A Sunshine Slice of Goodness
This Lemon Poppyseed Cake is pure golden sunshine on a plate—bright, fragrant, and bursting with fresh citrus tang. From the moment you mix the batter, the zest of fresh lemons releases its uplifting aroma, carrying with it the promise of freshness and vitality. The natural yellow hue comes not from artificial colourings but from wholesome, golden fine cornmeal flour, giving the crumb a naturally sunny tone and gentle bite.
The texture is a harmonious balance—light and tender thanks to ground almonds, yet with a delicate crunch from scattered poppy seeds. Every mouthful offers a zesty burst from fresh lemon juice and zest, balanced by a subtle sweetness from raw sugar or the reduced-calorie option of stevia. There’s no heavy icing to mask its bright character—just a glossy glaze of marmalade or rice syrup kissed with lemon juice, creating a tangy, aromatic finish that makes each forkful sing with flavour.
Nutritional & Health Benefits
- Cornmeal Flour – Naturally gluten-free, rich in fibre, and a source of complex carbohydrates for sustained energy. Contains B vitamins that support metabolism and nervous system health.
- Ground Almonds – A powerhouse of plant-based protein, vitamin E (a potent antioxidant for skin and heart protection), and magnesium for muscle and nerve function. Also provides healthy fats that promote satiety.
- Brown Rice Flour – Gentle on digestion and naturally gluten-free, while contributing manganese and selenium, minerals important for bone health and immune function.
- Lemon Juice & Zest – High in vitamin C, supporting collagen production, immune function, and antioxidant defences. The zest contains natural essential oils with mood-lifting and digestion-aiding benefits.
- Poppy Seeds – Tiny but nutrient-dense, offering zinc, calcium, iron, and magnesium. Their mild crunch enhances texture while supporting bone and metabolic health.
- Apple Purée – Naturally sweet and moistens the cake without unnecessary fats; adds dietary fibre along with phytonutrients like quercetin for anti-inflammatory support.
- ‘No Egg’ Egg Replacer – Allows for an entirely plant-based recipe, keeping cholesterol at zero while maintaining a tender cake structure.
- Marmalade or Rice Syrup Glaze – Provides a light, natural shine and a final citrus-kissed flavour enhancement without heavy frostings.
This cake is vegan, gluten-free (with certified flours), and made entirely from wholesome, plant-based ingredients, making it a guilt-free treat that fits a variety of dietary lifestyles. It’s rich in antioxidants, fibre, and healthy fats—proof that a dessert can be indulgent and nourishing at the same time.
Perfect for afternoon tea, a light dessert, or a citrusy breakfast treat, this cake pairs beautifully with fresh fruit or a warm cup of herbal tea. One bite, and you’ll discover that healthy baking doesn’t have to compromise on flavour—it can elevate it.
*Tip
Dark sweeteners like coconut sugar spoil the flavour and appearance. Sugar substitutes are usually white, but highly refined. The best of these is a stevia & erythritol blend. It tends to not give people gas like many sugar substitutes do. Your call, but I prefer to use raw sugar for light-coloured cakes and squares.
Lemon Poppyseed Cake
Ingredients
Dry ingredients
- 1 cup fine yellow cornmeal flour
- 1 cup ground almond
- ½ cup fine brown rice flour
- 3 tbsp 'no egg' egg replacer
- 1½ tsp baking powder raising powder
- ½ tsp baking soda
- ¾ cup raw sugar or ½ cup stevia see tips above*
- ¼ cup poppy seeds
Wet ingredients
- 1½ cups apple puree
- ¾ cup fresh lemon juice
- zest from the lemon
Glaze
- 1 tbsp marmalade or rice syrup
- 1 tbsp lemon juice
- extra lemon juice optional if needed
Instructions
- Set the oven to 180°C (350℉) and prepare a 20 cm (8 inch) cake tin.
- Sift the flours, no egg and raising agents into in a large bowl. Mix thoroughly.
- Mix the ground almond, sweetener and poppy seeds into the dry ingredients.
- Using a fine microplane, grate the zest from several lemons, then juice them.
- Put the apple puree & lemon juice into a medium bowl. Mix, then stir in the zest.
- When the oven is hot, quickly fold the dry ingredients into the wet, stirring just enough to blend the mixture.
- Bake for 30 minutes. Test if done by poking a skewer into the centre of the cake. It should come out almost clean. Take it out of oven to cool for at least 10 minutes
- While the cake cools, paint the glaze over the top using a pastry brush. Run a knife around the edges and take it out of the tin – preferably when cold. For tang addicts, serve with extra glaze or lemon juice to add as a drizzle.
