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Lemon poppy seed cake ready 8
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4.82 from 11 votes

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake has a little zing of sweet lemon freshness.
Course Dessert
Cuisine Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Slices
Calories 391kcal
Author Ginny McMeans

Ingredients

  • 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

Instructions

  • Preheat the oven to 350°.
  • Lightly grease a loaf pan.
    Lightly grease a loaf pan
  • In a large bowl, add the flour, sugars, baking powder and salt.
    Add the flour sugars baking powder and salt
  • Add the water, oil, almond extract, lemon juice. Mix well.
    Add the water oil almond extract lemon juice
  • Fold in the poppy seeds.
    Fold in the poppy seeds
  • Pour into the prepared loaf pan. Bake at 350° for 1 hour.
    Pour into the prepared loaf pan
  • 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.

Video

Notes

Serve fresh. It also freezes perfectly.
 

Nutrition

Serving: 1Slice | Calories: 391kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Sodium: 179mg | Potassium: 182mg | Fiber: 2g | Sugar: 28g | Vitamin C: 1.5mg | Calcium: 145mg | Iron: 2.2mg