The combination of zesty lemon and crunchy poppy seeds in this Lemon Poppy Seed Cake recipe creates a delightful texture and flavour profile while the burst of colour makes it a feast for the eyes.

Dry ingredients

Wet ingredients

Icing ingredients

  • 1 ½ cups icing sugar
  • 2 tbsp lemon juice

Lifestyle Food Raw Poppy Seeds are rich in essential nutrients and offer a subtle yet distinct flavour that enhances sweet and savoury dishes. Whether you’re baking bread, cakes, or pastries, sprinkling them over salads or yoghurt, or incorporating them into savoury sauces and dressings, poppy seeds are a pantry essential for any home cook or baker.

Instructions

  1. Set your oven to 180°C.
  2. Grease a round cake tin (5 cm deep) and line it with baking parchment to ensure easy removal.
  3. In a large bowl, sift together the self-rising flour, cornstarch, baking powder, bicarbonate of soda, and salt.
  4. In a separate jug, whisk together the lemon zest, lemon juice, melted coconut oil, coconut cream (or vegan yoghurt), and plant-based milk until well combined.
  5. Add the wet ingredients to the dry ingredients along with the sugar. Whisk until no dry lumps remain, then gently fold in the poppy seeds.
  6. Pour the batter into the prepared tin and level the top. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
  7. Allow the cake to cool in the tin for a few minutes before carefully transferring it to a wire rack to cool completely.
  8. For the icing, sift the icing sugar into a bowl and stir in the lemon juice until you achieve a thick but pourable consistency. Adjust with more lemon juice or icing sugar if needed.
  9. Once the cake has cooled, pour the icing over the top and let it set before serving.