1

To begin making the Vegan/ Eggless- Lemon Poppy Seed Cake, we will first preheat the oven to 180 C and butter and dust a 8 inch round cake pan and keep aside.

To make the Flax Meal Egg Replacer 

1

If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.

To Make the Batter 

1

In a large bowl or the bowl of a stand mixer, whisk together butter (oil), sugar, baking powder, lemon zest, lemon juice,  salt, flax eggs until light and fluffy for about 40 seconds. You will see the mixture begins to foam as the lemon juice reacts with the baking powder.

2

Gradually beat in the yogurt (or apple sauce), poppy seeds and flour in that order and beat until just combined. Do not over beat. The cake batter will be thick and not be pour-able but if it is too dry then add in just a bit of yogurt (almond milk or apple sauce).

3

Transfer lemon poppy seed cake batter to prepared cake pan and place it in the preheated oven to bake for about 30 minutes or until a tester like a wooden pick or knife inserted in center of cake comes out clean.

4

Once the cake is baked, remove from the oven and allow it to cool in cake pan for about 5 minutes. 

To Make Lemon Glaze

1

Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm lemon poppy seed cake, spreading it with a spatula to drizzle over edge. Let the cake stand until glaze is set, about 15 minutes.

2

Serve the Lemon Poppy Seed Cake recipe along with Mango Lassi and Chilli Chocolate Cookies Recipe to make it a snack for your kids.