Lemon Poppy Seed Cake

Lemon Poppy Seed Cake


1 cup whole wheat pastry flour
1 cup all-purpose flour
1/3 cup maple sugar
2 eggs, beaten
2 teaspoons balking powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ cup soy, almond, rice or any nut milk
¼ cup fresh Meyer lemon juice
½ cup olive oil
Scant ½ cup maple syrup
1 teaspoon organic lemon extract (optional)
2 tablespoons poppy seeds

Lemon Maple Glaze:
½ cup maple syrup
½ cup Meyer lemon juice
2 teaspoons kuzu, arrowroot, or non-GMO cornstarch


  1. Preheat oven to 350 degrees. Oil baking pan(s) (you can use 3 mini-loaf pans, a muffin tin, or loaf pan).
  2. Combine flours, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine the milk and eggs with the lemon juice and set aside for a few minutes – it will look like it curdled. Whisk in the oil, syrup, and lemon extract. Add wet ingredients to dry ingredients, and stir until just combined. Fold in the poppy seeds.
  3. Pour the batter in the prepared pans, and bake for 15-25 minutes (for mini-loafs and muffins about 15 -18 minutes, larger loaf pan 20-25+) or until a toothpick inserted comes out clean. Cool the cake completely in the pans on a rack.
  4. For the glaze – combine the syrup and lemon juice in a saucepan over medium heat. Stir in the diluted thickener of choice and continue stirring until the glaze comes to a boil. Simmer for 1 minute then remove from heat. Drizzle over the cake and serve.

Serves 8-10

By | 2015-02-26T10:30:58+00:00 February 24th, 2015|Recipes|Comments Off on Lemon Poppy Seed Cake