Vickys Lemon Poppy Seed Cake, GF DF EF SF NF. 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 full. This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly How to make lemon poppy seed cake.

The ring shape means you can add more drizzle. Drizzle it over the top of the cake, encouraging it to run down the sides a little. This Lemon Poppy Seed Cake refrigerates well and we actually prefer it chilled for an hour or so for easier slicing. You can have Vickys Lemon Poppy Seed Cake, GF DF EF SF NF using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

It's of Dry Ingredients.
You need 230 grams of gluten-free / plain flour.
Prepare 170 grams of granulated sugar.
You need 2 tbsp of poppy seeds.
It's 2 tsp of baking powder.
It's 1/2 tsp of (scant) xanthan gum if using gluten-free flour.
It's 1/2 tsp of sea salt.
You need of Wet Ingredients.
Prepare 240 ml of coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour.
Prepare 80 ml of melted sunflower spread / butter.
Prepare 3 tbsp of lemon juice.
It's 2 tbsp of maple syrup.
It's 1 of zest of 1 whole lemon.
Prepare 2 tsp of apple cider vinegar.
It's 1/2 tsp of vanilla extract.
Prepare of Lemon Glaze.
It's 125 grams of icing sugar.
Prepare 1 1/2 tbsp of lemon juice.
You need of water.

The little bit of cream cheese in the frosting keeps it from firming up too much in the fridge so you can serve it chilled or at room temperature. This Vegan Lemon Poppy Seed Cake with Cream Cheese Frosting and almonds is soft, moist and delicious with fresh lemon flavor. The recipe is quick and easy to make in one bowl, with a gluten-free option. Home » Cakes & Cupcakes » Lemon Poppy Seed Bundt Cake.

Vickys Lemon Poppy Seed Cake, GF DF EF SF NF instructions

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 lemon glaze really adds to the cake though and adds a little extra pop of lemon flavor, so don't leave it off! It's just two easy ingredients and you can mix it up in no time. 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.