Surely goodness and mercy shall follow me all the days of my life, and I shall dwell in the house of the LORD forever. Psalm 23:6
I will admit that Lemon was not always my favorite cake flavor, but my husband loves a tart lemon or lime flavored dessert. I had a pile of leftover lemons and decided to try my hand at a lemon poppyseed cake right before we hosted our church group one night. It was such a hit and i then fell in love with lemon! I love the brightness and freshness lemons provide at the beginning of spring or the heat of the summer and this cake is sure to be a crowd pleaser and can be dressed up or down!
spring and summer can be such a beautiful, yet busy time of year! This cake is low maintenance and doesn’t need to be frosted perfectly! I showed the rustic, but beautiful and easy version of this cake and i hope this becomes the staple lemon cake in your home!
alternatives
If you happen to run out of GF all purpose flour You can always use more coconut flour, or add some almond flour in as well as a few tbsp of cornstarch. If you enjoy a more tart lemon cake add more zest and lemon juice and reduce the amount of almond milk. You can also make this a plain lemon cake and just omit the poppyseeds.
steps
Cutting and lining parchment paper in cake pans is my least favorite part of cake baking…I know it sounds so silly, but I always force myself to grease and line my pans before I start any of the baking, so I can just enjoy the rest! That being said, Line those pans and preheat the oven! And while you’re at it, go ahead and zest/juice those lemons to prepare for the batter.
Next you’ll want cream the butter, sugar and lemon zest, then slowly add each egg one at a time and beat until super light and fluffy. Add the lemon juice and rest of the dry ingredients and mix on low while slowly adding in the oat milk. Pour evenly into the 3 pans.
Bake it for 25-28 minutes at 350 degrees and this will be your new favorite summer treat! I always make sure the cakes no longer jiggle in the center to ensure they are done!
Make meg’s favorite frosting recipe and add some lemon zest for a little tartness then assemble that cake!
Lastly, if you make the Lemon poppyseed cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear about everyone’s adventure and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes/adventures you all have made is my favorite thing to do and keeps me motivated to continue to provide you guys with amazing recipes!
Lemon Poppyseed Cake
Ingredients
Cake
- 2 sticks DF butter
- 2 cups sugar
- 1 tbsp lemon zest from 2 lemons
- 1/3 cup lemon juice from same 2 lemons
- 3 eggs
- 2 cups GF AP flour
- 1 cup coconut flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp poppyseeds
- 1 tsp vanilla
- 1 cup oat milk
Frosting
- 2 sticks DF butter
- 1 cup veggie shortening
- 1 tsp salt
- 1 tsp vanilla
- 3 cups powdered sugar
- 1 1/2 tsp lemon zest optional and from one lemon
Instructions
Cake
- Preheat oven to 350 degrees and grease and line 8 in cake pans with parchment paper.
- In an electric mixer with paddle attachment, cream butter, sugar and lemon zest.
- Slowly add eggs one at at time and beat until light and fluffy.
- Add lemon juice and vanilla.
- Add GF flour, coconut flour, baking powder, baking soda, salt and poppyseeds.
- Slowly pour in oat milk and beat on medium high speed until fluffy.
- Pour into cake pans and bake for 25-28 min or until the center no longer jiggles.
- Make frosting per Meg's Fave Frosting recipe!
- Assemble cake and enjoy with your fave people!
