Lemon poppy seed cake has always been one of my favourite go-to treats and I was really happy with how this one turned out!
If the lemon cake isn't enough lemon, their is also a lemon-flavoured buttercream which makes this easy recipe heavenly and super creamy.
Who wants a slice? I really hope you enjoy this one!
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WHAT YOU NEED TO MAKE THIS DELICIOUS VEGAN LEMON CAKE
- All-purpose flour
- granulated sugar
- Baking soda
- Plank milk
- Apple cider vinegar
- Vegetable oil
- 3 Lemons
- Powdered sugar
- Vegan butter
- Lemon extract
HOW TO MAKE LEMON POPPY SEED CAKE
How To Make Vegan Poppy Seed Cake
Below you can take a look at a quick overview of how to make my lemon poppy seed cake. The full method is down on the recipe card. If you’re looking for detailed steps, be sure to see it!
First of all, combine your dry ingredients in a large bowl. Then add in the wet ingredients. Don't over-mix.
Pour your lemon cake mixture into the prepared cake tins. Bake for 25 minutes.
Once you have combined the buttercream ingredients, spread it onto your cake.
So that the buttercream can thicken a little, place your cake into the refrigerator for 30 minutes.
LEMON CAKE TIPS
- Don't over-mix the cake batter. This will give the cake a tough texture. The flour should be just combined so that there are no visible lumps.
- Don't add more than the recommended 2 tablespoons to the cake batter. Too many poppy seeds will make your cake gritty and dry.
WHY ADD POPPY SEEDS?
Poppy seeds work really well in this recipe due to their texture and their flavour. They give the cake an ever so slight crunch as well as having a mild, nutty flavour.
This lemon poppy seed cake isn't the same with the addition of my creamy lemon buttercream. This takes the treat to another level. In comparison to the lemon cake itself, the buttercream is tangier, giving the cake an extra citrus 'kick'.
However, this doesn't overwhelm the cake. The cake only has a slight lemon flavour which allows the buttercream to work its magic.
I could honestly eat this cake everyday!
VARIATIONS AND SUBSTITUTIONS
- If you're not keen on poppyseeds, use a different type of seed such as, toasted sesame seeds. These will emulate the nutty flavour.
- Some people prefer bitterness to sourness. If you can relate to this, substitute the lemons for limes.
HOW TO STORE LEMON CAKE
This lemon poppy seed cake will last for up to 4 days at room temperature and it'll stay fresh for up to 2 days in the fridge. It must remain in an airtight container until it's ready to be consumed.
HELPFUL EQUIPMENT FOR THIS RECIPE
- Large bowl
- 2x 7-inch, round cake tins.
Lemon Poppy Seed Cake | Vegan, Easy
For the cake:
- 350 g all-purpose flour
- 250 g granulated sugar
- 1.5 teaspoons salt
- 2 teaspoons baking soda
- 2 tablespoons poppyseeds
- 350 ml plant milk
- 2.5 teaspoons apple cider vinegar
- 140 ml vegetable oil
- 2 lemons juiced and zested
For the lemon buttercream:
- 400 g powdered sugar sifted
- 120 g vegan butter
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
- Preheat your oven to 180 Celsius.
- Grease two round, 7-inch cake tins and set aside.
Making the cakes:
- In a large mixing bowl, combine the flour, sugar, baking soda, poppy seeds and salt.
- Next, mix in the plant milk, apple cider vinegar, vegetable oil and the lemon juice and zest. Mix again but don't over-mix. The flour should be just mixed in enough so that there are no lumps.
- Equally, divide your cake batter between the two prepared cake tins. If you only have one tin, you can also bake the cakes one at a time.
- Bake the two cakes in the oven for 25 minutes or until a skewer comes out clean.
- Take your cakes out from the oven and allow them cool fully. In the meantime, let's make the lemon buttercream!
Making the lemon buttercream:
- In a large bowl, beat together all of the buttercream ingredients until smooth and creamy. Be patient and keep mixing, even if it feels too thick at first.
Layering the cake:
- If your cakes have now cooled, you can now apply the buttercream!
- Spread the lemon buttercream onto the flat side of one of the cakes.
- Place your other cake half over the filling. I like the sift some extra powdered sugar over the top of the cake.
- Place your cake into the fridge for 30 minutes as this will thicken the filling a little. Slice and serve.
- You can store this cake for up to 4 days at room temperature or for up to 2 days in the fridge.