Lemon Poppy Seed Cake
Ingredients
The cake
-
3
cups
all-purpose flour
-
2
tablespoons
fresh lemon zest
-
1½
tablespoons
poppy seeds
-
4
teaspoons
baking powder
-
1
teaspoon
kosher salt
-
⅔
cup
melted coconut oil
-
¾
cup
granulated sugar
-
2
teaspoons
vanilla extract
-
4
large
eggs, room temperature
-
1¾
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
-
1½
cups
heavy whipping cream
-
½
cup
powdered sugar
-
3
teaspoons
fresh lemon juice
-
1½
teaspoons
vanilla extract
Optional toppings
-
to taste
lemon zest
-
to taste
poppy seeds
Instructions
- Preheat the oven to 350ºF and prepare a cake pan with parchment paper.
- Mix all dry ingredients in a bowl and set aside.
- In a stand mixer, combine melted coconut oil, sugar, and vanilla, beating until light in color.
- Add eggs one at a time, mixing until just combined.
- Slowly pour in almond milk and mix until combined.
- Gradually add dry ingredients to wet ingredients, mixing until just incorporated.
- Pour batter into the prepared pan and bake for 45 minutes or until done.
- For candied lemons, combine water, lemon juice, and sugar in a skillet and bring to a boil.
- Add lemon slices, reduce heat, and simmer for 15 minutes, flipping once.
- Dust lemon slices with turbinado sugar and let cool.
- For the frosting, whip heavy cream, powdered sugar, lemon juice, and vanilla until stiff peaks form.
- Once the cake is cool, frost it with whipped cream and top with candied lemons, zest, and poppy seeds.
Nutrition Facts (estimated)
Servings
12
Calories
433
Total fat
25g
Total carbohydrates
47g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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