Reduced Sugar Lemon Poppyseed Cake Recipe

Lemon Poppyseed Cake

This lemon-infused and zested cake is filled with fresh tang, all-natural sweetness from our Baking Sweetener, and added bite from the nutty poppy seeds, drizzled with a fresh lemon frosting. This recipe brings all the notes of a perfect sweet treat, sans added calories and sugar, and can be enjoyed vegan friendly!? Wow, now that is a tasty recipe made lemon poppyseed cake when life gave her lemons; Jillian did not disappoint! Squeeze the day the purecane way!

Prep 10m
Cook 40m
Total 50m
Serve 12


Lemon Poppyseed Cake Ingredients:

· 1 cup almond milk (can use milk of choice)
· ¼ cup melted vegan butter (can use unsalted butter)
· ½ cup fresh lemon juice (about 2 ½ lemons)
· 1 teaspoon baking soda
· 1 ½ teaspoon baking powder
· 1 teaspoon vanilla extract
· 2 ¼ cups all-purpose flour (can use regular or gluten-free)
· 1 tablespoon poppy seeds

Lemon Frosting Ingredients:

· 3 tablespoons fresh lemon juice
· 1 tablespoon almond milk (can use milk of choice)


No Sugar Lemon Poppyseed Cake Recipe



  1. Preheat the oven to 375°F and grease a 9x5 inch metal loaf pan. Set aside.
  2. Mix the almond milk (or milk of choice), melted vegan butter (or unsalted butter), lemon juice, Purecane™ zero-calorie Baking Sweetener, baking soda, baking powder, and vanilla extract together. Add the lemon extract if desired. Then, add the flour and mix until a batter forms. Be careful not to over-mix, or the cake will be dense. Then fold in the poppy seeds.
  3. Next, transfer the batter into your prepared metal loaf pan and bake in the oven for about 40 to 45 minutes or until the loaf has risen entirely and is golden. 
  4. While the loaf is baking, use a whisk to mix the Purecane™ Confectioners Sweetener, lemon juice, and almond milk (or milk of choice) together to make the frosting.
  5. Once the cake is finished baking, cool completely, and then drizzle your frosting over the top.
  6. Serve and enjoy!