Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys lemon poppy seed cake, gf df ef sf nf. One of my favorites. This time, I will make it a 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 foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something that I have loved my whole life.
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 get started with this recipe, we have to first prepare a few components. 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:
- Make ready Dry Ingredients
- Get 230 grams gluten-free / plain flour
- Prepare 170 grams granulated sugar
- Prepare 2 tbsp poppy seeds
- Prepare 2 tsp baking powder
- Make ready 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
- Prepare 3 tbsp lemon juice
- Make ready 2 tbsp maple syrup
- Prepare 1 zest of 1 whole lemon
- Prepare 2 tsp apple cider vinegar
- Take 1/2 tsp vanilla extract
- Make ready Lemon Glaze
- Get 125 grams icing sugar
- Make ready 1 1/2 tbsp lemon juice
- Make ready 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:
- 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!
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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