Lemon Poppy Seed Loaf Cake Recipe: Citrus Inspired Vegan Dessert

1 loaf cake
35 min

Make a delicious poppy seed loaf cake recipe from scratch. This vegan recipe for lemon poppy seed loaf cake is one of the best citrus desserts for spring or summer. Serve it at brunch, as a spring dessert recipe or as a plant based snack.

This easy recipe has lemon juice and lemon zest and poppy seeds for a delicious flavor. It’s dairy free and egg free, so it’s a good citrus dessert for those with food allergies.

Lemon Poppy Seed Loaf Cake

If you are looking for a spring dessert recipe, look no further than this lemon poppy seed pound cake recipe. This vegan cake has a moist cake-like texture, but it’s easy to prepare and easy to serve since it’s made in a loaf pan.

I like to make this lemon poppy seed pound cake as a plant based snack. It makes a delicious mid afternoon snack, but I’ve also made it as a spring dessert recipe. The lemon zest gives it a true lemon flavor, and the lemon juice gives it a little bit of tang.

This lemon poppy seed loaf cake does have some sugar in it, but the lemon taste really shines through in this citrus dessert. If you prefer a sweeter lemon poppy seed cake, dust powdered sugar on top after you make it.

This is the best light dessert for spring or summer, and one of my favorite citrus dessert recipes. It’s perfect for a vegan brunch or a light lunch or a light dessert after dinner. Plus it’s great for outdoor garden parties and small events.

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Find more details on this lemon poppy seed loaf cake recipe here. The original post includes nutritional information and answers to common questions. These include

  • How to bake with poppy seeds.
  • What's the secret to moist cake?
  • How to make this cake with sour cream.
  • How to make lemon poppy seed cake using cake mix.
  • Information on how to freeze and store your cake.
  • A collection of best baking tips.
  • Plus more!
Lemon Poppy Seed Loaf Cake Recipe: Citrus Inspired Vegan Dessert
Recipe details
  • 1  loaf cake
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ Cup granulated sugar
  • ¾ Cup almond milk
  • ¼ Cup vegetable oil
  • Lemon juice, about 2 Tablespoons
  • Lemon zest, from two small lemons
  • 1 teaspoon vanilla extract
  • 1 ½ Tablespoons poppy seeds

Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan with butter or cooking oil, then dust the greased loaf pan with flour while the oven preheats.
Gently heat the almond milk in the microwave at reduced power until hot.
Add the poppy seeds to the heated almond milk. Allow to soak until the milk is almost room temperature.
While the poppy seeds soak, juice and zest two small organic lemons.
Add the almond milk with the poppy seeds, vegetable oil, vanilla extract, sugar, lemon zest and lemon juice to a medium sized bowl. Use a whisk to combine to mix the ingredients together.
In a separate bowl, combine the flour, salt, baking soda and baking powder. Mix the dry ingredients with a whisk to evenly combine.
Add the dry loaf cake mixture to the bowl of wet ingredients, Stir well, until mixture is uniform and no clumps remain.
Pour the lemon poppy seed cake batter into the prepared loaf pan. Tap the pan gently on the counter to release air bubbles that may be in the cake batter.
Bake the lemon poppy seed loaf cake for 25 to 30 minutes in the preheated oven. The cake is is done when a toothpick inserted into the center comes out clean.
Allow to cool on a cooling rack, then unmold from the loaf pan. Slice and serve.
Rebecca D. Dillon
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