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This lemon poppyseed cake is so moist, fluffy, and full of lemon flavor, you won’t believe it is vegan! Topped with a dairy free cream cheese frosting, it’s made without eggs, without milk, and without butter!
Vegan Lemon Poppyseed Cake
We love our healthy lemon recipes around here. Our favorites include lemon loaf, lemon cake, and this healthy lemon poppyseed cake.
This truly is the BEST lemon poppy seed cake. Why? It’s secretly healthy! Like seriously, we have been eating slice after slice for breakfast.
It’s completely vegan and gluten free, and there are instructions included to make it keto and low carb.
The texture of this poppy seed cake is incredible- Moist, fluffy, and with a tender crumb. Taste wise, it’s sweet, tangy and LOADED with lemon flavor. Topped with a creamy frosting, you will be obsessed!
Ingredients to make a lemon poppyseed cake
The Ingredients listed and amounts indicated yield a single layer cake with frosting. If you’d like to make a layer cake, simple double or triple the ingredients. Bake them in 2 or 3 8-inch cake pans.
- All purpose flour– Sift your flour carefully, to ensure there are no clumps. If you’d like this cake to also be gluten free, be sure to use gluten free baking flour (a gluten free flour with added xanthan gum).
- Sweetener of choice– White sugar or a white sugar substitute is best, like monk fruit sweetener. You can use brown sugar or coconut sugar, but your cake will be darker.
- Salt– A must to bring out the sweetness!
- Baking soda– Leavening agent that reacts with the vinegar to replicate the eggs.
- Poppy seeds– A must for a lemon poppy seed cake!
- Vinegar– White vinegar or apple cider vinegar can be used.
- Vanilla extract– A must for any good cake recipe!
- Oil of choice– Use a neutral flavored oil, like canola oil, vegetable oil, or refined coconut oil.
- Lemon juice– Gives a delicious tangy flavor throughout.
- Water– Mixes everything together.
- Yellow food coloring– Optional, but gives the lemon poppy seed cake a gorgeous yellow color.
How to make a healthy lemon poppyseed cake
Start by mixing together your dry ingredients. Next, add the rest of your ingredients, except for your food coloring. Mix well, until combined. Add 2-3 drops yellow food coloring, and mix until incorporated. Transfer the cake batter into an 8-inch cake pan. Bake for 25-30 minutes, or until a skewer comes out clean.
Remove the cake from the oven and allow the cake to cool completely, before frosting.
Easy Frosting Ideas
- Cashew cream cheese– Ultra creamy and thick, and made with no dairy or refined sugar.
- Cream cheese frosting– The recipe used as pictured in this recipe.
- Powdered sugar– Mix powdered sugar with water or milk, until desired consistency is reached.
Can I make lemon poppy seed muffins?
If you’d like to make this cake as healthy lemon poppy seed muffins, you can easily do that by making the following changes-
- Line a 12-count muffin tin with muffin liners. Distribute the batter amongst the 12-muffin pans.
- Bake the muffins for 17-19 minutes, or until a skewer comes out ‘just’ clean.
- Let the muffins cool in the muffin pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost them.
Can I make this low carb?
To make a keto lemon poppy seed cake, use these ingredients and instructions below.
The ingredients– 1/2 cup coconut flour, 1 cup unsweetened applesauce, 1/2 teaspoon baking soda, 1/4 cup sugar free maple syrup, 1/4 cup almond butter, 1/4 tsp vanilla extract, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 4 large eggs.
Preheat the oven to 180C/350F. In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and whisk until fully combined and a smooth batter remains. Transfer to a loaf pan, cake pan or square pan and bake for 30-35 minutes, or until a skewer comes out clean. Let cool in the cake pan until cool, before frosting.
Tips to make the best cake
- Do not overbake the poppy seed cake, as it will continue to cook as it is cooling. Once a toothpick comes out ‘just’ clean, remove it from the oven.
- Oven makes and models differ. Some may find their cake ready after 30 minutes, or longer. Do the toothpick or skewer test to check!
- Your lemon poppy seed cake must be cooled before frosting. Otherwise, you risk the frosting slipping off.
- For a gluten free lemon poppy seed cake, be sure to use gluten free baking flour.
- For a more pronounced lemon flavor, sub out some of the milk for extra lemon juice.
How to store the cake
- To store: Leftover vegan lemon poppy seed cake should always be kept in a sealable container and stored in the refrigerator. It will keep well for up to 2 weeks.
