Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys lemon poppy seed cake, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.
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. Vickys Cheese & Onion Scones, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.
To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:
- Prepare Dry Ingredients
- Make ready 230 grams gluten-free / plain flour
- Take 170 grams granulated sugar
- Make ready 2 tbsp poppy seeds
- Take 2 tsp baking powder
- Take 1/2 tsp (scant) xanthan gum if using gluten-free flour
- Prepare 1/2 tsp sea salt
- Get Wet Ingredients
- Take 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
- Take 80 ml melted sunflower spread / butter
- Get 3 tbsp lemon juice
- Prepare 2 tbsp maple syrup
- Get 1 zest of 1 whole lemon
- Get 2 tsp apple cider vinegar
- Take 1/2 tsp vanilla extract
- Prepare Lemon Glaze
- Get 125 grams icing sugar
- Get 1 1/2 tbsp lemon juice
- Take water
The lemon glaze really adds to the cake though and adds a little extra pop of lemon flavor, so don't leave it off! 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.
Instructions to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and line an 8"cake tin or a 9" x 5" loaf tin
- Zest and juice a whole lemon. You'll need some of the juice for the cake and some for the icing
- Whisk the dry ingredients together in a bowl and the wet ingredients including the lemon zest in another
- Mix the wet into the dry and stir until smooth
- 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
- Let cool in the tin for 10 minutes before turning out onto a wire rack
- 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
- 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
- Slice and enjoy!
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. For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. This Lemon Poppyseed Cake is a tender, moist cake that's full of lemon flavor and poppy seeds! It's covered in a light lemon cream cheese frosting for a cake that's perfect for lemon lovers!
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