Lemon Poppy Seed Cake
Servings 12
Ingredients
*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
Instructions
- 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.
Notes
- Chia seeds can replace poppy seeds if needed.
- Feel free to use any non-dairy milk instead of almond milk.