Storing & Freezing Tips
- To store: this healthy lemon poppy seed bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to the fridge or freezer.
- To freeze: this loaf freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat. Feel free to freeze it without the glaze and then top it once it is thawed out.
Grinding Poppy Seeds Using A Coffee Grinder
Ive also tried grinding poppy seeds in an electric coffee grinder with success. In fact, in my case the coffee grinder did an even better job than the food processor yielding super finely ground seeds, almost like powder. Shaking the grinder up and down while grinding helps for an even result.
The only disadvantage: You have to grind the poppy seeds in batches since the coffee grinder is small. I do 3 tablespoons seeds per batch. There are reasonable priced models that will do the job just fine. I bought my electric grinder years ago for grinding spices, and not coffee.
Enjoy!
Yield: 7-8 inch cake
You only need 6 ingredients for this dark, moist poppy seed cake one of Austrias most beloved cakes. Its gluten-free, soft and light, and at the same time it tastes rich and nutty. Its not overly sweet or dense at all.
Recipe: Ursula | lilvienna.com
- 3 large eggs, at room temperature, separated
- Pinch of salt
- 7 tablespoons unsalted butter, softened
- 1/3 cup sugar
- Grated lemon zest of 1/2 organic lemon
- 100 g ground poppy seeds , see notes for grinding
- 50 g finely ground hazelnuts/hazelnut meal
- 3 tablespoons milk
- Powdered sugar for dusting, optional
Instructions
Notes
How To Make Gluten Free Bundt Cake
Baking this lemon poppy seed bundt cake is really not all that difficult either. I love bundt cakes because they automatically turn out pretty. And all you need for the topping is a simple glaze.
But here are some things I wanted you to know about this recipe
- Butter I was referencing several different lemon poppy seed cakes and most called for a full cup of butter. I decided to take the butter down a notch but still wanted a bit for some flavor. So there is just 1/4 cup butter in here but if dairy-free, you can use all oil.
- non-dairy milk + lemon juice This combo acts as a homemade buttermilk, if you will, but just dairy-free. Buttermilk is a common ingredient in many conventional lemon poppy seed bundt cakes, but Ive had success with making a non-dairy version for most of my recipes when I am thinking about the dairy-free folk.
- Lemons Dont skimp on the lemon zest here! I used about 1/4 cup of lemon zest, and then 1/2 cup of lemon juice. I thought the flavor was really good on its own. But if youre really wanting to take it up a notch, you can also add a touch of lemon extract .
- MAKE AHEAD TIP: Try making this cake the day before and store tightly covered in the fridge. Then all thats left to do the day of serving is making the glaze.
All in all a pretty standard recipe. It doesnt take too long to bake and once the cake is cooled you can drizzle on the glaze. Do make sure the cake is entirely cool though or your glaze will melt into the cake.
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Where To Buy Poppy Seeds
When living in the US, I realized that ground poppy seeds are not easily available at grocery stores unlike they are in Austria. In fact, I had a hard time finding them in the Boston area.
Most stores in Austria would carry different kinds of poppy seeds as well as whole and ground varieties. The only variety I could find in the US were whole poppy seeds in the bin/bulk sections and spice aisles of supermarkets and coops. Often times they are available in small amounts and at high prices.
So, if you need larger amounts of poppy seeds, like 1 cup ground poppy seeds asked for in this recipe, Id suggest you buy them online as they are much more reasonable priced and often have better quality. If you can, get them already ground for easy handling.
Also, do not buy a product called poppy seed filling for this cake, since these products not only contain ground poppy seeds but other ingredients like sugar and spices too.
To sum up: This cake needs ground poppy seeds, so please do not use whole seeds. Luckily, it is easy to grind poppy seeds at home.
The Perfect Dessert For Anytime
The great thing about this Lemon Poppy Seed Cake loaf is that its the perfect sweet treat for any occasion! Not only for a cozy afternoon snack or picnic but, its also very practical to take to work, school or even to eat it for breakfast. You can enjoy it while its still freshly baked and store leftovers in the fridge for the next few days. However, being honest, it never lasts that long in my kitchen, because its so yummy and I always have to share with my hungry neighbors, haha!
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Can I Make This Low Carb
To make a keto lemon poppy seed cake, use these ingredients and instructions below.
The ingredients 1/2 cup coconut flour, 1 cup unsweetened applesauce, 1/2 teaspoon baking soda, 1/4 cup sugar free maple syrup, 1/4 cup almond butter, 1/4 tsp vanilla extract, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 4 large eggs.
Preheat the oven to 180C/350F. In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and whisk until fully combined and a smooth batter remains. Transfer to a loaf pan, cake pan or square pan and bake for 30-35 minutes, or until a skewer comes out clean. Let cool in the cake pan until cool, before frosting.
All About This Vegan Gluten
Poppy seeds and lemon are a classic flavour combination, sure to please most cake eaters. I added fresh thyme from my greenhouse, to highlight the lemon notes. Thyme presents earthy, minty and slightly lemony characteristics so its a great addition to this cake. The cake crumb is surprisingly soft with a crumbly, moist sponge like texture. The gluten-free flour blend creates a flawless crumb thats impossible to tell its vegan or gluten-free. Its a 1-bowl cake thats vegan, gluten-free, and its absolutely delightful. Its a fantastic choice for an easy afternoon tea cake as its a single layer 8 inch round cake that measures around 1.5 inches in height. This recipe will become a staple in your household, especially if you have fussy gluten-free eaters.
This cake uses a combination of white rice flour, almond flour, and potato starch as its gluten-free flour blend. Our egg replacer is xanthan gum which is a great egg replacer for gluten-free baking. It works as a binding agent and also helps create a spongy cake texture, which is hard in gluten-free vegan baking. A combination of coconut yoghurt, vegetable oil, and soy milk add the perfect amount of moisture to this cake, making one that will easily keep for 3 days without drying out.
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Helpful Tips For This Paleo Lemon Poppyseed Cake
- Dairy on PALEO: Pastured butter as called for in this recipe is a healthy saturated fat with usually little lactose to cause trouble. You may use coconut cream for the heavy cream and coconut oil in place of butter if you have to avoid dairy entirely.
- I bake this in a bundt cake pan such as this one. Alternatively, you may also use two loaf pans and reduce baking time by 10 minutes or until toothpick comes out clean.
- It helps to have a standing mixer such as this one to cream the butter and honey together. It’s not necessary though so feel free to use a hand mixer.
Looking For More Easy Vegan Cake Recipes
If you are looking for more easy cake recipes, that you can make in one-bowl, be sure to try my Blueberry Lemon Bundt Cake, Vegan Marble Cake, Carrot Cake, Chocolate Banana Bread or my Best Vegan Chocolate Cake. But also my Berry Crumble Cake or Vegan Cheesecake Recipes are pretty easy and so delicious!
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Vegan Lemon Poppy Seed Mug Cake
Oh good, a mug cake recipe, this wont take long! Just mix, microwave, snap a few pics, Ill be eating it in no time. Uh uh, nope, little mister mugcake had other plans. Plans to be difficult.
First mugcake I forgot to frost. Second mugcake overflowed. Third mugcake overcooked and turned into mugrock. By the time I got to forth mugcake the sun was too low, pictures got weird. Fifth mugcake overbaked again . Sixth mugcakeSUCCESS! Spongy-soft lemon success!
I learned something very interesting in the process though. No not that I shouldve bought more lemons, although I shouldve. I learned that when I used agave nectar instead of maple syrup the mugcake overcooked much more easily. Im no scientist, I dont know why, but Im just telling you my findings. So be careful with this one, especially if you opt for a different sweetener. Even with the maple syrup though, a minute and a half was plenty of time in my microwave. Id suggest a minute and 15 seconds just to be safe.
If it sinks to form lemon poppy seed valley after you take it out of the microwave, then you didnt go long enough. If it smells like burning cake and the center is rock hard, you went too far. Arent I helpful?
