• dessert

Lemon Poppy Seed Cake

Votes: 48
Rating: 2.58
Rate this recipe!

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.



For the cake

1 lemon
250 gall-purpose flour
20 gcornstarch
16 gbaking powder
150 gsugar
0.5 tspsalt
1 tbsppoppy seeds
1 tbsplemon zest
100 mlsunflower oil
200 mlsoya milk
1 tspvanilla extract

For the glaze

75 gpowdered sugar
1.5 tbspsoya milk
1 tspvanilla extract

instructions25 min

  1. 1

    Preheat the oven to 180 ℃ and grease a small cake tin.

  2. 2

    Mix the flour, cornflour, baking powder, sugar, salt and poppy seeds in a large bowl.

  3. 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. 4

    Mix the dry and liquid ingredients together, but don't overmix.

  5. 5

    Pour the batter into the cake tin and bake in the preheated oven for 35-45 minutes.

  6. 6

    Mix the ingredients for the frosting and pour over the cake, once it has cooled completely.

Recipe notes

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

CategoriesRecipes, WVBS
Ingredientsall-purpose flour, baking powder, cornstarch, lemon, lemon zest, poppy seeds, powdered sugar, salt, soya milk, sugar, sunflower oil, vanilla extract
Special Dietnut-free
Difficultylevel 2 (average)
Cooking time> 1 hour
Number ingredients10-15 ingredients
Tastefresh, sweet
Preparation methodbaking
Type of dishcake
Otherschild friendly, supermarket friendly
CampaignWorld Vegan Bake Sale

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