Simple Way to Prepare Jamie Oliver Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys lemon poppy seed cake, gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Vickys Lemon Poppy Seed Cake, GF DF EF SF NF is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook vickys lemon poppy seed cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:

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

Instructions to make Vickys Lemon Poppy Seed Cake, GF DF EF SF NF:

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!

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