Member recipe

Lemon & Poppy Seed Cake

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Cooking time

Prep: 15 minutes Cook: 30 minutes

Skill level



Serves 12

Delicious moist lemon and poppy seed cake with a lemon drizzle that also happens to be vegan.

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  • 275g wholewheat flour
  • 4 tsp baking powder
  • 1 tbsp poppy seeds
  • 200g caster sugar
  • zest and juice of two lemons
  • 100ml vegetable oil
  • 100ml soya milk
  • 70ml water
  • icing sugar


  1. Pre-heat oven to 200°C. Grease and line a loaf tin (25x12cm)

  2. Sift together the flour and baking powder 3 times.

  3. Stir in the sugar, poppy seeds and lemon zest and mix.

  4. Mix the oil, soya milk, juice of 1 lemon juice and water.

  5. Beat the wet ingredients into the dry.

  6. Pour into prepared tin and bake for 30 mins until golden and an cocktail stick comes out clean.

  7. Using the lemon juice and icing sugar to prepare either a lemon drizzle or lemon icing. If using the drizzle puncture the top of the cake with the cocktail stick when the cake is still hot and spoon over the drizzle. Make the lemon on thicker and spread onto the cooled cake.

Comments, questions and tips

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Hilary Dent
19th Feb, 2017
I halved the quantities and this cake is delicious. I shall make double quantity next and hope it freezes well!
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