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Practical Way to Preparing 5-Star Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

Wishing to eat Vickys Lemon Poppy Seed Cake, GF DF EF SF NF a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with clear instructions on producing a Vickys Lemon Poppy Seed Cake, GF DF EF SF NF like a famous chef made.

Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys lemon poppy seed cake, gf df ef sf nf recipe. You can have vickys lemon poppy seed cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you do it.

To cook an extraordinary Vickys Lemon Poppy Seed Cake, GF DF EF SF NF, here are the components required:

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

After preparing the materials, next you are ready to make your tasty Vickys Lemon Poppy Seed Cake, GF DF EF SF NF by following the guidances on this section:

  1. Preheat the oven to gas 4 / 180C / 350°F 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.
  3. Whisk the dry ingredients together in a bowl and the wet ingredients including the lemon zest in another.
  4. Mix the wet into the dry and stir until smooth.
  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.
  6. Let cool in the tin for 10 minutes before turning out onto a wire rack.
  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.
  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.
  9. Slice and enjoy!.

Recipe : Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

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