- To freeze: Place leftover slices of cake in a container and store in the freezer for up to 6 months.
More easy vegan cake recipes
Lemon Poppyseed Cake
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup sugar white or sugar free substitutes * See notes
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup poppy seeds
- 1 teaspoon vinegar white or apple cider vinegar
- 1 teaspoon vanilla extract
- 5 tablespoon oil vegetable, canola, or any neutral flavored oil
- 1/4 cup lemon juice
- 3/4 cup water
- 1-2 drops yellow food coloring
- 1/2 cup cream cheese frosting
Instructions
- Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients, except for the yellow food coloring. Mix everything together. Add your yellow food coloring, and mix until incorporated.
- Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out clean.
- Remove the cake from the oven and allow it to cool completely, before frosting.
The keto version doesn’t list poppy seeds. Should the same 1/4 cup be used?
Hi can I use wheat flour instead of oats?? I know it’s flour less but my daughter don’t like oats
Hi Arman….I don’t see a recipe for the keto version. Am I missing it?
Just made these today, into cupcake cases. They’re so cute! Delicious without any icing! A little crumbly under the tops though, but still taste great.
Thank you for the feedback, Aqdas- glad you enjoyed them 🙂
Hi! I’m making this right now! However, I don’t have coconut butter for the glaze. Nor do I have on hand any vanilla protein powder or cream cheese. I was going to make the coconut butter frosting and I made the paleo cake option. Is there something I can sub for the coconut butter? I have coconut oil and also canned coconut milk. Thanks!
Hi Sharon, I think you’d be best just to use any frosting of choice or leave it unfrosted.
Hi,
This will be my first attempt at Vegan/Paleo baking. Have some reservations, but have to start somewhere! Anyway, I’m wondering if I could bake this in a 8 x 8′ pan instead or there isn’t enough batter to make them thick or too thin?
Thanks, Sally
Hi Sally! I think it might be too thin, but feel free to experiment and see! 🙂
Hello! This may be a silly question, but when the recipe calls for 1 T baking powder, does T mean tablespoon? Thanks!
Hi! Tablespoon 🙂
All I can say is that I’m relieved and hopeful for my kids. I always say someday theyll realize mum was right all along 😝. It didnt take much arn wrestling with your mum , I’d probably prolong the agony a bit but she knows you’re reformed and that’s all that matters. for all its worth, I’ll give this a try and I also happen to love lemon this and lemon that (not the bottled ones coz I’m like your mum that way 😂)
In all seriousness, thank you for this recipe and bravo to all the awesome mums out there!
hahahaha I LOVE IT!
Hi can I use honey instead of sweatner and if yes how much ? ( The oat flour recipe)
Hi there, I haven’t tried with honey- You could use 1/4 cup and see how that turns out, but reduce the milk if the batter is too wet.
Hi. do i need to ground the poppy seeds or should they be whole? and also- instead of an egg in the vegan version can i use apple souse? thanks!!!
Hey can you use ordinary butter instead of nut butter in the lemon & poppy seed cake please?
Nope, it needs to be a nut or seed butter 🙂
sorry to ask this stupid question but i speak in spanish so im not sure about measures. “T” stands for tablespoon and “tsp” si for teaspoon?
Hi there! Tablespoon, so 15 mls 🙂
How much cream cheese is used in the frosting recipe? 1-8oz package?
Nvm! Saw “250g” above! Thanks 🙂
No worries 🙂 Enjoy!!!
hello can i use wholewheat pastry instead of oats flour ? thanks
Hi Sana! I haven’t tried that, but let me know how it goes 🙂
Arman, this looks delicious!!! Going to bake it NOW… Please…… what size baking pan????? 4 servings means nothing to me!!!. :-0) Need alot of help in the kitchen dept.!!!
Hi Nina! An 8 x 8 inch pan works great!
How big is the baking tin you use for this cake?
Hi there! 8 x 8-inch but I’ve found a loaf pan to be perfect!
Hi Arman, my hubby is allergic to apples (I know ugh!!) can I sub the apple sauce for something else? Also, I currently only have an unflavoured protein powder would this work in most of your recipes? Thanks in advance. I want to eat everything you’ve made right now…..it all looks so good, LOL!!!
Hi Sarah! you can use mashed sweet potato, pumpkin or banana- Test out the protein powder slowly to make sure it is okay 🙂
I’m assuming “T” means “tablespoon.” Is that right?
