Lemond Poppyseed Sheet Cake (vegan)
Lemon poppyseed sheet cake with lemon glaze. The candied lemons in the picture are purely decorative and not part of the recipe!
Ingredients
- ¾ cup plant milk
- 1 tsp apple cider vinegar
- 1 ¾ cup all purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup vegetable oil
- 2 lemons, zested and juiced, save 2 tbsp juice for the glaze
- 2 tbsp poppyseed
Lemon glaze
- ½ cup icing sugar
- 2 tbsp lemon juice (from the 2 lemons)
Instructions
- Preheat the oven to 350ºF and set oven racks to the middle.
- Combine plant milk and apple cider vinegar and allow the mixture to curdle.
- Meanwhile, whisk together flour, sugar, baking powder and salt in a large bowl.
- Add the curdled plant milk, oil, lemon juice and lemon zest to the dry ingredients and mix with a rubber spatula until the batter is smooth. Fold in the poppyseeds.
- Pour the batter into a 8x8 cake pan and bake for 25-30mins. Cool in the pan for at least 10mins before removing and cooling on a cooling rack.
- Make the lemon glaze by whisking together the icing sugar and lemon juice.
- Once the cake is completely cooled, pour on the glaze and refridgerate for 20mins to allow the glaze to harden. Slice into 9 pieces and serve!
Notes
- Store the cake in an airtight contain for up to 1 week.
- Any additional glaze can also be stored in the refrigerator for up to 2 weeks.
- When juicing the lemon, be sure to remove any seeds and large pieces of pulp.
- Be sure to wash your lemons thoroughly before zesting and use the smallest size grater.
Tried this recipe?Leave a review and share your creation on Instagram!