Moist Lemon Poppy Seed Cake has a little zing of sweet lemon freshness. It looks like a bread but tastes like a cake.
Poppy seed cake is just so beautiful. The lemony yellow color speckled with tiny little poppy seeds in 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 dessert 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.
Moist Lemon Poppy Seed Cake
Ingredients
- 2 cups all purpose flour
- 3/4 cup coconut sugar
- 3/4 cup sugar organic
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup water
- 1/2 cup coconut oil
- 1 teaspoon almond extract
- 2 tablespoons lemon juice , you can also fresh, 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, coconut 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
Nutrition
Ginny McMeans
Hi Amalia! Yes, you can use cane sugar and any oil that you like, The same measurements. The water is used for moisture of course. You can certainly use any dairy-free milk if you like. I was keeping the flavor very clean without a chance of almond or coconut coming through. It is delicious.
Amalia
Hi! I’m planning to try out this recipe tomorrow… it looks great! But, do you know if I can substitute the coconut sugar for raw cane sugar? and, do you know a good substitute for the coconut oil? I was also wondering about the water… I’ve never made a cake recipe with water in it! What’s the purpose of the water there? Thanks a lot! 🙂