syrup
  13. Get 1 zest of 1 whole lemon
  14. Prepare 2 tsp apple cider vinegar
  15. Take 1/2 tsp vanilla extract
  16. Prepare Lemon Glaze
  17. Make ready 125 grams icing sugar
  18. Get 1 1/2 tbsp lemon juice
  19. Take water

It's just two easy ingredients and you can mix it up in no time. Elevate a simple lemon poppy seed cake to new drizzly heights. The ring shape means you can add more drizzle. Drizzle it over the top of the cake, encouraging it to run down the sides a little.

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!

The ring shape means you can add more drizzle. Drizzle it over the top of the cake, encouraging it to run down the sides a little. Decorate with the lemon twists, flaked almonds and poppy seeds. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.

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