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Lemon Poppy Seed Cake
This zesty, moist and rich cake is absolute perfection! It’s super easy and quick to put together, making it a great recipe to keep on hand when you need a last-minute dessert. All you need is a few simple ingredients! Optional to make this vegan using chia eggs.
Image & recipe by @bakeateasy
INGREDIENTS
Lemon Poppy Seed Cake Ingredients
- 1 1/4 cups organic self raising white flour ⠀
- 3/4 cup sugar of choice
- 2 chia eggs (see recipe below), for non-vegan option use 2 regular eggs⠀
- 1/3 cup organic sunflower oil
- 1/2 tsp organic vanilla bean powder
- 2 lemons, peeled and diced⠀
- 1 zest of lemon
- 3 tbsp poppy seeds ⠀
- 1 tsp baking powder⠀
- 1/2 tsp organic bi-carb soda⠀
- 1/2 tsp Celtic or Himalayan salt
- Organic olive oil for greasing
Glazing Ingredients
- 1 1/2 cups organic icing sugar⠀
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp heavy coconut cream or plant-based milk of choice
TIME
25-30 Minutes
SERVES
8
DIFFICULTY
METHOD
Preheat oven to 180°C.
1Line a loaf pan with baking paper or greased with olive oil and flour.
2Add all ingredients into a blender or food processer and process for 2 minutes or until everything is well combined.⠀
3Pour batter into the prepared pan and bake for 25 to 30 mins or until golden brown. Let it cool for 10 minutes before removing from pan.
4Prepare the glaze by combining all the ingredients in a medium bowl and stir until smooth. Pour the glaze over the completely cooled cake and spread it so that the entire top is covered. Serve with an aromatic cup of Earl Grey Tea Latte and enjoy!
5Chia Egg Recipe
1 tbsp ground chia seeds + 3 tbsp warm water will make one chia egg.
- Mix the chia seeds with the water.
- Let it sit and gel up for 5 minutes before using.
Read our blog on egg substitutes and how to use them.
6Dessert
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