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Lemon Poppy Seed Pound Cake

Prep Time20 mins
Cook Time55 mins

Ingredients

  • 2-3 lemons
  • 140 ml plant based milk
  • 1 tsp apple cider vinegar
  • 100 g butter
  • 140 g sugar
  • 350 g flour
  • 16 g baking powder
  • 2 tbsp poppy seeds
  • 1 pinch salt
  • 1 tsp vanilla essence (or 0.5 tbsp vanilla sugar)
  • 150 ml sparkling water

Icing

  • 85 g icing sugar
  • 0.5 tbsp lemon juice more, depending on your taste

Instructions

  • Preheat oven to 180°C.
    Prepare a loaf pan (length approx. 25cm).

Cake

  • Mix lemon juice with soy milk and apple cider vinegar.
    Let it sit until it curdles.
  • In a big bowl, cream the butter and whisk in the sugar. Once the ingredients have combined completely, add the lemon zest.
  • In another bowl mix flour, poppy seeds, baking powder and salt.
  • Stir the dry ingredients into the butter-sugar mixtures spoon by spoon, alternating with the lemon-milk mix.
  • Finally, add the sparkling water to the batter. Try not to overmix it so that the dough will stay light and fluffy.
  • Pour the batter into the loaf pan and place it into the oven.
    Bake the cake for about 55 to 60 minute or until a wooden skewer comes out with only a few crumbs attached to it.
  • Once the cake is ready, take it out of the oven, let it cool in the pan for a few minutes before placing it onto a cooling rack.

Icing

  • Place the icing sugar in a small bowl. Whisk vigorously while adding the lemon juice a little bit at a time. Be careful, you really don't need a lot of juice to get a nice icing!
  • Poke a few holes into the top of the completely cooled down cake and slowly pour the icing over it.
  • Optional: sprikle the cake with poppy seeds and lemon zest.