Preheat the oven to 180C/350F. Grease a loaf pan with cooking spray and set aside.
In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and sticky sweetener and applesauce for paleo option) and mix very well until a batter is formed.
Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven (Paleo option can take up to 50 minutes!), or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
To make the frostings (Except for the cream cheese one)
Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.
Breakfast cake is freezer friendly- It's best kept in the refrigerator. If you decide to use the frosting(s), it's best to keep them separate.