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Published: . Last Updated: by: Ginny McMeans
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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.
Ingredients
- 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.
Chef Tips
- 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.
📋 Recipe
Lemon Poppy Seed Cake
Ginny McMeans
Lemon Poppy Seed Cake has a little zing of sweet lemon freshness.
4.82 from 11 votes
Print Pin Recipe Save
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine Cake
Servings 8 Slices
Calories 391 kcal
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.
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.
Video
Notes
Serve fresh. It also freezes perfectly.
Nutrition
Serving: 1SliceCalories: 391kcalCarbohydrates: 58gProtein: 4gFat: 16gSaturated Fat: 12gSodium: 179mgPotassium: 182mgFiber: 2gSugar: 28gVitamin C: 1.5mgCalcium: 145mgIron: 2.2mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Nancy
What is the measurement for the amount of vinegar in the Poppy seed cake recipe please ?
Shawn K.
Thanks! Can't wait to make it!
Ginny McMeans
Oops, I fixed the recipe. No vinegar for this cake. 🙂
Ashley @ Wishes & Dishes
Oh this looks so good! You're right that poppy seed cakes always look so pretty 🙂
The Food Hunter
I've always wanted to make this...not sure why I haven't
Linda Watson
Looks delicious! BUT, do you have any control over who advertises on your blog? At the bottom of the second photo of the cake slices there's a banner ad for Dairy Farmers of Washington "Milk, There Is No Substitute, Choose Natural".... For a vegan site, them are fightin' words!!!
Amanda @ The Kitcheneer
I love lemon poppy seed anything. I could go for a slice of this for breakfast!
Ginny McMeans
Ugh! Thems is fightin words! I will go and give it a try and see if they can block some ads. Thanks for letting me know.
Melissa from Hungry Food Love
I soooo want to wake up to the smell of this cake. Ohh and plus a cup of tea 🙂 wow! that would be amazing
Lora @cakeduch*ess
Lemon poppy seed cake has been a favorite of mine since I was a little girl...it's one of the first cakes I learned how to bake! Now to make your fantastic vegan version!! (saw the comment about the dairy ads...I think they're gone now!!) xx
Marjory @ Dinner-Mom
This looks fantastic Ginny! I'm not sure if I have it for breakfast or dessert...but, I would sure enjoy that lemon, poppy seed combo!
Lauren @ Healthy Delicious
I love the hint of almond extract in this! It makes it extra-special.
Kirsten/ComfortablyDomestic
You don't even want to know what I'd do for a slice of that lemon poppyseed cake right now--it's my favorite quick bread/cake.
Kim Beaulieu
I hear this ships really well. *wink wink*
I love lemon so this has to happen. Asap. It's so pretty, which is just a bonus.
Cookin Canuck
I still remember the first time I tried lemon poppyseed cake, and I have been a sucker for it ever since. This looks wonderful!
Christin@SpicySouthernKitchen
Love that you used coconut oil and coconut sugar in this bread. It looks delicious!
Rose | The Clean Dish
Mmmm Lemon Poppy Seed Cake reminds me of home!! I wish I had a slice with my afternoon coffee 🙂
Nancy P.@thebittersideofsweet
I have actually not eaten too many things with poppy seed and never have baked with it but I know I would love this! Looks delicious!
Sonya Rogers
and where do u find coconut sugar can I just use regular sugar and regular oil
Ginny McMeans
Hi Sonya! Coconut sugar is a Trader Joe's, Sprouts and natural food stores like that. Yes, you can use regular sugar and oil without any problem.
Rose
Hi there, is 3 cups of flour correct? I have a feeling it should be 2 cups because mine turned out like bread dough...and then I had to add more liquid to salvage the cake - don't know if it'll be ok yet as it's baking in the oven right now but just thought I'd let you know.
Lisa
I am out of cocunut sugar so am glad I can substitute with no issues. We just moved to a town that has ZERO vegan ingredients... not sure what I'm going to do about that. Hope I can order mail delivery for most things. Can't wait to have this melting in my mouth!! Thanks, Ginny!
