How to Make Speedy Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys lemon poppy seed cake, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is one of the most popular of current 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 which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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 can achieve that.

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

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