This Lemon Poppy Seed Cake is moist, soft, and simple to make. It is bursting with poppy seeds, lemon, and topped with a delicious creamy lemon cream cheese frosting. It is super easy to make and just takes 15 minutes to prep. I’m a huge fan of cake and will honestly admit that I at half of the loaf after baking it. It taste wonderful topped with frostings, jam or nut butters.
Making this Lemon Poppy Seed Cake is super simple to make. First, preheat the oven to 350 degrees fahrenheit (176.6 C). Mix the dry and wet ingredients together in bowls separately. In a bowl combine the flour, sugar, baking powder, baking soda, and salt, chia seeds, and poppy seeds together. In a separate bowl combine the wet ingredients, lemon juice, softened coconut oil, lemon zest, vanilla, and almond milk.
Combine both wet and dry ingredients together and whisk. You want to make sure not to overmix your batter. I whisk my batter not longer than 30 seconds.
Spray your loaf pan with oil and line it with parchment paper. By doing this you will avoid the cake from sticking to your pan when its done baking.
Pour the batter in your loaf pan and add additional lemon zest to the top of your loaf (optional). You will notice that the batter will be very thick.
Depending on how hot your oven is bake loaf for 35 – 45 minutes. To check to see if your loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it, the bread is cooked all the way through. If not put it back in the oven for an additional 5 minutes and repeat the process until the cake is cooked all the way through.
After baking allow the Lemon Poppy Seed Loaf to cool for 10 minutes before cutting. This Lemon Poppy Seed Loaf is great for a quick grab and go breakfast, snack, or a dessert. My favorite way to eat them is midday with coffee. If I ever have leftovers I would wrap them up and pop them in the freezer to eat later in the week.
If you make this Lemon Poppy Seed Loaf I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
This Poppy Seed Lemon Cake is:
- Try not over mix your cake batter. I like to limit my mixing to 20-30 seconds.
- Do you love vanilla? Add 1 Tbsp of vanilla instead of 1 tsp to the cake batter.
- Line your loaf pan with parchment paper before adding the batter. This will prevent the cake from sticking to the pan after baking.
Lemon Poppy Seed Cake
This Poppy Seed Lemon Cake is moist, soft, and simple to make. Bursting with poppy seeds and lemon, and topped with a delicious creamy lemon cream cheese frosting. It is super easy to make and just takes 15 minutes to prep.
Lemon Poppy Seed Cake
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2/3 cup cane sugar
- 2 Tbsp poppy seeds
- 1 Tbsp chia seeds
- ½ cup softened coconut oil
- 1 cup dairy-free milk, I used almond
- 1 tsp vanilla
- 2 small lemons, seeds removed and juiced
- 1 Tbsp lemon zest
Lemon Cream Cheese Frosting
- 8 ounces or one container of vegan cream cheese
- 1 tsp lemon
- 1 tsp vanilla
- 1 Tbsp cane sugar (optional)
- Preheat the oven to 350 degrees fahrenheit (176.6 C).
- In a large bowl combine the flour, baking powder, baking soda, sugar, poppy seeds, chia seeds, and salt.
- In a separate bowl combine the softened coconut oil, milk, vanilla, lemon juice, lemon zest and whisk.
- Combine both the dry and wet ingredients together and whisk for 20-30 seconds.
- Pour batter in your loaf pan and add additional lemon zest to the top of the cake (optional).
- Bake for 35 – 45 minutes depending on your oven temperature. To test loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it the bread is cooked all the way through.
- Add the lemon cream cheese frosting ingredients together in a bowl. Using an electric mixer whip the frosting until it is fluffy and creamy.
- Spread the lemon cream cheese frosting on the Poppy Seed Lemon Cake after it cools. I like to wait at least 1 hour after baking.
- Leftovers will last 2-3 days in the fridge and a 1 month in the freezer wrapped up.