Lemon-Poppy Seed Snack Cake Recipe

Name: Lemon-Poppy Seed Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 1 1/2 cups sugar; 2 tablespoons lemon zest; 1 tablespoon baking soda; 1/2 teaspoon salt; 1 cup water; 1/2 cup lemon juice; 1/4 cup safflower oil; 2 tablespoons cider vinegar; 2 tablespoons poppy seeds

Servings: persons

3 cups flour
1 1/2 cups sugar
2 tablespoons lemon zest
1 tablespoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup lemon juice
1/4 cup safflower oil
2 tablespoons cider vinegar
2 tablespoons poppy seeds

1
Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside.
2
In a large bowl, stir together the flour, sugar, zest, baking soda, and salt, and set aside In small bowl or measuring cup, whisk together the water, lemon juice, oil, and vinegar Add the wet ingredients to the dry ingredients and whisk until well blended Add the poppyseeds and whisk well to combine.
3
Pour the batter into the prepared pan.
4
Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean Cut into 12 pieces before serving.

763

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups flour, 1 1/2 cups sugar, 2 tablespoons lemon zest, 1 tablespoon baking soda, and more.

Yes, Lemon-Poppy Seed Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Poppy Seed Snack Cake

How did you like this recipe?

Frequently Asked Questions