Lemon Poppy Seed Cake
This fluffy lemon poppy seed cake is frosted with an airy whipped cream lemon frosting and candied lemon slices. Enjoy!
Servings: 12
Ingredients
Dry ingredients
- 3 cups all-purpose flour
- 2 tablespoons fresh lemon zest
- 1.5 tablespoons poppy seeds
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
Wet ingredients
- 2/3 cup melted coconut oil
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- 1.75 cups almond milk
Candied lemons
- 1 large lemon thinly sliced
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons granulated sugar
- 2 teaspoons turbinado sugar
Whipped cream frosting
- 1.5 cups heavy whipping cream
- ½ cup + 1 tablespoon powdered sugar
- 3 teaspoons fresh lemon juice
- 1.5 teaspoon vanilla extract
Optional toppings
- Lemon zest
- Poppy seeds
Instructions
- Preheat the oven to 350ºF and line the bottom of a 9-inch round cake pan or a spring form pan with parchment paper.
- Prepare cake: Add all of the dry ingredients to a mixing bowl and whisk together until combined. Set aside for later.
- Next, add the melted coconut oil, sugar, and vanilla extract to a mixing bowl of a standing mixer and beat the ingredients on high until the mixture becomes light in color.
- Turn the speed to low and crack one egg at a time into the bowl until just combined. Repeat until all of the eggs have been added to the bowl.
- Slowly pour the almond milk into the wet ingredients and let it mix until combined.
- Next, slowly add the dry ingredients to the wet ingredients until all of the dry ingredients are incorporated. Be sure not to over-mix the batter.
- Transfer the cake batter to the lined baking pan and bake for 45 minutes or until the cake is done.
- Prepare candied lemons: While the cake is baking, prepare the candied lemons. Add the water, lemon juice, and sugar to a large skillet. Bring to a gentle boil. Place the lemon slices in the skillet and lower the heat to simmer. Allow the lemon slices to simmer for 15 minutes, gently flipping the lemons once.
- Transfer the lemon slices to a wire rack and dust the lemon slices with the turbinado sugar.
- Let the cake rest for 10 minutes before carefully removing the cake from the pan and let it cool completely before frosting.
- Prepare whipped cream frosting: While the cake is cooling, prepare the whipped cream frosting. Pour the heavy cream, powdered sugar, lemon juice, and vanilla extract into a chilled bowl. Whip the whipped cream on low speed until peaks form. Be sure to scrape the sides of the bowl down a few times. The frosting is done when the frosting is smooth, creamy, and forms stiff peaks.
- Frost cake: When the cake is completely cool, line a cake stand with parchment paper and transfer the cooled cake to the cake stand. Transfer the frosting to the top of the cake and frost the cake entirely using a frosting knife.
- Top the cake with candied lemon, leftover lemon zest, and poppy seeds.
Video
Notes
- If you don’t have poppy seeds, you can substitute chia seeds.
- You can use any type of non-dairy milk instead of almond milk.
Nutrition
Calories: 433kcal | Carbohydrates: 47g | Protein: 6g | Fat: 25g | Fiber: 1g | Sugar: 22g