This Vegan Lemon and Poppy Seed Cake is moist and bursting with cirtusy lemony flavour. The poppy seeds give it that extra little crunch, and the cake looks lovely and bright; perfect for welcoming in the spring. If you want some extra moisture with the cake, we’ve even got an optional lemon syrup topping. Perfect to share with family and friends on a lazy Sunday!
Pre-heat oven to 190 C. Grease and line a loaf cake tin (or tin of choice).
Sift the flour, baking powder and cream of tartar in to a large mixing bowl. Then add the salt and sugar and mix in well.
Add the water and sunflower oil, mix well. Then add the vinegar.
Add the lemon zest or essence, the lemon juice and the poppy seeds, and stir in to the cake mix.
Pour the cake mix into the prepared tin. Bake for 30-40 minutes or until a skewer emerges clean from the cake. The top should be just a little browned.
Once cooked, allow cake to cool in the tin for 20 minutes or so, then put on a cooling rack.
Serve the cake as it is, or for extra moisture, make the syrup topping to pour over it. To make this, simply place the sugar and lemon juice in a pan on a medium heat until the sugar and lemon is combined.