Lemon Poppyseed Cake
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Dessert
Serves: 10
  • Cake:
  • 2 cups (300g) all purpose flour
  • ¾ cup (150g) sugar
  • 1 Tbsp (8g) poppy seeds
  • 1 tsp baking powder
  • zest of 2 lemon
  • ½ cup (120)ml lemon juice
  • ½ cup (120ml) vegetable oil
  • ⅔ cup (160ml) plant milk
  • Topping:
  • 160g iChoc white vanilla, melted
  • 1 tsp coconut oil
  1. Preheat the oven to 180°C/350°F and line a loaf tin with parchment paper.
  2. Place the flour, sugar, poppy seeds, baking powder and lemon zest in a bowl and mix well. Add in the remaining wet ingredients and combine to a smooth batter.
  3. Pour the batter into the tin and even out. Place in the oven and bake for 45-50 minutes until a toothpick inserted comes out clean.
  4. Let cool down a bit before taking out of the tin and cover with melted white chocolate.
  5. Let the chocolate firm up before slicing and serving.
Recipe by The Tasty K at https://thetastyk.com/2020/03/21/lemon-poppyseed-cake/