Bright and lemony with a bit of nutty crunch from white poppy seeds, this moist loaf cake incorporates coconut oil and coconut sugar and is finished with a bright, zest-flecked lemon glaze.

Prep time: 20 min

Cook time: 50 min

Total time: 70 min

Lemon-Glazed White Poppy Seed Cake
Copyright Recipe © 2015 Woodland Foods


Makes 1 loaf


  1. Preheat oven to 350°F. Spray loaf pan with cooking spray.

  2. Combine flour, sugars, baking powder and salt in large bowl. Add water, coconut oil, vanilla extract, 1-1/2 teaspoons lemon zest and 2 teaspoons lemon juice and mix thoroughly. Fold in poppy seeds.

  3. Pour batter into loaf pan, transfer to oven and bake for 45 to 50 minutes or until golden brown and toothpick inserted into center comes out clean.

  4. Remove from oven and let cool for 10 minutes. Turn cake out of pan and let cool completely on wire rack.

  5. While cake cools, place powdered sugar in medium bowl. Add remaining 1 teaspoon lemon zest and remaining 2 teaspoons lemon juice. Whisk until smooth. Drizzle over cooled cake, slice and serve.