The Most Delicious Lemon Poppyseed Cake EVER
The name of this recipe is not an exaggeration, this is truly the best lemon poppyseed baked good you will ever eat in your entire life. It seriously tastes like something you would spend copious amounts of money on from your local bakery, and you would never know that it is actually filled with more nutrient-dense ingredient subs.
If you’re new here, I have an obsession with lemon poppyseed. Growing up, lemon poppyseed muffins were my favorite treat. There was a bakery below my brother’s orthodontist office, so every time he would go to get his braces fixed (lol), I would be so happy because that meant it was another opportunity for a muffin.
But back to the cake, I made this recipe in 2020 and it’s still on my top 5 list of favorites. In the words of my father, who is always a skeptic to these more-nutritious treats, “Your lemon poppyseed cake is especially delicious. You need to make more! Is this when you tell me there’s real butter and sugar in it?” So, I will let that be a testament to how exceptional this is. But make it and see for yourself!
RECIPE
Ingredients:
3 eggs
1/2 cup plant milk
1/2 cup maple syrup
1/3 cup melted vegan butter (I love Miyokos!)
1 fresh-squeezed lemon
1 tsp vanilla extract
1 1/2 cups almond flour
1/2 cup coconut flour
3 tbsp lemon zest
1 tbsp baking powder
1 tbsp poppyseeds
Dash of sea salt
Lemon Frosting: Using a hand mixer, combine 1/2 jar dairy-free vanilla frosting (I used Simple Mills) + 3 tbsp melted coconut oil + 1 tbsp plant milk + 1 tbsp fresh lemon juice
Directions:
Whisk eggs, milk, maple syrup, butter, lemon juice, and vanilla in a bowl until smooth.
Slowly fold in remaining ingredients and mix until batter forms. You may need to add a few more splashes of milk if the batter is too thick.
Pour batter into a parchment-lined loaf pan and bake at 350 for 45-50 minutes. Let cool completely and top with glaze and more lemon zest.
