Vickys Lemon Poppy Seed Cake, GF DF EF SF NF.
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.
Table of Contents
Show
Ingredients of Vickys Lemon Poppy Seed Cake, GF DF EF SF NF
- You need of Dry Ingredients.
- You need of gluten-free / plain flour.
- You need of granulated sugar.
- You need of poppy seeds.
- Prepare of baking powder.
- You need of (scant) xanthan gum if using gluten-free flour.
- You need of sea salt.
- You need of Wet Ingredients.
- It’s of coconut milk / milk of choice – 3 tablespoons extra for gluten-free flour.
- You need of melted sunflower spread / butter.
- You need of lemon juice.
- It’s of maple syrup.
- Prepare of zest of 1 whole lemon.
- You need of apple cider vinegar.
- You need of vanilla extract.
- Prepare of Lemon Glaze.
- Prepare of icing sugar.
- Prepare of lemon juice.
- You need of water.
Vickys Lemon Poppy Seed Cake, GF DF EF SF NF instructions
- 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!.
recipe by Vicky@Jacks Free-From Cookbook @cookpad
