Vickys Lemon Poppy Seed Cake Recipe

Name: Vickys Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 230 grams gluten-free / plain flour; 170 grams granulated sugar; 2 tbsp poppy seeds; 2 tsp baking powder; 1/2 tsp (scant) xanthan gum if using gluten-free flour; 1/2 tsp sea salt; 240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour; 80 ml melted sunflower spread / butter; 3 tbsp lemon juice; 2 tbsp maple syrup; 1 zest of 1 whole lemon; 2 tsp apple cider vinegar; 1/2 tsp vanilla extract; 125 grams icing sugar; 1 1/2 tbsp lemon juice

Servings: persons

230 grams gluten-free / plain flour
170 grams granulated sugar
2 tbsp poppy seeds
2 tsp baking powder
1/2 tsp (scant) xanthan gum if using gluten-free flour
1/2 tsp sea salt
240 ml coconut milk / milk of choice - 3 tablespoons extra for gluten-free flour
80 ml melted sunflower spread / butter
3 tbsp lemon juice
2 tbsp maple syrup
1 zest of 1 whole lemon
2 tsp apple cider vinegar
1/2 tsp vanilla extract
125 grams icing sugar
1 1/2 tbsp lemon juice

1
["Preheat the oven to gas 4 / 180C / 350F and line an 8"" cake tin or a 9"" x 5"" loaf tin", "Zest and juice a whole lemon.", "You'll need some of the juice for the cake and some for the icing", "Whisk the dry ingredients together in a bowl and the wet ingredients including the lemon zest in another", "Mix the wet into the dry and stir until smooth", "Pour into the tin and bake 30 - 35 minutes for a cake tin and 40 - 45 minutes for a loaf tin or until a skewer inserted in the middle comes out clean", "Let cool in the tin for 10 minutes before turning out onto a wire rack", "To make the glaze add 1 & 1/2 tbsps lemon juice into the icing sugar and mix until combined.", "Add more lemon juice or water a few drops at a time to thin down to your desired taste and consistency", "Drizzle over the cooled cake.", "The cleanest way is to put some parchment paper or clingfilm underneath the cooling rack then once the glaze sets you can just throw the paper away", "Slice and enjoy!"]

869

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 230 grams gluten-free / plain flour, 170 grams granulated sugar, 2 tbsp poppy seeds, 2 tsp baking powder, and more.

Yes, Vickys Lemon Poppy Seed 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.

That's it — enjoy your meal!

Vickys Lemon Poppy Seed Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions