Dessert Recipe: Lemon Poppyseed Poundcake (The Kind Diet)


Lemon-Poppy Seed Poundcake (The Kind Diet)

I guess it’s no secret that I love The Kind Diet haha, it’s my favourite recipe book



  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/3 cup maple sugar
  • 2 t egg replacer (I like Ener-G)
  • 2 t baking powder
  • 1 t baking soda
  • 1 t sea salt
  • ½ cup Earth Balance® soy milk
  • ¼ cup fresh lemon juice
  • ½ cup safflower oil
  • ½ cup maple syrup
  • 1 t lemon extract
  • 2 T poppy seeds

Lemon Maple Glaze:

  • ½ cup maple syrup
  • ½ cup lemon juice
  • 2 t kuzu, diluted in a little bit of cold water

Berry Glaze:

  • 1 bag frozen berries, thawed
  • Maple syrup to taste
  • Vanilla extract to taste


  1. Preheat the oven to 350.
  2. Oil the pans (you can use 3 mini loaf pans, a muffin tin, or 4 mini Bundt pans)
  3. Combine the flours, sugar, egg replacer, baking powder, baking soda, and salt
  4. In a separate bowl, combine the milk with the lemon juice and set aside for a few minutes; it will look curdled
  5. Whisk in the oil, syrup and lemon etract
  6. Add the wet ingredients to the dry ingredients, and stir just until combined
  7. Fold in the poppy seeds
  8. Pour the batter into the prepared pans, and bake for 15-25 minutes (mini loafs and muffins take about 15-18 minutes; loaf and Bundt pans take 20-25 minutes) or until a toothpick inserted in the center comes out clean
  9. Cool the cake completely in the pans on a baking rack
  10. If using the Lemon Maple Glaze, combine the syrup and lemon juice in a saucepan over medium heat
  11. Stir in the diluted kuzu, and continue stirring until the glaze comes to a boil
  12. Simmer for 1 minute
  13. Drizzle over the cake, and serve
  14. If using the Berry Glaze, whiz the berries in a blender with the syrup and vanilla extract to taste
  15. Drizzle over the cake and serve


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