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Lemon Poppy Cake

This is the perfect cake for summer! It both looks and tastes vibrant thanks to the addition of lemon juice and lemon zest! This cake is vegan and gluten free and makes for a lovely summertime dessert or breakfast! Ugh, I just LOVE LEMON!


1/4 cup coconut oil, melted

3/4 cup oat milk, I used Oatly

1/2 cup fresh squeezed lemon juice

Zest of 2 lemons

3/4 cup maple syrup

1 teaspoon vanilla extract

3 tablespoons poppy seeds

1 1/4 cups gluten free oat flour, I used Bob's Red Mill

1 1/4 cups gluten free all purpose flour blend, I used King Arthur

2 teaspoons baking powder

1/4 teaspoon baking soda

Pinch fine salt

For the Glaze:

2 cups Organic Powdered Sugar

Juice of 1 lemon

1 to 2 tablespoons warm water

Method of Preparation:

Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper and spray with non-stick baking spray.

Whisk together the coconut oil, oat milk, lemon juice, lemon zest, maple syrup and vanilla; set aside.

Next, whisk together the oat flour, gluten free all purpose flour, baking powder, baking soda, poppy seeds and salt.

Whisk the dry ingredients into the wet ingredients until no flour streaks remain. Pour the batter into the prepared pan and spread evenly.

Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes.

Allow the cake to cool for about 1 hour before adding the glaze.

For the glaze: Whisk together the powdered sugar, lemon juice and 1 tablespoon of water. Whisk until no lumps remain. If the mixture looks too thick, add another tablespoon of water. If the mixture looks too thin, just add more powdered sugar until the desired consistency is reached.

Pour the glaze over the top of the cake and garnish with poppy seeds, lemon slices, candied lemons, lemon zest, sprinkles, whatever makes your heart sing... do that!

Enjoy this lovely lemon-y cake, I sure did! :)

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