Lemon Poppy Seed Snack Cake

  • Yield : 9 x 13" cake
  • Servings : 12-18 pieces
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 60m

With a bit less sugar and fat than traditional cake, I’m okay with slipping a piece into my kid’s lunchbox for a treat.

This cake can be enjoyed as is but I’m partial to a drizzle of that tangy lemon glaze.


  • 1 1/2 C. sugar
  • 1/2 C. oil
  • Juice and zest of 2 lemons
  • 1/4 C. unsweetened applesauce
  • 2 t. vanilla
  • 2 C. water
  • 3 C. all-purpose flour
  • 2 t. baking soda
  • 1 t. salt
  • 1/3 C. poppy seeds
  • 1 C. powdered sugar
  • 2 T. fresh lemon juice


Step 1

Preheat oven to 350F. Lightly grease 9 x 13" pan.

Step 2

In large mixing bowl, whisk together, sugar, oil, lemon juice, lemon zest, applesauce and vanilla until well-combined. Add water and mix thoroughly.

Step 3

Add flour, baking soda and salt and stir until just combined. (Your batter may have a few small lumps and that's okay. You don't want to over-mix.)

Step 4

Fold in poppy seeds.

Step 5

Pour batter into pan. Bake 35 minutes or until edges are golden and beginning to pull away from pan and a toothpick inserted into the middle comes out clean.

Step 6

In the meantime, prepare your glaze by simply whisking together the powdered sugar and lemon juice.

Step 7

Allow cake to cool completely (or at least 15 minutes if you just can't wait!) before drizzling with glaze. Enjoy!

Recipe Type: , Tags: , , , , , , , Ingredients: , ,

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

More From This Chef »
Average Member Rating

(4 / 5)

4 5 4
Rate this recipe

4 people rated this recipe

Related Recipes:
  • Oatmeal Raisin Protein Balls

  • Nacho Cheese

  • Sweet Potato Brownies

  • Spinach Mushroom Pockets

  • Crispy No Fuss Cauliflower

Comments (7)

  1. posted by Hilda on March 4, 2013

    WoW, that looks very good and very simple!! Im definitely trying this!! :o) Thanks for sharing!! :o)

  2. posted by Genie on March 11, 2013

    Delicious and oh so easy!

  3. posted by Ginger on March 22, 2013

    I made mine with Trader Joe’s Gluten Free all purpose flour. I also used almond milk in place of the water. It turned out so good. Moist and full of wonderful flavor. Five stars! Thank you for the recipe, Honor!

    • posted by Honor on March 22, 2013

      Thanks so much for the feedback, Ginger! We’re thrilled that this recipe works for our gluten-free friends, as well. Cheers!

    • posted by Dawn on June 13, 2017

      I was going to ask how this might be with a GF flour. Thanks so much for letting us know. I can’t wait to try it..

  4. posted by Jodi on July 22, 2013

    Made this tonight. Yummy. Thanks for sharing.

    • posted by Honor on August 1, 2013

      Thank you for the feedback, Jodi! So glad you like it!


Leave a Reply

Your email address will not be published. Required fields are marked *