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Moist Lemon Poppy Seed Cake has a little zing of sweet lemon freshness. It looks like a bread but tastes like a cake.
5 from 4 votes

Moist 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


  • 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


  • 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.


Serve fresh. It also freezes perfectly.


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