Vegan lemon poppy seed cake with a soft, moist and light crumb and lots of flavor from fresh lemon juice and zest. The batter is easy to prepare and is baked in a loaf pan for ease!
Ingredients you’ll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Fresh lemon juice and zest, for the most authentic lemon flavor (no lemon extract here)! While lemon juice gives the cake a tender crumb, too much lemon juice can make a cake heavy and dense. This cake contains the maximum amount of lemon juice without weighing down the cake.
Any neutral-flavored oil, for example avocado oil. For extra depth of flavor (and to give the cake a slight golden hue), you can use a light olive oil.
Poppy seeds for a nutty flavor and crunchy texture. This cake also works well without poppy seeds (see my lemon olive oil loaf cake).
Optional: A few drops of yellow food color, or a pinch of turmeric to give the cake a more golden color. Note that turmeric may give your cake a greenish hue due to the natural chemical reaction of the ingredients.
Even though this cake doesn’t have eggs, we don’t need any special egg replacers. I carefully tested the ingredient ratios to ensure this cake is still light and fluffy.
Tips for making the cake batter
First, I recommend rubbing the sugar with the lemon zest in a large mixing bowl. This releases the lemon’s essential oils and flavor and deepens the flavor in the final cake! Then, mix in the dry ingredients and wet ingredients until combined.
For the best results, here are some tips:
- Make sure you measure your flour accurately. Use an electronic scale, or if you’re using measuring cups, use the spoon and level method. Too much flour will result in a dry crumbly cake.
- Avoid overmixing your batter. Overmixing any cake batter strengthens the gluten and makes a tough and dense cake.
Baking the cake
This cake takes about 55-60 minutes to bake and is ready when you can insert a toothpick in the middle and it comes out mostly clean.
Try to avoid opening the oven door during baking. Once I made this cake, I opened the oven door a few times and this caused the cake to deflate. The cake was still delicious, but it was a little denser than normal.
Due to the large amount of lemon juice in the cake, it will rise less than a plain vanilla cake – this is normal! If you want your cake to rise a little more, you can:
- Rest your cake batter in your loaf pan for 1 hour. The flour will absorb the liquid in the batter encouraging the cake to rise more and have a more delicate crumb. You can see the difference in this post by Handle the Heat. If it’s a cool day, rest the cake batter at room temperature. If it’s a warm day, rest the cake in the fridge.
- Start baking your lemon loaf at a higher heat. This forces the baking powder to react quicker so the loaf grows quicker in height. I suggest baking your loaf at 200°C (395°F) for 5 minutes then reducing the heat to 180°C (355°F) for the rest of the time.
Decorating the cake
This vegan lemon poppy seed cake is lovely with a simple lemon buttercream and homemade vegan lemon curd. It’s also wonderful topped with:
- Simple lemon icing made from just powdered sugar and lemon juice, such as the one in my lemon olive oil cake.
- Simple lemon glaze. Use my lemon icing but add more liquid to make it a thinner glaze.
- Vegan cream cheese frosting, such as the one in my carrot cake loaf recipe.
- Dairy-free whipping cream or yogurt.
Customizing this recipe
Berries and lemon are a dream combination! However, they may not work well in this recipe as the batter is a little runny so the berries are more likely to sink. Instead, I recommend checking out my vegan lemon blueberry cake recipe, and adding 1-2 tablespoons of poppyseeds if you want.
This cake bakes differently in a muffin or cupcake tin. For muffins, check out my vegan lemon poppy seed muffins. For cupcakes, use my lemon cupcake recipe, but add 1 ½ tablespoons of poppy seeds.
If you want to make a layer cake, I suggest using my lemon cake recipe. The recipe is similar to this loaf cake, but has been scaled for two 8-inch pans. To make a sheet cake, use my lemon cake recipe but bake it in a sheet pan.
More vegan lemon desserts
Or check out my other vegan cakes or quick breads baked in a loaf pan.
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Vegan Lemon Poppy Seed Cake
Vegan lemon poppy seed cake with a soft, moist and light crumb and lots of flavor from fresh lemon juice and zest. The batter is easy to prepare and is baked in a loaf pan for ease!
Servings: 10
Ingredients
Vegan Lemon Poppy Seed Cake
To decorate (optional, see note 3 for alternatives)
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Instructions
Make the cake:
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Preheat your oven to 180°C (355°F). Line an 8 inch (20 cm) loaf tin with parchment paper.
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Add the sugar and lemon zest to a large bowl. Rub the mixture together until the sugar is pale yellow and fragrant.
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Add the dry ingredients (flour, poppy seeds, baking powder and salt) to the bowl and whisk until the mixture is well combined. Add all the wet ingredients (milk, oil, lemon juice, and vanilla) and mix until just combined. Some lumps are fine, as long as they aren’t lumps of flour.
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Pour the cake batter into your prepared pan.
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Bake the cake for 55-60 minutes or until you can insert a toothpick in the center and there’s no wet batter on it (some moist crumbs are fine). The top of your cake should be golden brown.
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Allow the cake to cool in the loaf tin for 10 minutes then transfer to a cooling rack to cool completely.
Make the frosting:
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Add the vegan butter to a large bowl or the bowl of a stand mixer with the paddle attachment. Beat until light and fluffy. Add the sugar, lemon juice and vanilla extract and beat until combined. Add more sugar for a firmer frosting or more lemon juice (or milk) for a smoother frosting.
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Dollop the lemon frosting on your cooled loaf cake. If desired, use a small spoon to create swirl patterns on your frosting. Dot some lemon curd on top and swirl it into your frosting (save any leftover lemon curd to serve with the cake). Sprinkle the top with poppy seeds.
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Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days. The frosted cake can be stored in the freezer for up to 1 month.
Notes
- Don’t be tempted to add more lemon juice to this recipe as it will make the cake dense and stodgy. There’s a lot of lemon flavor in this cake, but if you want an extra zesty cake, use more lemon zest.
- To give your cake a subtle yellow color, use a light olive oil, a few drops of yellow food coloring or a pinch of turmeric. Note that turmeric can give you cake a slight green hue.
- Alternatively, serve the cake with a two-ingredient icing (check out the one from my lemon olive oil cake), with fresh berries or lightly dusted with powdered sugar.
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