Experience the moist, tender delight of this cake, bursting with zesty lemon flavour and crunchy poppy seeds. Topped with a tangy passion fruit glaze, it’s simply divine!

I created this for my birthday to display on the table alongside flowers and the lovely gifts the boys prepared. The next day, I made it again for a friend’s birthday.

It was enjoyed by all!

lemon poppyseed cake

reparation – 10 minutes

baking – 40 minutes

serves 10 -12

Based on the beloved spice cake.

ingredients 

1 cup + 2 tsp/130g whole spelt flour

1 cup/120g white spelt flour

¾ cup/150g light brown sugar

¼ cup/35g poppy seeds

2 tsp baking powder

1 tsp baking soda

½ tsp rock salt

½ cup/100g melted coconut oil

1¼ cup/280g almond milk

1 tsp apple cider vinegar

zest from 3 lemons

4 Tbsp/55g lemon juice

2 Tbsp vanilla essence

for the glaze

1 cup/120g powdered sugar

20g passion fruit pulp (1 small passion fruit)

½ tsp lemon juice

preparation 

  1. Preheat the oven to 350F/180C.  Grease a ring pan or bundt pan well with oil, making sure to get every nook and cranny.
  2. In a medium bowl, add the flour, sugar, poppy seeds, baking powder, baking soda, and salt—whisk to combine.
  3. In another bowl, combine the coconut oil, nut milk, vinegar, lemon zest, lemon juice, and vanilla. Whisk until the ingredients are emulsified, then pour into the dry ingredients, whisking until all the liquid ingredients are absorbed. Don’t worry; the batter will be quite wet.
  4. Pour the batter evenly into the greased cake tin. Place on a middle rack in the oven and bake for 40 – 45 minutes until golden and a toothpick inserted comes out clean.  Allow to cool completely before removing it.

prepare the glaze

  1. Sift the powdered sugar into a bowl and mix in the passionfruit and lemon juice until you get a thick but pourable consistency.  Test the consistency by taking a spoonful from the bowl and drizzle back into the glaze; the drizzled glaze should leave a trail. If not, you may need to add 2 Tablespoons of more powder.
  2. Use a spoon or whisk to drizzle the glaze over the top, and allow it to run over and down the sides. Before it sets, decorate with lemon zest and edible flowers. If desired and recommended, drizzle with more passionfruit pulp just before serving.

Enjoy with love, light and blessings!

variation

If you’re making them into cupcakes, fill them almost full and bake for 35 minutes. This makes 14-16 cupcakes.

note to self

1½ recipe = 24 cupcakes/20 bakers cups; with vegan cream-cheese icing (1½ frosting recipe), drizzle with fresh passionfruit pulp. (image below)

Goodness shared from Stacey

lemon poppyseed cakes with passionfruit curd & creamy frosting

yield: 28 Baker’s size cupcakes (double batch)

prep time: 30 minutes (for curd)

cupcakes & frosting

Cupcakes: Prepare a double batch of the lemon poppyseed cupcake recipe (makes 28 Baker’s-size cupcakes).

Frosting: Prepare a double batch of vegan cream cheese icing.

passionfruit curd

preparation 30 minutes

serves approx. 2 cups

ingredients

1 cup/240g passion fruit pulp (approx. 14 small passion fruit)

½ cup/100g granulated sugar

½ cup/110g non-dairy milk

4 Tbsp/40g cornstarch

½ cup/60g vegan butter, block style, cold, and cut into cubes

preparation

  1. Slice the tops off the passionfruit and scoop the pulp and seeds into a food processor. Blitz for 30 seconds to separate juice from seeds.
  2. Pour through a fine mesh sieve to strain out the seeds. (Optional: reserve 1 Tbsp of seeds to stir back into the curd later for texture.)
  3. Place pulp and sugar in a medium saucepan. Bring to a simmer, whisking often.
  4. In a small bowl, whisk cornstarch and non-dairy milk into a smooth slurry.
  5. Whisk the slurry into the simmering passionfruit mixture. Continue whisking over medium heat for 3–5 minutes until the mixture thickens and coats the back of a spatula.
  6. Remove from heat. Whisk in cold vegan butter until fully incorporated.
  7. Allow to cool slightly, then cover the surface with plastic wrap to prevent a skin from forming. Chill until ready to use.

to assemble

  1. Fill a piping bag with the cream cheese frosting. Pipe a generous swirl onto each cupcake.
  2. Dip a spoon into boiling water, then use it to make a round, deep indentation in the centre of the frosting.
  3. Fill the indentation with a scoop of curd.
  4. Decorate with edible flowers. (I used chamomile and jasmine—note: jasmine is not edible but makes a lovely visual accent.)