Lemon Poppy Seed Cake is one of my favorite cravings gratified. I adore lemon and poppy seeds, and when they are together, chock-full of each, I’m just mad about the lemon poppy seed combo. This lemon poppy seed cake cake tastes fantastic dairy-free, but can easily be made the dairy way by using plain yogurt instead of soy milk.
You can make this lemon poppy seed cake into muffins. They freeze very well. in this case reduce the baking time to 30-40 minutes.
- 1 cup soy milk , or 1 cup plain yogurt
- 1/2 cup fresh lemon juice (adjust to just 1/3 cup juice if using plain yogurt)
- 4 eggs
- 1 2/3 cups sugar
- 1 cup oil
- 3 cups flour: All purpose, whole wheat pastry or whole grain spelt
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon zest
- 1 cup poppy seeds
Preheat the oven to 325*F.
Mix the lemon juice with the soy milk. The mixture will curdle. If the cake is dairy, just whisk 1/3 cup lemon juice and one cup plain yogurt until smooth (this mixture won't curdle), and proceed with the recipe. Set the mixture aside.
In a food processor, cream the eggs, sugar and oil until the mixture is light and fluffy.
Mix the flour, baking powder, salt and zest in a bowl. Using the pulse button in the food processor, mix the flour mixture alternatively with the lemon-soy milk mixture (or lemon-yogurt mixture) in three additions, mixing in 2-3 pulses each time, only until combined. Add the poppy seeds and pulse 2-3 times, until just combined.
Pour the batter into a greased tube cake pan, or a greased 9 x 13 baking pan, or two greased loaf pans. Bake one hour, or a little longer, until a knife inserted in the center comes out clean. Unmold and invert the cake to let the steam escape. Serve the lemon poppy seed cake alone, or with a scoop of sorbet and/or some berries.