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Lemon poppy seed pound cake

Lemon poppy seed pound cake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Author Neta

Ingredients

  • 1 1/2 cups 210 gr/7.4 oz plain flour
  • 1 cup 200 gr/ 10.5 oz white sugar
  • A pinch of salt
  • 1 tsp baking powder
  • 2 tbsp grounded poppy seeds
  • 3/4 cup soy milk you can use any milk you want, my cake is dairy free
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 tbsp lemon juice
  • Zest of 2 lemons

Instructions

  1. Pre heat the oven to 350°F (175°C). Line a 8.5'' X 4.5'' (21.5 cm X 11.5 cm) loaf pan with parchment paper.
  2. In a large bowl, mix together flour, sugar, salt, baking powder, and poppy seeds. Set aside.
  3. In a separate bowl whisk together milk, oil, eggs, lemon juice, and lemon zest.
  4. Fold the wet ingredients into the dry mixture. Stir until all ingredients are well combined.
  5. Pour the batter into the pan. Bake for about 60 minutes or until a cake tester comes out clean. Let the cake cool in the pan before serving.