That is correct 🙂
we are allergic to oats, what can we use instead?
You can use ground quinoa flakes or brown rice flour.
Have only just found this recipe and want to try it but could you please tell me what the amount T is? Is it tea spoon (tsp) or Tablespoon (tbsp). Some amounts do say tsp but not all. The amounts could make a big difference to the consistency of the batter and eventual taste. Thanks
Hi Niki! T stands for tablespoon, so 15 mls. the little ‘t’ is teaspoon 🙂
Making this cake for a friend and am unfamiliar with this type of frosting (coconut butter). It seems very thin at the moment, not beautifully thick and spreadable like in the photos…will it thicken as it cools? I have it in the fridge trying to cool it at the moment. Help! haha
Cooling did the trick, never mind! Thanks!
Haha SUCCESS 😀
Hiya,
This looks lovely but any alternatives for the applesauce???
Thanks!
Hi! You can use mashed pumpkin or banana 🙂
Could I use sunflower butter?
Absolutely- Just be wary that it will have a green tinge to it 🙂
I don’t have rolled oats at the moment, but I have an all purpose gluten free flour blend – could I use that as a substitute or would it mess up the recipe? Just a pregnant lady on a craving streak trying to use what I have lol. Thanks!
How much cream cheese for that option?
Hi Heather! For a thicker frosting, use 250 grams (1 standard small tub). For a thinner one, I use half 🙂
This looks delicious – nice & fluffy. Two questions: 1) Does it matter if I use the off-the-shelf milk vs. refrigerated cartons? Any suggestions on which one (i.e. almond vs. cashew vs. ??) might work and taste better? I don’t use non=diary but am making this for a group that includes a vegan!
2) I’d like to make mini loaves instead – Do you know approximately how many this recipe would provide? How much should I fill the pans?
Thanks!
Hi Ruth-Ann! I’ve never tried it in mini loaves, sorry! As for the milk, I think almond tastes best, and carton is fine 🙂
Hi Arman! This looks amazing ! Question , if I already have oat flour, do I still use 2 cups. I figured that 2 cups of oats ground down would be less. Sorry if someone else asked this already!:)
Hi Chelsy! Apologies for the oversight- Still use the full 2 cups of oat flour 🙂
Could you use almond meal instead of coconut flour?
I haven’t tried that myself, so cannot vouch for it, sorry!
I’m not sue if this has been asked because I don’t want to read through all of the comments but why in the Vegan/Flourless version there are 2T of lemon juice and zest and in the Paleo only 1T of each. I want to make the Paleo version but I want it to be lemon-y enough
Hi Karen, I found the lemon juice way more evident with just 1 tablespoon in the paleo option. Feel free to use two, but it will be very evident 🙂
this sound really good. what size pan would I use and can you make cupcake instead?
Hi Rosemary, I haven’t tried making them as cupcakes, but let me know if you do 🙂 A good sized pan would be an 8 x 8 inch one.
For the love of my sweet daughter, that truly misses lemon poppy seed breads and ogles them with envy in the bakery, I will try to make this for her. Thank you for the recipe! ~Niki
Hi Niki! You are so welcome 🙂
Arman,
Hi. How much oat flour would I use (grams)? I know you say to grind your oats but since I already have oat flour, I would like to just use it instead.
Oh and thank you! 🙂
Hi Rebecca! You can just use the same amount as stated, but if it’s too firm, add a little extra milk 🙂
Oh it’s me again with another question 😀 Which version is on the photos? I can’t believe they look the same way :X
Hi Nev! It’s the gluten free/oat based version!
Hello there !This looks so yummy…! 🙂 Thank you for the recipe.Just one question..can I use liquid stevia? And if I can..maybe about 60 drops?How do you think? 🙂
Hi Nev! I haven’t used it with liquid stevia, so I can’t vouch for how it would work, sorry! I’d love to hear back on your results!
Has anyone tried chia seeds rather than the poppy?
Hi Brenda! Chia seeds work, but use a very small amount- Chia seeds tend to soak up liquids very easily! 🙂
I have four kiddos with lots of food allergies and a personal obsession with all things lemon and poppy seed so this was a massive success! However, I have a question for you, what is the purpose of the nut butter in the recipe? We used sunflower butter and the flavor of it overpowered the wonderful lemon. My daughter gobbled it up but I’m wondering if I could use something else that is not an allergen that doesn’t overpower the fresh lemon flavor. Thanks!!
