You might also like these recipes for vegan lemon yogurt bundt cake, vegan lemon pound cake and vegan lemon cake with lemon curd. A plump, golden Lemon Poppy Seed Cake with a Lemon Glaze is what I have for you today. After all these years of baking vegan cakes and cupcakes, I am still amazed at how easy it is to eliminate animal products like butter, cream and egg and still get a perfectly moist, airy and beautiful result. All of it minus that awful egg odor. If you don’t believe me, all you have to do is try this cake. Lemon and poppy seed are a classic combination, and just one bite of this amazing cake will tell you why. I used Meyer lemons which have a distinctive flavor and are sweeter than your average lemon, but it’s perfectly fine to use regular lemons instead. You could even try substituting other fruit juices. This is a great base recipe to create cakes of all flavors. You could, for instance, substitute the lemon juice and zest with orange and get a great orange bundt cake. Or you might try another fruit juice. This cake is very much like a pound cake, with a buttery crumb and a melt-in-the-mouth texture. I also used unbleached cake flour to get a particularly light texture. Cake flour is very low in gluten, so you don’t have to worry about your cake getting tough, the way it could with higher gluten flours like all-purpose flour. If you can’t get cake flour, use all-purpose but replace two tablespoons in each cup with cornflour. Check to get new recipe updates by email.
You could also use whole-wheat pastry flour to make this cake. It will be darker and the crumb will be thicker, but you’d still have a great cake (and one that’s slightly healthier too). Gotta run now, but here’s the recipe for my vegan Lemon Poppy Seed Cake. Enjoy!
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