Hello, I’m Jane. Today, I’m gonna show you how to make vickys lemon poppy seed cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Lemon Poppy Seed Cake Recipe
Vickys Lemon Poppy Seed Cake is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Vickys Lemon Poppy Seed Cake is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook vickys lemon poppy seed cake using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Lemon Poppy Seed Cake:
- Take Dry Ingredients
- Make ready 230 grams gluten-free / plain flour
- Prepare 170 grams granulated sugar
- Make ready 2 tbsp poppy seeds
- Take 2 tsp baking powder
- Get 1/2 tsp (scant) xanthan gum if using gluten-free flour
- Make ready 1/2 tsp sea salt
- Make ready Wet Ingredients
- Take 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
- Make ready 80 ml melted sunflower spread / butter
- Make ready 3 tbsp lemon juice
- Take 2 tbsp maple syrup
- Make ready 1 zest of 1 whole lemon
- Get 2 tsp apple cider vinegar
- Get 1/2 tsp vanilla extract
- Take Lemon Glaze
- Take 125 grams icing sugar
- Take 1 1/2 tbsp lemon juice
- Prepare water
Steps to make Vickys Lemon Poppy Seed Cake:
- 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!
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