Lemon-Poppyseed Cake
This Lemon-Poppyseed Cake is a delightful burst of citrusy goodness, and I absolutely adore how the poppy seeds add a charming crunch. It's perfect for brightening up any gathering!
I’ve always had a soft spot for lemon desserts, and this cake is no exception.
I remember baking this on sunny afternoons, filling the kitchen with the fresh, zesty aroma that just lifts my spirit.
The poppy seeds add a fun texture that makes each bite a little adventure.
Plus, it's entirely vegan, so I can share it with my friends and family without a second thought!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using almond almond milk here, but really, any plant-based almond milk will do. If you want a richer flavor, try using coconut almond milk! And don’t skip the lemon zest; it’s where all that fresh, zesty flavor comes from.
Tips & Notes
- •I like to store my cake in an airtight container to keep it fresh. It lasts for about 3-4 days, but trust me, it’s usually gone much faster than that!
- •If you want to make this a bit more indulgent, you can add a handful of chopped nuts or chocolate chips to the batter!
Recipe Variations
- •Sometimes I like to add a tablespoon of fresh ginger for an extra zing!
- •For a twist, try swapping out half of the lemon juice for orange juice for a lovely citrus blend.
Storage & Freezing
Store any leftover cake in an airtight container at room temperature for a couple of days or in the fridge for a week. You can also freeze slices for a quick treat later on!
Frequently Asked Questions
Can I use whole wheat flour instead?
Absolutely! Just know that it might make the cake a bit denser. I’d recommend a mix of whole wheat and all-purpose flour for a nice balance.
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This Lemon-Poppyseed Cake is a delightful burst of citrusy goodness, and I absolutely adore how the poppy seeds add a charming crunch. It's perfect for brightening up any gathering!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate bowl, mix the almond almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
- 4
Add the vegetable oil, lemon juice, lemon zest, and vanilla extract to the almond almond milk mixture, and whisk until well combined.
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- 6
Gently fold in the poppy seeds.
- 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 8
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- 10
If you’d like to frost it, mix powdered sugar with a little lemon juice until you reach your desired consistency, then drizzle over the cooled cake.
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