Lemon poppy seed cake has a tangy sweetness of lemon that pairs perfectly with the slightly nutty flavor of poppy seeds. Despite its bread-like appearance, it tastes just like cake!
Table of Contents
Why You'll Love This Lemon Poppy Seed Cake Recipe
- Bursting With Flavor- Combining lemon and poppy seeds creates a refreshing and delicious taste.
- Easy To Make- This recipe is simple, and I love that it doesn't require fancy equipment or ingredients.
- Perfect for Any Occasion - This lemon poppy seed cake is always a hit, whether for a special occasion or a casual treat.
- All-Purpose Flour- Provides the structure and bulk of the cake.
- Coconut Sugar- Adds a touch of sweetness and caramel notes to the cake.
- Organic Granulated Sugar- A classic sugar that adds sweetness and helps with moisture.
- Baking Powder- Acts as a leavening agent to make the cake rise.
- Salt- Balances out the flavors of the other ingredients.
- Water- Provides moisture to the cake batter.
- Extra Virgin Olive Oil- Adds moisture and richness to the cake.
- Almond Extract- While vanilla extract is commonly used in baking, I prefer almond extract in this lemon poppy seed cake because it adds a unique nutty and sweet flavor that compliments the tangy and sweet flavors of the lemon and sugar. The combination creates a balanced and satisfying taste that I enjoy.
- Lemon Juice- Provides the zesty lemon flavor.
- Poppy Seeds- Gives the lemon cake texture and a slightly nutty taste.
How To Make Vegan Lemon Poppy Seed Cake
- Prep- Lighty grease a loaf pan and preheat your oven to 350F.
- Combine- Mix the all-purpose flour, coconut sugar, organic granulated sugar, baking powder, and salt in a large bowl.
- Add Wet Ingredients- Pour in the water, extra virgin olive oil, almond extract, and lemon juice to the dry mixture. Mix well until a smooth batter forms.
- Fold in the Poppy Seeds- Gently fold the poppy seeds into the cake batter.
- Bake- Pour the batter into the greased pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown.
- Enjoy- Let the cake cool in the pan for about 10 minutes, then carefully turn it out on a cooling rack to cool completely. Serve as desired, and enjoy!
Note- I love using this cake batter in muffin tins to make adorable bite-sized lemon poppy seed muffins for large gatherings.
- Living in the Midwest and having an abundance of citrus trees, I've learned that fresh lemon juice is far superior to store-bought! The best way to juice a lemon is to roll it on a cutting board with your palm, applying slight pressure before cutting and squeezing.
- I love anything with poppy seeds, so I tend to add a little extra to my cake. Feel free to adjust the amount of poppy seeds based on your preference.
- A simple yet delicious glaze I learned to make with my overstock of lemons combines powdered sugar and fresh lemon juice. Drizzle it over the cooled cake for an extra touch of sweetness!
Popular Substitutions And Additions
- Gluten-Free Option- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free blend or almond flour. Just be sure to check that your baking powder is also gluten-free.
- Oil- If you prefer vegan butter instead of olive oil, substitute it in equal amounts.
- Juice- Want a twist on the classic lemon poppy seed cake? Substitute the lemon juice with grapefruit juice or lime juice for a refreshing citrus flavor.
- Zest- For an added burst of citrus flavor, add some lime, grapefruit, orange, or lemon zest to the cake batter before baking.
- Extract- If almond extract is not your preference, you can substitute it with vanilla extract or leave it out altogether.
Vegan Lemon Poppy Seed Cake Storage
Leftover cake should be stored in an airtight container at room temperature for up to three days.
You can freeze individual slices by wrapping them well in plastic wrap or foil and thaw them as needed.
To reheat, thaw the slices at room temperature or warm them in the microwave for a few seconds.
Lemon Poppy Seed Cake
- 2 cups all purpose flour
- ½ cup coconut sugar - or granulated sugar
- ¾ cup granulated sugar - organic
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup water
- ½ cup extra virgin olive oil
- ½ teaspoon almond extract
- 2 tablespoons lemon juice - you can also substitute grapefruit juice
- 2- 4 tablespoons poppy seeds
- 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.