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Lemon Poppy Seed Cake has a little zing of sweet lemon freshness. It looks like bread but tastes like a cake.

Poppy seed cake is just so beautiful. The lemony yellow color speckled with tiny little poppy seeds is intriguing.

The only thing that you probably need to buy for this recipe is a jar of poppy seeds and possibly a lemon.

We live in the desert and are swimming in citrus this time of year. I happily have an orange a day and there are lemons galore.

Unfortunately, some extremely cold days got our grapefruit trees so we are hoping they come back. If not, have no fear, we will replant.

You will love yourself and your family will give you sparkling smiles if you make this cake.

So ... go for it. Nothing is more satisfying than turning out something special with so little effort.

🥘 Ingredients

All-purpose flour makes the cake lighter.

Coconut sugar adds a different type of sweet flavor in a very understated way.

Organic sugar is a delicious sweetener.

Baking powder is a leavening agent.

Sea salt is the perfect understated seasoning.

Water is necessary liquid.

Extra virgin olive oil adds flavor and richness to the cake.

Almond extract adds a little bit of nutty flavor to the mix.

Lemon juice just a little bit to add a tangy flavor.

Poppy seeds are a classic for this light sweet loaf cake.

🔪 Instructions

Lightly grease a loaf pan.

In a large bowl, add the flour, sugars, baking powder, and salt. The coconut sugar tastes delicious but it will turn the cake a little bit browner. I made this originally with all granulated sugar.

Add the water, oil, almond extract, lemon juice. Mix well.

Fold in the poppy seeds.

Pour into the prepared loaf pan.

Bake at 350° for 1 hour.

The edges are lightly golden brown, and a toothpick inserted in the middle comes out clean.

Let cool in the pan for 10 minutes.

Carefully turn out on a cooling rack to cool completely.

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If you take a photo of your lemon poppy seed cake I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Print 5 from 3 votes Moist Lemon Poppy Seed Cake Lemon Poppy Seed Cake has a little zing of sweet lemon freshness. Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 8 Slices Calories 391 kcal Author Ginny McMeans Ingredients 2 cups all purpose flour

3/4 cup coconut sugar - or granulated sugar

3/4 cup granulated sugar - organic

2 teaspoons baking powder

1/2 teaspoon sea salt

1 cup water

1/2 cup extra virgin olive oil

1 teaspoon almond extract

2 tablespoons lemon juice - you can also substitute grapefruit juice

2- 4 tablespoons poppy seeds Instructions Preheat the oven to 350°.

Lightly grease a loaf pan.

In a large bowl, add the flour, sugars, baking powder and salt.

Add the water, oil, almond extract, lemon juice. Mix well.

Fold in the poppy seeds.

Pour into the prepared loaf pan. Bake at 350° for 1 hour.

The edges are lightly golden brown, and a toothpick inserted in the middle comes out clean.

Let cool in the pan for 10 minutes. Carefully turn out on a cooling rack to cool completely. Notes Serve fresh. It also freezes perfectly. Nutrition Nutrition Facts Moist Lemon Poppy Seed Cake Amount Per Serving (1 Slice) Calories 391 Calories from Fat 144 % Daily Value* Fat 16g 25% Saturated Fat 12g 60% Sodium 179mg 7% Potassium 182mg 5% Carbohydrates 58g 19% Fiber 2g 8% Sugar 28g 31% Protein 4g 8% Vitamin C 1.5mg 2% Calcium 145mg 15% Iron 2.2mg 12% * Percent Daily Values are based on a 2000 calorie diet.

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