VEGAN LEMON POPPY SEED LOAF CAKE

This Vegan Lemon Poppy Seed Loaf Cake with simple lemon glaze is moist, light, fluffy, and full of lemon flavor. Made with vegan sour cream, which makes it super soft. Easy cake recipe perfect for spring baking. No eggs, no butter.

Cut Lemon Poppy Seed Cake On Marble Board

THIS LEMON POPPY SEED LOAF CAKE IS

  • vegan
  • dairy-free
  • egg-free
  • zesty
  • citrusy
  • moist
  • fluffy
  • soft
  • full of lemon flavor
  • topped with lemon glaze
  • easy to make
  • made with vegan sour cream
  • has a little crunch of top
  • perfect spring cake

Slice Of Lemon Poppy Seed Cake

WHAT YOU NEED TO MAKE THE BEST LEMON POPPY SEED CAKE

You need the following ingredients to make this Vegan Lemon Poppy Seed Loaf (the exact measurements are in the recipe card below):

  • All-purpose flour – sift the flour to make sure there are no lumps.
  • Cornstarch – softens the cake.
  • Baking powder and baking soda – Leavening agents that help to raise the cake.
  • Sea salt – balances the sweetness.
  • White granulated sugar – keeps the cake light in color.
  • Sunflower oil – You can use any oil neutral in flavor, such as canola oil.
  • Vegan sour cream – makes the cake moist and soft. You can substitute for coconut yogurt. Make sure it has room temperature.
  • Lemon juice – gives tangy flavor.
  • Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. It should have room temperature.
  • Pure lemon essential oil – This is an optional ingredient. It gives the cake rich lemon flavor, which I personally love.
  • Lemon zest – add citrusy flavor. You can skip it if you don’t like a lot of lemon flavor.
  • Poppy seeds – It’s lemon poppy seed cake, after all.

For lemon glaze, you need:

  • Powdered sugar
  • Lemon juice

Equipment you need:

  • Loaf pan – 9 x 5 inch (25x13cm)
  • Parchment paper
  • 2 mixing bowls – one for dry ingredients, one for wet ingredients
  • Whisk
  • Strainer/sifter
  • Silicon spatula 
  • Cooling rack
  • Small bowl – for the lemon glaze

ingredients for lemon loaf cake

HOW TO MAKE VEGAN LEMON POPPY SEED LOAF CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set the pan aside.

Grease loaf pan lined with parchment paper

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

Mix the dry ingredients in mixing bowl

3. Step: Mix wet ingredients

In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.

4. Step: Combine wet ingredients with dry ingredients

Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).

Combining dry ingredients with wet ingredients

5. Step: Bake the lemon cake in the oven

Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes because all ovens vary.

6. Step: Let the cake cool completely

Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.

Lemon poppy seed cake after baking

7. Step: Make the lemon glaze

Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly. You can top it with some lemon zest or poppy seeds.

Slice and serve!

Pour the lemon glaze on top of cooled cake and spread evenly

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE LEMON POPPY SEED LOAF CAKE?

Store the cake (sliced or the whole loaf) in an airtight container at room temperature or in a fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES LEMON POPPY SEED CAKE LAST?

The cake will last up to 3-4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE LEMON POPPY SEED CAKE?

Yes, you can freeze the lemon poppy seed cake for up to 3 months – slice the loaf and store it in an airtight container. To unfreeze it, let it thaw at room temperature.

Close Up Of Lemon Cake

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Happy baking!

Cut Lemon Poppy Seed Cake On Marble Board

VEGAN LEMON POPPY SEED LOAF CAKE

Plantiful Bakery
This Vegan Lemon Poppy Seed Loaf Cake with simple lemon glaze is moist, light, fluffy, and full of lemon flavor. Made with vegan sour cream, which makes it super soft. Easy cake recipe perfect for spring baking. No eggs, no butter.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 1 loaf (about 12 slices)
Calories Per Serving: 283 kcal

Ingredients
  

Lemon Cake:

  • 240 g (1 cup) all-purpose flour
  • 1 tbsp (8g) cornstarch
  • 2 tsp baking powder
  • ½ tsp baking soda
  • pinch of sea salt
  • 230 g (1 cup) white granulated sugar
  • 120 ml (1/2 cup) sunflower oil (or canola oil) + extra for greasing
  • 100 g (7 tbsp) vegan sour cream*, room temperature
  • 2 tbsp (30ml) lemon juice
  • 3 tbsp (45m)l unsweetened almond milk, room temperature (use any plant-based milk)
  • 5 drops of pure lemon essential oil (optional)
  • zest of 1 lemon
  • 4 tbsp (36g) poppy seeds

Lemon Glaze:

  • 80 g (3/4 cup) powdered sugar
  • 1 tbsp + 1 tsp lemon juice

Instructions

  • Preheat the oven to 350°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil. Then line the pan with a strip of parchment paper. Set the pan aside.
  • To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
  • In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.
  • Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).
  • Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes.
  • Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.
  • Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly.
  • Slice and serve!

Notes

* Vegan sour cream: You can substitute for coconut yogurt.

Storage:

Store the cake (sliced or the whole loaf) in an airtight container at room temperature for up to 3-4 days or in a fridge for up to a week. You can also freeze the cake for up to 3 months.
Keyword all-purpose flour, almond milk, coconut sour cream, cornstarch, lemon juice, lemon zest, oven, poppy seeds, powdered sugar, sunflower oil, white cane sugar

Nutrition Facts

Serving: 1 slice / Calories: 283kcal / Total Fat: 11,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 43,3g / Fiber: 1,3g / Sugar: 26,0g / Protein: 2,7g / Sodium: 69mg / Iron: 1,2mg / Potassium: 47mg

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