Vickys Lemon Poppy Seed Cake

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

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.
3. You'll need some of the juice for the cake and some for the icing
4. Whisk the dry ingredients together in a bowl and the wet ingredients including the lemon zest in another
5. Mix the wet into the dry and stir until smooth
6. 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
7. Let cool in the tin for 10 minutes before turning out onto a wire rack
8. To make the glaze add 1 & 1/2 tbsps lemon juice into the icing sugar and mix until combined.
9. Add more lemon juice or water a few drops at a time to thin down to your desired taste and consistency
10. Drizzle over the cooled cake.
11. 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
12. Slice and enjoy!

flour, sugar, poppy seeds, baking powder, xanthan, salt, coconut milk, sunflower spread, lemon juice, maple syrup, apple cider vinegar, vanilla, icing sugar, lemon juice

Taken from cookpad.com/us/recipes/366379-vickys-lemon-poppy-seed-cake (may not work)