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Lemon Poppy Seed Cake 🍋

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    Josh Di Mella
Lemon Poppyseed Cake

Lemon's are an extremely versatile fruit 🍋. They go well in both sweet and savory dishes! This recipe for a Lemon Poppy Seed cake is super moist and not overly sweet - perfect for any occasion!



  • 200g Almond milk
  • 80g Neutral Flavour Oil (e.g. Vegetable, Sunflower etc.)
  • 1tsp Vanilla Extract
  • Juice of 2 Lemons (approx 80g)
  • Zest of 2 Lemons
  • 2 eggs [1]
  • 25g Poppy Seeds
  • 300g All Purpose flour
  • 100g Sugar [2]
  • 20g (4 tsp) Baking Powder

Lemon Glaze (optional)

  • 75g Icing Sugar
  • Squeeze of lemon Juice


  1. Preheat oven to 180°C.
  2. Line a 9x5 baking tin with baking paper.
  3. Combine & mix the wet ingredients in a mixing bowl: Milk, oil, vanilla, lemon juice, lemon zest, eggs and poppy seeds.
  4. In a separate mixing bowl, combine & mix the dry ingredients: Flour, sugar, baking powder.
  5. Combine the dry ingredients with the wet ingredients and mix.
  6. Pour mixture into baking tin and bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean.
  7. After removing from the oven, leave to cool in the tin for 10 minutes, before removing the cake from the tin and letting cool completely on a wire rack.
  8. (optional) If adding a lemon glaze, mix the icing sugar with a squeeze of lemon juice, and spread over the top of the cake in a thin layer.


  1. For a vegan friendly recipe, you can omit the eggs. Note that the eggs do provide a better texture, colour & rise during baking.
  2. The sugar quantity is low to keep calories down. If you have a sweet tooth, or just want a sweeter cake... you can use 100g-200g.
If you have any questions or would like to discuss this topic further, feel free to connect with me on LinkedIn. I would be happy to hear your thoughts and continue the conversation! 😊