Description
A refreshing and zesty Vegan Lemon Poppy Seed Cake that is moist, light, and bursting with citrus flavor. This dairy-free and egg-free cake combines tangy lemon with crunchy poppy seeds, topped with a smooth lemon glaze, making it a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 250 g (2 cups) plain (all-purpose) flour
- 10 g (1 packed Tablespoon) cornflour (cornstarch)
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 2 Tablespoons poppy seeds
- 200 g (1 cup) caster or granulated sugar
- 170 g (1 ½ cups) icing (powdered) sugar (for icing)
Wet Ingredients
- finely grated zest of 2 large lemons
- 3 Tablespoons lemon juice (for batter)
- 80 g (⅓ cup) vegan block butter (melted)
- 60 ml (¼ cup) olive oil or neutral oil
- 125 g (½ cup) unsweetened soy yogurt
- 125 ml (½ cup) unsweetened non-dairy milk (soy preferred)
- 2 Tablespoons lemon juice (for icing)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease a 20 cm (8 in) round cake tin that is 5 cm (2 in) deep, then line it with baking parchment to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the plain flour, cornflour, baking powder, bicarbonate of soda, and salt. This ensures an even distribution of leavening agents and a light crumb.
- Combine Wet Ingredients: In a separate jug, whisk together the finely grated lemon zest, lemon juice, melted vegan butter, olive oil, soy yogurt, and unsweetened non-dairy milk until smooth and uniformly mixed.
- Incorporate Wet into Dry: Add the wet ingredients into the bowl with the dry ingredients along with the granulated sugar. Stir using a balloon whisk until the batter is smooth and no dry lumps remain, ensuring a well-mixed but not overworked batter.
- Fold in Poppy Seeds: Gently fold the poppy seeds into the batter to evenly distribute them without deflating the mixture.
- Pour and Bake: Pour the batter into the prepared cake tin and spread it into an even layer. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the tin for about 20 minutes, then carefully turn it out onto a wire rack to cool completely, which prevents sogginess and maintains texture.
- Prepare Lemon Icing: To make the glaze, sift the icing sugar into a bowl and stir in 2 tablespoons of lemon juice to create a thick yet pourable glaze. Adjust the consistency by adding more lemon juice if too thick, or more icing sugar if too runny.
- Glaze and Serve: Pour the lemon icing over the cooled cake, allowing it to drizzle down the sides. Serve immediately or let set before slicing for a cleaner glaze finish.
Notes
- Make sure all wet ingredients are at room temperature for the best mixing results.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nutty twist, consider adding a handful of chopped almonds or walnuts to the batter.
- If you prefer a more intense lemon flavor, increase the lemon zest by one additional lemon.
- Use vegan butter that melts smoothly for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan lemon cake, lemon poppy seed cake, vegan desserts, dairy-free cake, egg-free cake, lemon glaze cake
