Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350f And Line An 8 Cake Tin Or A 9 X 5 Loaf Tinzest And Juice A Whole Lemon You Ll Need Some Of The Juice For The ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 4, 2021

Step:

  1. Preheat the oven to gas 4 / 180C / 350F and line an 8"cake tin or a 9" x 5" loaf tin

  2. Zest and juice a whole lemon. You'll need some of the juice for the cake and some for the icing

    Vickys Lemon Poppy Seed Cake, GF DF EF SF NF recipe step 2 photo
  3. Whisk the dry ingredients together in a bowl and the wet ingredients including the lemon zest in another

    Vickys Lemon Poppy Seed Cake, GF DF EF SF NF recipe step 3 photo
  4. Mix the wet into the dry and stir until smooth

    Vickys Lemon Poppy Seed Cake, GF DF EF SF NF recipe step 4 photo
  5. 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

    Vickys Lemon Poppy Seed Cake, GF DF EF SF NF recipe step 5 photo
  6. Let cool in the tin for 10 minutes before turning out onto a wire rack

    Vickys Lemon Poppy Seed Cake, GF DF EF SF NF recipe step 6 photo
  7. 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

    Vickys Lemon Poppy Seed Cake, GF DF EF SF NF recipe step 7 photo
  8. 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

    Vickys Lemon Poppy Seed Cake, GF DF EF SF NF recipe step 8 photo
  9. Slice and enjoy!

    Vickys Lemon Poppy Seed Cake, GF DF EF SF NF recipe step 9 photo

Ingredients

  1. Dry Ingredients
  2. 230 grams gluten-free / plain flour
  3. 170 grams granulated sugar
  4. 2 tbsp poppy seeds
  5. 2 tsp baking powder
  6. 1/2 tsp (scant) xanthan gum if using gluten-free flour
  7. 1/2 tsp sea salt
  8. Wet Ingredients
  9. 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
  10. 80 ml melted sunflower spread / butter
  11. 3 tbsp lemon juice
  12. 2 tbsp maple syrup
  13. 1 zest of 1 whole lemon
  14. 2 tsp apple cider vinegar
  15. 1/2 tsp vanilla extract
  16. Lemon Glaze
  17. 125 grams icing sugar
  18. 1 1/2 tbsp lemon juice
  19. water

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