Lemon Poppy Seed Cake

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Let’s dive into the world of lemon poppy seed cake! It’s a fluffy, lemony delight topped with a whipped cream lemon frosting and adorned with candied lemon slices.

If you’re craving dessert, look no further than this lemon poppy seed cake! It’s like a burst of sunshine in every bite, and that lemon whipped cream frosting? Pure bliss!

Trust me, you’ve gotta taste this lemon poppy seed cake at least once in your life. The tangy lemon flavor paired with those little poppy seeds is a match made in dessert heaven. And don’t forget those homemade candied lemons on top – they’re the perfect finishing touch!

Lemon Poppy Seed Cake

Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 12


*For the Dry Ingredients:*

  • 3 cups all-purpose flour
  • 2 tablespoons fresh lemon zest
  • 1.5 tablespoons poppy seeds
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt

*For the Wet Ingredients:*

  • 2/3 cup melted coconut oil
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs at room temperature
  • 1.75 cups almond milk

*Candied Lemons:*

  • 1 large lemon thinly sliced
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons granulated sugar
  • 2 teaspoons turbinado sugar

*Whipped Cream Frosting:*

  • 1.5 cups heavy whipping cream
  • ½ cup + 1 tablespoon powdered sugar
  • 3 teaspoons fresh lemon juice
  • 1.5 teaspoon vanilla extract

*Optional Toppings:*

  • Lemon zest
  • Poppy seeds


  • Preheat your oven to 350ºF and line the bottom of a 9-inch round cake pan with parchment paper.
  • For the cake: Mix all the dry ingredients in a bowl and set aside.
  • In another bowl, beat coconut oil, sugar, and vanilla extract until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Slowly pour in almond milk.
  • Gently fold in the dry ingredients until just combined. Don’t overmix!
  • Transfer batter to the prepared pan and bake for 45 minutes or until done.
  • For the candied lemons: Simmer lemon slices in water, lemon juice, and sugar until soft and translucent. Sprinkle with turbinado sugar.
  • Let the cake cool for 10 minutes before removing from the pan and cooling completely.
  • Meanwhile, prepare the whipped cream frosting by whipping cream, powdered sugar, lemon juice, and vanilla extract until stiff peaks form.
  • Once the cake is cool, frost it generously with the whipped cream frosting.
  • Decorate with candied lemon slices, lemon zest, and poppy seeds.


  • Chia seeds can replace poppy seeds if needed.
  • Feel free to use any non-dairy milk instead of almond milk.

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