Hello, I am Jane. Today, I’m gonna show you how to prepare vickys lemon poppy seed cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit tastier. 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Vickys Lemon Poppy Seed Cake is something that I have loved my entire life. They’re nice and they look fantastic.
To be with this recipe, we must prepare a few ingredients. You can have vickys lemon poppy seed cake using 19 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vickys Lemon Poppy Seed Cake:
- Make ready Dry Ingredients
- Get 230 grams gluten-free / plain flour
- Take 170 grams granulated sugar
- Get 2 tbsp poppy seeds
- Prepare 2 tsp baking powder
- Get 1/2 tsp (scant) xanthan gum if using gluten-free flour
- Prepare 1/2 tsp sea salt
- Get Wet Ingredients
- Get 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
- Get 80 ml melted sunflower spread / butter
- Make ready 3 tbsp lemon juice
- Make ready 2 tbsp maple syrup
- Get 1 zest of 1 whole lemon
- Make ready 2 tsp apple cider vinegar
- Make ready 1/2 tsp vanilla extract
- Prepare Lemon Glaze
- Get 125 grams icing sugar
- Get 1 1/2 tbsp lemon juice
- Take 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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