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    Home » Recipes » Baking Recipes

    Published: Feb 21, 2022 · Modified: Jan 7, 2023 by DJ · This post may contain affiliate links · 1 Comment

    Lemon Poppy Seed Cake | Vegan, Easy

    Jump to Recipe·Print Recipe

    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!

    Here are some other cakes that I think you'll like: Vegan chocolate peanut butter cake, vegan chocolate fudge cake.

    PREFER TO WATCH INSTEAD?

    WHAT YOU NEED TO MAKE THIS DELICIOUS VEGAN LEMON CAKE

    • All-purpose flour
    • granulated sugar
    • Salt
    • Baking soda
    • Poppyseeds
    • Plank milk
    • Apple cider vinegar
    • Vegetable oil
    • 3 Lemons
    • Powdered sugar
    • Vegan butter
    • Lemon extract

    HOW TO MAKE LEMON POPPY SEED CAKE

    An aerial shot of the ingredients needed to make a vegan lemon poppy seed cake. Flour, poppy seeds, sugar, baking powder, salt, plant milk, vegetable oil, vanilla, apple cider vinegar, lemons, vegan butter, lemon extract and powdered sugar.

    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!

    STEP ONE

    First of all, combine your dry ingredients in a large bowl. Then add in the wet ingredients. Don't over-mix.

    STEP TWO

    Pour your lemon cake mixture into the prepared cake tins. Bake for 25 minutes.

    STEP THREE

    Once you have combined the buttercream ingredients, spread it onto your cake.

    STEP FOUR

    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.

    A fork slicing through a slice of lemon poppy seed cake.

    LEMON BUTTERCREAM

    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!

    A whole, unsliced lemon poppy seed cake. Lemon buttercream oozing out. Powdered sugar on top.

    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.
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A whole lemon poppy seed cake. Filled with oozing lemon buttercream.

    Lemon Poppy Seed Cake | Vegan, Easy


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 40 minutes
    • Yield: 1 cake 1x
    • Diet: Vegan
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    Description

    This lemon & poppyseed cake is one of my faves. Check it out!


    Ingredients

    Units Scale

    For the cake:

    Dry Ingredients:

    • 350g all-purpose flour
    • 250g granulated sugar
    • 1.5 teaspoons salt
    • 2 teaspoons baking soda
    • 2 tablespoons poppyseeds

    Wet Ingredients:

    • 350ml plant milk
    • 2.5 teaspoons apple cider vinegar
    • 140ml vegetable oil
    • 2 lemons, juiced and zested

    For the lemon buttercream:

    • 400g powdered sugar, sifted
    • 120g vegan butter
    • 3 tablespoons lemon juice
    • 1 teaspoon lemon extract

    Instructions

    Preparation:

    1. Preheat your oven to 180 Celsius.
    2. Grease two round, 7-inch cake tins and set aside.

    Making the cakes:

    1. In a large mixing bowl, combine the flour, sugar, baking soda, poppy seeds and salt. 
    2. 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.
    3. 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. 
    4. Bake the two cakes in the oven for 25 minutes or until a skewer comes out clean. 
    5. 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:

    1. 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:

    1. If your cakes have now cooled, you can now apply the buttercream! 
    2. Spread the lemon buttercream onto the flat side of one of the cakes. 
    3. Place your other cake half over the filling. I like the sift some extra powdered sugar over the top of the cake.
    4. Place your cake into the fridge for 30 minutes as this will thicken the filling a little. Slice and serve. 

    Notes

    • You can store this cake for up to 4 days at room temperature or for up to 2 days in the fridge.
    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Lemon Poppy Seed Cake

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 467
    • Sugar: 54.6 g
    • Sodium: 604.3 mg
    • Fat: 16.1 g
    • Carbohydrates: 80.1 g
    • Protein: 3.7 g
    • Cholesterol: 0 mg

    Keywords: lemon poppy seed cake, vegan lemon cake, lemon cakes, vegan baking , vegan cakes, poppy seeds

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

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    Reader Interactions

    Comments

    1. Yvonne says

      January 07, 2023 at 5:39 pm

      Need to try this recipe ASAP

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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