Hi Lydia! I like adding nut butter as it really elevates the flavor profile, and avoids them from being too gummy or cake-y- I’ve also found the added fat to help with the staying power. You could use coconut oil if you don’t want the overpowering flavor 🙂
Thank you! I’ll try it with homemade hemp seed butter. I thought it might be for binding purposes which is why I asked! Thank you!! My family enjoys all of the recipes we have tried from your blog. Thank you for what you do!
Lydia, this is so kind of you 🙂 I hope you and your family continue to enjoy them 🙂
I just made the GF version of this, with some substitutions. Always with the substitutions…. Less sugar, lemon extract instead of vanilla extract, and chia seeds instead of poppy seeds because that’s what I had. Very tasty! Thank you! I was dubious of the nut butter, but you really can’t taste it. More to the point, my super taster of a kiddo couldn’t taste it either.
Thanks SO much for the feedback, Sue- I appreciate it- so glad that the chia seeds kept the texture too!
This looks yummy! What size pan would suit this recipe? I have more than one size loaf pan in my cupboard.
Hi Kerrilyn! I personally prefer smaller pans as I love thicker cake slices 🙂
Thanks Arman! Thanks for your reply! I’m going to make this cake today. ?
Hi – this looks awesome! I plan on making it, but I was just wondering – I have PCOS, and so would like to make it as low-sugar and high-protein as possible. Would the gluten-free or paleo option suit me better? Thanks!
Hi Kait- I’m sorry, I’m not familiar with PCOS so I’m not sure- It’s probably best to seek out a medical professional 🙂
Just delcious. Amything lemon, one of my faves this. Thanks .
Simon
I lovelovelove lemon poppy seed and I’ve been looking for a HEALTHY, vegan breakfast muffin option (I’m hard to please, don’t judge haha). Do you think this recipe would be suitable for muffins? If so, how many would it yield? Like a dozen maybe? You’re the best!
Greetings from Denmark
Hi Cecilie!
Hahaha no worries at all! It would totally work as muffins, I’m not sure how many though!
Enjoy!
Well…I’m italian and I’ve fibromyalgia, so I can’t eat gluten and nightshades. I’m eating your AMAZING lemon poppyseed cake right now and I’m so happy I can’t tell *_*. I’ve used Werz glutenfree mix insted of rolled glutenfree oats flour because my mixer is broken and I couldn’t ground them. And your cake is D E L I C I O U S. My boyfriend loves it. And usually he doesn’t like sweets. I need to do the frosting tomorrow, but I don’t know if the cake will be still there. I’m afraid I’m gonna eat it all right now :D. Thank you very much! <3
Cloe!!!! 😀 Bongiorno!
Thanks so much for trying it out- I’m glad you and your boyfriend both enjoyed it! 🙂
Where do you find coconut butter? And what brand do you use?
Thanks
Hi Kathleen! I use Amazon to order it, and the brand I prefer is Coconut manna 🙂
This was delicious! I added blueberries to it. AMAZING. I made the paleo version and it did take 50 minutes to bake, I used a bread loaf tin. I am sad to say that I did not like the protein frosting option nor did I enjoy the coconut butter frosting option. I enjoyed this with out frosting thought with a cup of earl grey tea. This was quite sweet. Next time I make I think I will omit the maple syrup and opt for tiny bit more lemon flavor. I do not eat processed foods or sugars at all or pre packaged food and I do not eat sweets often so I think I am just sensitive to sweet things.
Hi Elisa! Thanks so much for the feedback- Sorry you didn’t like either of the frostings- I guess if you aren’t too big a fan of super sweet recipes, it’s totally not needed 🙂
This looks delicious! I’m just wondering – what brand of coconut palm sugar do you use? I use Wholesome, but it usually turns my recipes an unappetizing shade of brown (especially for a lemon dessert :)). How do you keep the cake such a nice lemony color? Is there any way to prevent it from turning brown?
Hi there! I usually use Nutiva, but for these recipes, I used norbu (as pictured), which is a granulated monk fruit sweetener 🙂
Is ‘T’ tablespoon or teaspoon?
Hi Sharon! 🙂 That is correct!
lol – you didn’t actually state which one it was – there’s a big difference between a tablespoon and a teaspoon.
or does it mean one sometimes and the other at other times, and how do I know which one?
Oh my I’m so sorry! Tablespoon!!!!
haha, thank you Arman. I actually just read through all the comments to see if it was in there, and found it just as you posted. Can’t wait to try this, and I think I’ll try another version with oranges instead of lemons. LOVE orange and poppy seed!
vegan or paleo? which should i try first lol…. yum!!!
Monica! You should try both! 🙂
I did the first recipe with some little changes (rapadura sugar, lemon essential oil). So it’s brown but DE-LI-CIOUS!!
I did small cakes instead of a big one, but 1/4 broke when I took them out of the tin. Maybe it wouldn’t happen with 2 eggs? What do you think?
Hi Odile! So glad you enjoyed it!
Sorry to hear making them smaller broke- I would try perhaps adding a teaspoon or two or flaxmeal?
Hello (i’m frech sorry if it isn’t a good english) for the paleo version there isn’t milk in the list ! Is it normal or how much we need ?
Hi Sandra! You don’t need any milk in the paleo option- The eggs work as the replacement for moisture, along with the applesauce.
This looks delicious! It’s so tough to find cleaner lemon recipes! Thanks
Friend!
You are so welcome- Thank you, Kolicia!
ARMAN YHIS LOOKS AMAZING
CAN I MAKE THIS FOR DINNER lol
Hi, I was so happy when I saw this lemon poppyseed cake! I have been desiring lemons the past few days for some reason LOL .
Could you please tell me how much of the cream cheese is used for the frosting? Thanks!
This cake takes way longer to cook than the directions say. At least the Paleo version does.
Hi Kirstie! Thank you so much for pointing that out- I was supposed to include the paleo time being close to 50 minutes. Amended!
Yes, 50 minutes is about how long I ended up baking it for the Paleo version. It was really good! I left out the poppy seeds and added blueberries.
As usual, this looks like another delicious recipe that I can’t wait to try! Great post! I just have one question – in general. Instead of using (chemical-laden) cooking spray to grease the pan, why not wipe the pan with coconut oil? It is an excellent coating for baking and does not detract from the benefits of healthy recipes.
I enjoyed your family lemon story and would LOVE to know which version is your Mother’s, as well as which version is so beautifully shown in the photos? (I get a bit muddled with all the options!) Thanks, ahead!
Hi Joy! 🙂
My mother’s version is more based on the oat version (which is also pictured) 🙂
Cheers!
This looks delicious and I was drawn in by “paleo”. Unfortunately this really isn’t Paleo at all unfortunately.
Hi Tom! There is a 100% tested paleo option there- It’s under the original version.
Cheers
Your recipes look delicious but I don’t understand how you are calling them flourless when they call for cups of oat flour? Every cup of oat flour contains 480 calories and 78 grams of carbohydrates.
Hi Gloria- This is indeed flourless- The original recipe stems from rolled oats, not flour 🙂
Thanks for the calorie information for oat flour!
Oh well, OK. That is how bloggers mislead people. Your recipe clearly states to grind them into flour. I guess if your recipe called for whole wheat and grind it into flour that would be flourless too. I am a blogger too, but also a dietitian and I don’t believe in misleading people into thinking foods are healthier than they are. Ground oats are oat flour and have a ton of carbs.
Gloria,
‘Flour’, for decades in the U.S, is generally a term used to refer to ground whole wheat grains. Because so many people have become severely allergic to wheat, or developed an intolerance, alternatives have become widespread.
The term ‘flourless’ in unbelievably common among those of us who must avoid traditional ‘flour’, it’s also used hundreds of times a day on food blogs, in cooking magazines, on TV, on Pinterest and other popular sites. I’m sorry if you personally are not familiar with this term, which is quite shocking since you claim to be not only a dietician but a blogger as well. You can easily do some research on this, which sounds like it will be beneficial not only to your career and clients, but possibly to your blog.
In the meantime, Arman has hundreds of followers who are fully educated as to what ‘flourless’ does and does not mean. I’m glad that we could help you learn something new.
This looks so good! Quick question, am I measuring the oats before grinding them into flour or after? I can’t wait to try this 🙂
Hi Susan! Apologies for the oversight- After grinding them would be great (add 2 extra tablespoons or so :))
Hi Arman! I’ve read most of your recipes and I can’t wait to try all of them. There’s only one problem, I’m from Mexico and I’m not very familiar with the cook language. What does the “T” stand for, eg. 2 T lemon juice.
