Lemon Poppy Seed Cake

A ProVeg volunteer, Mirte, developed this delicious recipe for F.R.I.E.N.D. animal rescue , in Kent, England. This sanctuary for farm and companion animals gives previously neglected and unwanted animals a second chance at life.
  • Preparation Time: 25 minutes
  • Cooking Time: 45 minutes


Servings: 8

For the cake

  • 1
  • 250 g
    all-purpose flour
  • 20 g
  • 16 g
    baking powder
  • 150 g
  • 0.5 tsp
  • 1 tbsp
    poppy seeds
  • 1 tbsp
    lemon zest
  • 100 ml
    sunflower oil
  • 200 ml
    soya milk
  • 1 tsp
    vanilla extract

For the glaze

  • 75 g
    powdered sugar
  • 1.5 tbsp
    soya milk
  • 1 tsp
    vanilla extract


  1. Preheat the oven to 180 ℃ and grease a small cake tin.
  2. Mix the flour, cornflour, baking powder, sugar, salt and poppy seeds in a large bowl.
  3. Zest (or grate) the lemon rind, and squeeze the lemon juice into a measuring cup (you’ll need about 50 ml for the cake). Add the oil, soy milk and vanilla to the lemon juice and zest.
  4. Mix the dry and liquid ingredients together, but don’t overmix.
  5. Pour the batter into the cake tin and bake in the preheated oven for 35-45 minutes.
  6. Mix the ingredients for the glaze and pour over the cake, once it has cooled completely.


Tip: This is also delicious with orange instead of lemon.


Courses: Dessert
Special diets: Nut-free
Difficulty: Level 2 (average)
Cooking time: > 1 hour
Season: Spring
Number ingredients: 10-15 ingredients
Taste: Fresh, Sweet
Preparation method: Baking
Type of dish: Cake