Easy Eggless Soft Lemon Poppy Seed Cake – After the egg version, not forgetting this week is the eggless version. I understand, some of you may have difficulty getting poppy seeds. You can replace them with any seeds, chia seeds, flex seeds, or even nuts to go with the lemon flavour. This cake is so soft and moist, just like any egg version of cakes. Hope you’re inspired to make this. Enjoy!
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Ingredients:
I am using 9x4x3-inch loaf pan
240g [1 cup] whole milk
1 tbsp white vinegar
280g [2½ cup] cake flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
125g [½ cup] unsalted butter, softened
150g [¾ cup] fine sugar
3 tbsp lemon juice
1 tsp vanilla extract
2 tbsp poppy seed
1 tbsp lemon zest
- Lemon Icing
120g [1 cup] icing sugar, sifted
3 tbsp lemon juice
Instructions:
1. Preheat oven at 180°C/355°F.
2. Grate the lemon zest and squeeze the juice. Set aside.
3. In a jug, add milk and white vinegar. Give it a quick mix and let it rest for about 5 min while working on the next step.
4. Sift all the dry ingredients into a bowl.
5. In another bowl, add softened butter and sugar. Mix until creamy, fluffy and pale. Scrape the bowl occasionally to ensure even mixing.
6. Add lemon and vanilla extract. Mix until well combined.
7. Add in the sifted dry ingredients in 3 batches, alternate with the milk mixture. Add the milk mixture in 3 batches, alternate with the dry ingredients. Fold them in using spatula, do not over mix.
8. Add in the poppy seeds and lemon zest. Fold until combined.
9. Transfer to a 9x4x3-inch loaf pan, greased and lined with parchment paper.
10. Bake in preheated oven at 180°C/355°F for 55-60 min, or until inserted skewer comes out clean.
11. Let the cake cool completely on the cooling rack.
Lemon Icing
1. In a bowl, sift the icing sugar.
2. Then add the lemon juice.
3. Using a whisk, mix until well combined and in a thick liquid form.
1. Pour the lemon icing on top of the cake.
2. Sprinkle some lemon skin strips as part of deco (optional)
3. Cake is ready to serve.
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Easy Eggless Poppy Seed Cake Recipe
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