Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys lemon poppy seed cake, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Vickys Lemon Poppy Seed Cake, GF DF EF SF NF. My sister is a fabulous cake baker. I think I got the original recipe from her and I veganised it for Jack. Check out my orange poppyseed version too!
Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is simple, it is 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 whole life. They’re fine and they look wonderful.
To begin with this recipe, we must 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 can achieve that.
The ingredients needed to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:
- Take Dry Ingredients
- Make ready 230 grams gluten-free / plain flour
- Prepare 170 grams granulated sugar
- Get 2 tbsp poppy seeds
- Get 2 tsp baking powder
- Get 1/2 tsp (scant) xanthan gum if using gluten-free flour
- Prepare 1/2 tsp sea salt
- Prepare Wet Ingredients
- Prepare 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
- Take 80 ml melted sunflower spread / butter
- Make ready 3 tbsp lemon juice
- Prepare 2 tbsp maple syrup
- Make ready 1 zest of 1 whole lemon
- Take 2 tsp apple cider vinegar
- Take 1/2 tsp vanilla extract
- Get Lemon Glaze
- Get 125 grams icing sugar
- Get 1 1/2 tbsp lemon juice
- Get water
If you love lemon desserts as I do, this is a must-try recipe! Picture a moist Gluten Free Lemon Poppy Seed Cake with a Lemonade Icing. It is perfect with a cup of coffee, tea, or for dessert! One bite and you will be hooked on this easy to make dessert.
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!
It is perfect with a cup of coffee, tea, or for dessert! One bite and you will be hooked on this easy to make dessert. Nutrition Facts; For a Serving Size of (g) Cucumber Tomato Salad with Lemon Chia Seed Dressing. Helpful Tips to make Cucumber Tomato Salad with Lemon Poppy Seed Dressing: Cucumbers have a tendency to release a lot of liquid. To avoid a watery salad you can prep your cukes ahead.
So that’s going to wrap it up with this exceptional food vickys lemon poppy seed cake, gf df ef sf nf recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
