Lemon Poppy Seed Cake
Lemon Poppy Seed Pound Cake is a fantastic recipe for dessert or brunch.
Servings 10
Calories 221kcal
Equipment
Ingredients
- 2 cups flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup ganulated sugar
- 2 eggs (omit for vegan recipe)
- 3/4 cup almond milk (or regular milk)
- 1/4 cup vegetable oil
- 2 tblsp lemon juice
- lemon zest (two small lemons)
- 1 tsp vanilla extract
- 1 & 1/2 tbsp poppy seeds
Instructions
- Pre-heat oven to 350 degrees.
- Grease and flour your loaf pan.
- Whisk together sugar and lemon zest in a medium to large bowl. For the gluten free version use 1/4 cup Truvia.
- Add almond milk (or regular milk), vegetable oil, vanilla extract, poppy seeds, and lemon juice in a medium to large bowl. Add eggas also if you are doing the non-vegan version.
- In a different bowl, mix flour, salt, baking soda, and baking powder, and add it to the first bowl. Stir well.
- Pour the batter into the loaf pan and tap it firmly on the counter to release any air bubbles.
- Bake for 30-45 minutes or until a toothpick pushed into the center comes out clean.
- Let rest for five minutes. Then turn your pan upside down and gently tap the sides to release the cake. Allow to cool on a rack.
- Add desired amount of powdered sugar to the top of the cake. Cut in slices to serve.
Nutrition
Calories: 221kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 271mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg