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–+ servings
Slice of lemon poppy seed cake on a plate.
5 from 2 votes

Lemon Poppy Seed Cake

This fluffy lemon poppy seed cake is frosted with an airy whipped cream lemon frosting and candied lemon slices. Enjoy!
Prep 1 hour
Cook 55 minutes
Total 1 hour 55 minutes
Fat 25
Carbs 47
Protein 6
Yield 12

Ingredients

Dry ingredients

Wet ingredients

Candied lemons

Whipped cream frosting

  • 1.5 cups heavy whipping cream
  • ½ cup + 1 tablespoon powdered sugar
  • 3 teaspoons fresh lemon juice
  • 1.5 teaspoon vanilla extract

Optional toppings

  • Lemon zest
  • Poppy seeds

Instructions

  • Preheat the oven to 350ºF and line the bottom of a 9-inch round cake pan or a spring form pan with parchment paper.
  • Prepare cake: Add all of the dry ingredients to a mixing bowl and whisk together until combined. Set aside for later.
    Chia seeds, chia seeds, chia seeds, chia seeds, chia seeds, chia seeds,.
  • Next, add the melted coconut oil, sugar, and vanilla extract to a mixing bowl of a standing mixer and beat the ingredients on high until the mixture becomes light in color.
    A glass bowl with a yellow liquid in it.
  • Turn the speed to low and crack one egg at a time into the bowl until just combined. Repeat until all of the eggs have been added to the bowl.
  • Slowly pour the almond milk into the wet ingredients and let it mix until combined.
  • Next, slowly add the dry ingredients to the wet ingredients until all of the dry ingredients are incorporated. Be sure not to over-mix the batter.
    A bowl filled with flour and powdered sugar.
  • Transfer the cake batter to the lined baking pan and bake for 45 minutes or until the cake is done.
    A red bowl filled with a mixture of oats and poppy seeds.
  • Prepare candied lemons: While the cake is baking, prepare the candied lemons. Add the water, lemon juice, and sugar to a large skillet. Bring to a gentle boil. Place the lemon slices in the skillet and lower the heat to simmer. Allow the lemon slices to simmer for 15 minutes, gently flipping the lemons once.
  • Transfer the lemon slices to a wire rack and dust the lemon slices with the turbinado sugar.
    Sliced lemons on a cooling rack next to a bowl of sugar.
  • Let the cake rest for 10 minutes before carefully removing the cake from the pan and let it cool completely before frosting.
    Lemon poppy seed cake on a white plate.
  • Prepare whipped cream frosting: While the cake is cooling, prepare the whipped cream frosting. Pour the heavy cream, powdered sugar, lemon juice, and vanilla extract into a chilled bowl. Whip the whipped cream on low speed until peaks form. Be sure to scrape the sides of the bowl down a few times. The frosting is done when the frosting is smooth, creamy, and forms stiff peaks.
  • Frost cake: When the cake is completely cool, line a cake stand with parchment paper and transfer the cooled cake to the cake stand. Transfer the frosting to the top of the cake and frost the cake entirely using a frosting knife.
    Lemon poppy seed cake with whipped cream.
  • Top the cake with candied lemon, leftover lemon zest, and poppy seeds.
    A cake topped with lemon slices and powdered sugar.

Tips & Notes

  • If you don’t have poppy seeds, you can substitute chia seeds.
  • You can use any type of non-dairy milk instead of almond milk.

Watch it

Nutrition Facts

Calories: 433kcal | Carbohydrates: 47g | Protein: 6g | Fat: 25g | Fiber: 1g | Sugar: 22g