Hi Tania! No worries at all- the ‘T’ stands for tablespoon, so 15 mls each – for 2 tablespoons it will be 30 mls 🙂
I love lemon! Everything lemon. Sweet and savory. Putting poppy seed on my shopping list. This is due on Sunday as a breakfast for the next week 🙂
Please do!!! Or the mug cake…either or 😉
I love lemon poppyseed cake, and that frosting looks so yummy!
🙂 Thank you so much, Joanne!
I’m so excited you set up a shop page! I’ve been wanting to get the Norbu sweetener that I’ve been seeing everywhere and have tried in baked goodies! 😛 This lemon cake looks to die for BTW–I LOVE poppy seeds but I’d probably get opiate-high if I eat too much1
YES! Please do check it out!
I need to put poppy seeds on my list because this cake has me salivating! I don’t quite get the “flourless” description, though, if you use oats ground into flour or coconut flour.
Hello Linda! 🙂
No worries at all- In my recipes I’ve made oats not considered a flour based on their original source- As for the paleo one, that one is touted as grain free.
Cheers!
Okay so I said I was going to try your blueberry cake but since I have a huge bag of poppyseeds sitting around [and taking up valuable space] this will come first. Also because you got me craving poppyseed anything. I could usually do without lemon but I’m willing to try the combination here.
Also, yes, I’ve heard of secret menues – namely Starbucks’ – but since there’s no store close to where I live haven’t tried anything off them yet.
Please do- You’ll enjoy it!
I love lemon poppyseed and you just reminded me of that. Now I must have it immediately.
That frosting looks amazing! This reminds me of Spring and I am so ready for Spring to arrive!
Right? I’m abit over Winter!
iIn the winter I go for all things chocolate but in the spring I start to gravitate to all things citrus! This could not come at a more perfect time as spring is approaching. If only the weather would behave with the seasons!!!
Right? It was like a thunderstorm yesterday and then boiling hot the day before. WHY LOS ANGELES
So many options! It’s like choose your own adventure… cake edition! Looks delish 🙂
Thank you, Emma!
I’m pretty obsessed with lemons or any tart citrus. This look so yummy! Panera used to have a secret menu, but I don’t know if they have it any more. Seemed kind of silly to me, especially since it was on their website.
LOL. I just spat water on my screen. So much for it being secret!
I’m going to try it this week! Can I use pb instead of almond butter? Also, can I use regular milk instead of dairy free? I’m just trying to use what I have in my pantry. 🙂 Thanks so much!
Hi Stephanie! You sure can- Although the peanut butter comes out much more evident! 🙂
I must save every single one of your dessert remakes haha. This one I can’t wait to try out and share! We love lemon poppyseed muffins and the added frosting makes it sound amazing!
Haha thanks so much, Hilary!
Woweeeeee. I love lemon poppyseed cake! That was the kind of muffin I wanted (after blueberry) when I was a kid.
My parents make fun of me for liking sriracha and wasabi these days because I would literally CRY if one morsel of wasabi made it onto my sushi and I hated spicy foods when I was little. Now, you can find sriracha on my face/literally in my backpack.
Really?! Such gourmet tastebuds.
Sriracha in your eyes too? 🙂
Pinned.
I will never get tired of Arman’s family stories and conversations. Honestly. Can you an Niki (and your Mom) create a YouTube channel? Please. I am unemployed and need good entertainment.
Also: ‘my inner lemon has come out to frolick and it doesn’t seem to be going anywhere. ‘ – now you know my yearslong relationship to my inner egg.
LOL. Can we seriously? Keeping up with the Per-dashians.
Come back to Australia. I’m heading over in April, you can be adopted. The white child my mum never had.
Love lemon poppyseed and it’s been on my list of things to make. Looks like you nailed this and I’m drooling over that frosting!
Thanks so much, Michele!
I’ve heard of secret menus at fast food places but honestly the combinations in there don’t sound all that good. This cake though, sounds amazing! I am totally a fan of lemon poppyseed, or anything lemon really. Great idea Arman!
Thanks Ellie! Enjoy!
You know if you make that lemony pucker face too often, your face will freeze in that shape. Just sayin’. But I’m also saying that I want this lemon poppyseed cake like you wouldn’t believe right now! Your mum is a genius for this one. She invented lemon poppyseed cake AND she makes amazing Indian food. 🙂
My mum’s real name is….GOD.