Name: Lemon Poppyseed Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Ingredients: Cake:; 2 cups (300g) all purpose flour; 3/4 cup (150g) sugar; 1 Tbsp (8g) poppy seeds; 1 tsp baking powder; zest of 2 lemon; 1/2 cup (120)ml lemon juice; 1/2 cup (120ml) vegetable oil; 2/3 cup (160ml) plant milk; Topping:; 160g iChoc white vanilla, melted; 1 tsp coconut oil

Ingredients

Scale

Cake:
2 cups (300g) all purpose flour
3/4 cup (150g) sugar
1 Tbsp (8g) poppy seeds
1 tsp baking powder
zest of 2 lemon
1/2 cup (120)ml lemon juice
1/2 cup (120ml) vegetable oil
2/3 cup (160ml) plant milk
Topping:
160g iChoc white vanilla, melted
1 tsp coconut oil

Instructions

Preheat the oven to 180°C/350°F and line a loaf tin with parchment paper.
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.
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.
Let cool down a bit before taking out of the tin and cover with melted white chocolate.
Let the chocolate firm up before slicing and serving.

Description

As in all of my recipes, 1 cup equals 250 ml.