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!

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

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