Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys lemon poppy seed cake, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit unique. 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 meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.
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!
To begin with this particular recipe, we must prepare a few components. You can have vickys lemon poppy seed cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:
- Get Dry Ingredients
- Make ready 230 grams gluten-free / plain flour
- Get 170 grams granulated sugar
- Get 2 tbsp poppy seeds
- Prepare 2 tsp baking powder
- Prepare 1/2 tsp (scant) xanthan gum if using gluten-free flour
- Take 1/2 tsp sea salt
- Take Wet Ingredients
- Make ready 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
- Make ready 80 ml melted sunflower spread / butter
- Get 3 tbsp lemon juice
- Prepare 2 tbsp maple syrup
- Make ready 1 zest of 1 whole lemon
- Make ready 2 tsp apple cider vinegar
- Get 1/2 tsp vanilla extract
- Prepare Lemon Glaze
- Take 125 grams icing sugar
- Take 1 1/2 tbsp lemon juice
- Take water
Add the butter, cream cheese, and vanilla extract to a large bowl. Add the coconut sugar to the bowl and mix for an additional minute, then beat in the eggs. You can call this gluten free lemon poppy seed cake recipe anything you like, perhaps the bigger decision is what lemon poppy seed cake topping is best :-). For this recipe, I created a simple lemonade icing.
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!
You can call this gluten free lemon poppy seed cake recipe anything you like, perhaps the bigger decision is what lemon poppy seed cake topping is best :-). For this recipe, I created a simple lemonade icing. You don't need any topping if you don't want your poppy seed loaf to be too sweet. The sweetened cake, still sour-at-heart is the perfect base for delivering a full-on Mediterranean feeling to your senses. A perfect lemon cake must be sweet, sour and above all moist, drenched in fact.
So that is going to wrap it up with this special food vickys lemon poppy seed cake, gf df ef sf nf recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
