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.
No problem making the cake dairy-free!
- 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.