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

Vickys Lemon Poppy Seed Cake, GF DF EF SF NF - Family members warmth and closeness can be obtained in easy strategies. 1 of them is cooking and serving meals for the family. As a housewife, obviously you do not need to miss a meal together right? Cuisine also can be the important to a content household, a lot of really feel homesick simply because their cooking has been found elsewhere.

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Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is simple, 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 whole life. They are nice and they look fantastic.

To get started with this 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 cook it.

Ingredients needed to serve Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:

  1. Dry Ingredients
  2. 230 grams gluten-free / plain flour
  3. 170 grams granulated sugar
  4. 2 tbsp poppy seeds
  5. 2 tsp baking powder
  6. 1/2 tsp (scant) xanthan gum if using gluten-free flour
  7. 1/2 tsp sea salt
  8. Wet Ingredients
  9. 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
  10. 80 ml melted sunflower spread / butter
  11. 3 tbsp lemon juice
  12. 2 tbsp maple syrup
  13. 1 zest of 1 whole lemon
  14. 2 tsp apple cider vinegar
  15. 1/2 tsp vanilla extract
  16. Lemon Glaze
  17. 125 grams icing sugar
  18. 1 1/2 tbsp lemon juice
  19. water

Steps to cook 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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