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Almond Poppy Seed Cake
5 from 1 vote

Weeknight Almond Poppy Seed Cake

This Almond Poppy Seed Cake is quick and easy for any night of the week. Lemon juice, lemon zest, and almond meal complement the classic poppy seed flavor.
Prep Time12 mins
Cook Time35 mins
Total Time47 mins
Servings: 2 loaves
Print Recipe

Ingredients

For the wet ingredients:

  • cup canola oil
  • 1 cup sugar
  • ¼ cup lemon juice, freshly squeezed
  • 2 tsp lemon zest
  • 2 tsp vanilla
  • ¾ cup almond milk
  • 2 eggs
  • 1 tsp almond extract, optional, but highly recommended

For the dry ingredients:

  • 1 ½ cups flour
  • ½ cup almond meal
  • 1 Tbsp poppy seeds
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp baking powder

For the icing:

  • 1 cup powdered sugar
  • Pinch of salt
  • ¼ tsp vanilla extract
  • 2 Tbsp almond milk

Instructions

Mix the wet ingredients

  • To a large mixing bowl, add the canola oil, sugar, lemon juice, lemon zest, vanilla extract, almond extract (if using), and almond milk. Whisk until everything comes together.
  • Now add in the eggs, and whisk until the eggs are completely incorporated.

Add the dry ingredients

  • Now add the flour, almond flour, poppy seeds, salt, baking soda, and baking powder.
  • Whisk until everything is just combined. Take care not to overmix.

Choose your loaf pan

  • Preheat the oven to 350 degrees.
  • Oil one 9x5 inch loaf pan, or TWO 8x4 inch loaf pans.
  • (I prefer to use two 8x4 inch pans. I like the smaller size of each slice of cake.)
  • Pour the batter into the pan, or evenly between the two pans.

Bake the cake

  • For one 9x5 inch pan: bake at 350 degrees for 45 minutes, until the cake is slightly browned and a toothpick inserted in the middle comes out mostly clean.
  • For two 8x4 inch pans: bake at 350 degrees for 35 minutes, until the cakes are slightly browned and a toothpick inserted in the middle of each cake comes out mostly clean.

Make the icing

  • While the cake bakes, make the icing. In a small mixing bowl, whisk together the powdered sugar, salt, vanilla extract, and 1 Tbsp almond milk. Add the remaining 1 Tbsp almond milk if needed.
  • The icing should be thick and just barely pourable.

Icing troubleshooting

  • If your icing is too thick, keep adding small splashes of almond milk until the described consistency is reached.
  • If your icing is too liquid-y, add powdered sugar by the tsp until the described consistency is reached.

Ice the cake

  • Take the cake out of the oven, and let cool for 3 minutes.
  • After 3 minutes, ice the cake. I use a butter knife to lightly drizzle the icing over the cake. Drizzle as much or as little icing as you prefer.
  • Note: If you’re not a big icing person, or opted for one 9x5 inch cake, you will definitely have leftover icing, which can be stored in the refrigerator for up to two weeks.

Serve and enjoy!

  • Let the iced cake cook for at least 30 minutes.
  • Slice the cake and enjoy!

Notes

This recipe makes one 9x5 inch cake, or two 8x4 inch cakes. (I prefer the smaller cake slice size of the 8x4 inch pan.)