Ginny McMeans
I am so sorry Rose - my notes say 2 cups. I have changed the recipe. Thank goodness you knew to add more liquid.
Ginny McMeans
That does get hard Lisa. I have to drive 40 minutes sometimes for ingredients but the internet is amazing for some things. Enjoy your new town!
Heather
Made this last night using whole grain flour and lemon juice concentrate...AMAZING! I have no idea how there is any left in the fridge.
Ginny McMeans
That is fantastic Heather! Whole grain flour - excellent. Thanks for letting me know!
Melanie
Hi Ginny! I made this lemon poppy seed cake for my family this afternoon and they LOVED it! Thank you so much for a great recipe.
Ginny McMeans
Wonderful Melanie! That makes me feel so good and thank you for telling me 🙂
Abby
Hi there!
8' about to make this but realized my coconut oil has been sitting in my shower. What do you recommend using in place of coconut oil?
Ginny McMeans
Hahaha! Coconut Oil in the shower is excellent. Now for the poppy seed cake :). A light olive oil will work great and you could also melt dairy-free butter.
Holley
I don't have coconut sugar, could I just use a cup and a half of regular Lara sugar?
Ginny McMeans
Yes Holley but cut the sugar back by 1/4 of a cup. So use 1 1/4 cup. That should work.
Ariane
Hello! My cake turned out a lot darker than yours, i.e close to ginger bread! The coconut sugar and the sugar itself being brown, how do you come up sith a white batter? Apart from that very nice cake. Thanks
Ginny McMeans
It surprises me that it was a lot darker. I am so sorry. I know that in photography you sometimes have to lighten the picture to compensate for light but your cake shouldn't be that much darker than the photo. White flour and white granulated sugar? I am stumped - again I apologize.
Alexia
I'm trying this now with a bit of a difference. I used 1 cup of cane sugar and substituted the oil for apple sauce to reduce the fat and sugar intake. I also added a teaspoon of lemon zest because I love the taste it gives and seeing the specs of zest in the cake. Tastes delicious so far, haven't had a proper slice yet, just (a few) crumbs while it cools!Ginny McMeans
That will work! It will be a little different from the original but should be great. I think sweeter (cane sugar) and the applesauce (if not sweetened) and lemon zest should add to that nice tart contrast. Sounds wonderful and thanks so much for your feedback!
Alissa Ferrari
HI Ginny!
First of all, I love your lemon poppy seed recipe!!
I also have my own blog. It isn't quite finished yet; I still need to post my first blog. I thought your lemon poppy seed cake recipe was perfect for my first blog. I was wondering if it was alright if I posted your recipe on my blog? I would give full credit to you, of course. If not, I totally understand! Have a great day, Alissa.Ginny McMeans
No Alissa, that is not alright. That is duplicate content and copyright infringement. It would be trouble for me and for you. You have to create your own recipes, take your own photos and write with your own words.
Stephanie
I made the recipe as 20 muffins at 20 minutes in the oven and they were fantastic! Thank you so much for sharing this recipe. It will certainly be a new staple in my vegan home 🙂Ginny McMeans
Thank is great and you are very welcome Stephanie! 20 Muffins is such a good idea. I want one right now 😀
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! 🙂
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.
Elisabeth
Hello! I just noticed that you changed the recipe from coconut oil to olive oil, I've made your recipe several times and love it so I'm just curious why you made the change! Excited to try it with olive oil tomorrow!
Ginny McMeans
Oh thanks! That's great you've made it so many times Elisabeth. I was trying to cut down in the saturated fat. I'm glad you're goging to give it a try. 🙂
Sally
This was delicious. It was moist as advertised and the flavors were really nice.Dinesh Prasad
Came out looking good ... only comment is that it was a bit too sweet for my tastes ... and I’m one that likes sweet things
