This delicious vegan lemon poppy seed loaf cake with homemade lemon glaze was so good, all my friends were unable to tell them apart from usual lemon cakes.
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 8
Calories: 456kcal
Author: Yummy Medley
Ingredients
350g/ 2½ cups all purpose flour
2tbsppoppy seeds
2tspbaking powder
½tspbaking soda
¼tspsalt
1cupsugar
1cupalmond milk
½cupcoconut oilmelted
½cupapple sauce
2tbspfreshly squeezed lemon juice
1tspvanilla extract
1tsplemon extract
Zest from 1 lemon
For the Glaze
3tbsppowdered sugar
1tspfreshly squeezed lemon juice
Instructions
Preheat your oven to 350°F or 180°C.
Grease and flour a 9x5 loaf pan and set it aside.
In a bowl, combine all the dry ingredients with a whisk; the flour, poppy seeds, lemon zest, baking powder, baking soda and salt.
In a separate bowl, combine the sugar, almond milk, coconut oil, apple sauce, 2 tbsp lemon juice, vanilla, and lemon extract.
Create a well in the bowl with the flour mixture, pour in the liquid mixture and mix until it is just combined. Do not over mix!
Pour the lemon cake batter into the prepped loaf pan, and bake in the preheated oven for 50- 55 mins or until a skewer inserted in the middle of the cake come out clean.
Allow the cake to cool for 5 minutes then remove from the pan.
While the cake is cooking in the pan, pour 1 tsp lemon juice into the 3 tbsp of powdered sugar. This will be the glaze for the loaf cake.
While the cake is still warm but out of the pan, glaze with the lemon and icing sugar glaze.
Allow the cake to cool completely for 20 minutes then serve.