Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vickys lemon poppy seed cake, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break. To print the recipe check the. Lemon Poppyseed Cake is a moist cake that's full of lemon and poppy seeds!
Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something that I have loved my entire life.
To get started with this 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:
- Take Dry Ingredients
- Get 230 grams gluten-free / plain flour
- Make ready 170 grams granulated sugar
- Prepare 2 tbsp poppy seeds
- Make ready 2 tsp baking powder
- Take 1/2 tsp (scant) xanthan gum if using gluten-free flour
- Prepare 1/2 tsp sea salt
- Take Wet Ingredients
- Get 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
- Make ready 80 ml melted sunflower spread / butter
- Take 3 tbsp lemon juice
- Take 2 tbsp maple syrup
- Prepare 1 zest of 1 whole lemon
- Get 2 tsp apple cider vinegar
- Make ready 1/2 tsp vanilla extract
- Make ready Lemon Glaze
- Prepare 125 grams icing sugar
- Make ready 1 1/2 tbsp lemon juice
- Make ready water
Equal parts moist and fluffy, this lemon poppy seed cake is incredibly easy to make, and super delicious. The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze. This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic One tip: cut up the poundcake before the picnic but leave it in the baking pan It makes it easier to transport, and the pan protects it, too.
Steps 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!
The rest of the tender texture comes from Greek yogurt! It's full of bright lemon flavor with the perfect earthy touch from the poppy seeds. Store any leftover cake lightly covered in plastic wrap or tin. The texture of this Lemon Poppy Seed Cake is incredibly soft and moist, and the lemon flavor is balanced with the richness of the butter and the depth of the vanilla extract. There is nothing better than a slice of lemon cake to cure the winter blues.
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