Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys lemon poppy seed cake, gf df ef sf nf. 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. Home » Cakes & Cupcakes » Lemon Poppy Seed Bundt Cake.
Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions daily. 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 nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have vickys lemon poppy seed cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:
- Make ready Dry Ingredients
- Get 230 grams gluten-free / plain flour
- Prepare 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
- Get 1/2 tsp sea salt
- Make ready Wet Ingredients
- Take 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
- Take 80 ml melted sunflower spread / butter
- Get 3 tbsp lemon juice
- Make ready 2 tbsp maple syrup
- Take 1 zest of 1 whole lemon
- Make ready 2 tsp apple cider vinegar
- Prepare 1/2 tsp vanilla extract
- Take Lemon Glaze
- Take 125 grams icing sugar
- Take 1 1/2 tbsp lemon juice
- Take water
This Lemon Poppyseed Cake is a tender, moist cake that's full of lemon flavor and poppy seeds! It's covered in a light lemon cream cheese frosting for a cake that's perfect for lemon lovers! It's no secret around here that I love a tasty lemon dessert. Healthy Greek Yogurt Lemon Poppyseed Pound Cake
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!
It is such a breath of fresh air when the holidays are over. Don't get me wrong, I love everything about Christmas, it is just so busy! 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. Three layers of lemon—in the cake, the syrup and the glaze—make this Lemon Poppy Seed Bundt Cake extra lemony!
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