Frosted Lemon Poppy Seed Mug Cake
Craving something sweet, citrusy, and fast? This recipe for a Vegan Lemon Poppy Seed Mug Cake has you covered, including an easy sugar-free frosting!
My love for lemon is strong right now! I have eaten a box and a half of lemon larabars. I just ordered my favorite body butter in a lemon scent. And Ive been craving something lemon poppyseed for days. So I fixed that in the form of a Frosted Lemon Poppy Seed Mug Cake. Or actually more like six Frosted Lemon Poppy Seed Mug Cakes in 48 hours. Let me explain
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Gluten Free Lemon Poppy Seed Bread
by Jenna /
This lemon poppy seed bread is extra moist and bursting with fresh lemon flavor, making it the perfect treat to make this Spring. This recipe is also gluten free and dairy free but remains super fluffy and tender. Top it off with a heavy pour of lemon icing for some extra flavor and sweetness, making each slice absolute perfection!
This post is sponsored by Bobs Red Mill but all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!
How Do You Make The Lemon Icing
Once the cake is warm , mix together powdered sugar with lemon juice until you get the perfect icing consistency.
The perfect consistency is runny enough to drizzle on top of the cake, but thick enough so that it forms a generous layer on top of it.
Because were using lemon juice rather than water in the icing, its not too sweet. Instead, the tangy freshness of the lemons is tempered by the sweetness of the sugar, resulting in a flavour explosion that will make your tastebuds very happy indeed.
The icing reaches ultimate perfection an hour or so after being drizzled on top of the lemon poppy seed cake when its had time to dry out slightly, and forms a crackly lemony crust.
Just before it dries completely, sprinkle it with extra poppy seeds. This makes it prettier and even more delicious.
Thats it, friends. A simple recipe, with delicious results. A wonderful flavour combination, that works every single time.
And a cake thats sure to bring a smile to your face. Enjoy.
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Lemon Poppy Seed Cake Recipe
- 3teaspoonsbaking powder
- 1teaspoonbaking soda
- 2tablespoonslemon peel
Sponge Cake
- Preheat the oven to 356°F .
- In a bowl, mix the dry ingredients: flour, baking powder, baking soda, lemon zest and salt. Set aside.
- In a separate bowl, cream the softened butter and sugar with a hand held mixer until combined.
- Add in 3 eggs, 1 by 1 while beating with the hand held on medium speed until well blended.
- Add in vanilla extract and lemon juice and whisk.
- Now add in the dry ingredients and milk into the mixture as follows: flour and stir until integrated ½ milk and integrate flour and integrate ½ milk and integrate flour until integrated.
- Add in poppy seeds and stir with spatula.
- Butter and flour a 10 inch loaf pan. This process will help you unmold the cake later.
- Pour the batter and bake for 50 minutes . Then, insert a cake tester into the center of the cake to check whether it is done. If it comes out clean Et voilà! When you take it out of the oven, let it cool on a wire rack thus, it will be fluffier.
- So far you will have a super fluffy and tasty cake, but if you want to take this cake to another level, there are two more steps:
Lemon Syrup
- Make the lemon syrup by mixing the lemon juice and the powdered sugar. Then, brush the sponge cake with the syrup.
Lemon Glaze
- Once the cake has cooled, in a bowl, mix the icing sugar, lemon juice and milk. When the mixture thickens, pour it all over the cake.
Tips To Make The Best Cake
- Do not overbake the poppy seed cake, as it will continue to cook as it is cooling. Once a toothpick comes out just clean, remove it from the oven.
- Oven makes and models differ. Some may find their cake ready after 30 minutes, or longer. Do the toothpick or skewer test to check!
- Your lemon poppy seed cake must be cooled before frosting. Otherwise, you risk the frosting slipping off.
- For a gluten free lemon poppy seed cake, be sure to use gluten free baking flour.
- For a more pronounced lemon flavor, sub out some of the milk for extra lemon juice.
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