Lemon Poppyseed Cake


  • 300g all purpose flour
  • 150g sugar
  • 1 tsp baking powder
  • zest of 2 lemon
  • 125ml lemon juice
  • 120ml vegetable oil
  • 160ml plant milk
  • 160g white vanilla, melted
  • 1 tsp coconut oil


  1. Preheat the oven to 180°c/350°f and line a loaf tin with parchment paper

  2. Place the flour, sugar, poppy seeds, baking powder and lemon zest in a bowl and mix well

  3. Add in the remaining wet ingredients and combine to a smooth batter

  4. Pour the batter into the tin and even out

  5. Place in the oven and bake for 45-50 minutes until a toothpick inserted comes out clean

  6. Let cool down a bit before taking out of the tin and cover with melted white chocolate

  7. Let the chocolate firm up before slicing and serving

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