Photo of Vegan Lemon-Poppy Pound Cake by WW

Vegan Lemon-Poppy Pound Cake

PersonalPoints™ per serving
Total Time
50 min
10 min
40 min
Lovely and lemony. Just the right balance of sweet and tart.


Olive oil cooking spray

2 spray(s)

All-purpose flour

2 cup(s)

Baking powder

1 tbsp(s)

Table salt

1 tsp(s)


¼ cup(s)

Canola oil

2 tbsp(s)

Maple syrup

½ cup(s)

Poppy seeds

2 tbsp(s)

Fresh lemon juice

¼ cup(s)

Lemon zest

1 tbsp(s)

Regular plain soy milk

1 cup(s)


  1. Preheat oven to 350ºF. Coat a 9- X 5-inch loaf pan with cooking spray.
  2. In a large bowl, sift together flour, baking powder and salt.
  3. In another bowl, using an electric mixer, beat together sugar and oil. Add maple syrup, poppy seeds, lemon juice and zest; beat again.
  4. Add about 1/3 of flour mixture to sugar mixture and then stir in 1/3 cup soy milk; beat until just combined. Add another 1/3 of flour mixture and 1/3 cup soy milk; beat until just combined. Repeat with remaining flour mixture and soy milk, being careful not to over beat batter.
  5. Pour batter into prepared pan. Bake until top of cake springs back to the touch and a tester inserted in center of cake comes out clean, about 35 to 40 minutes. Slice into 12 pieces and serve. Yields 1 piece per serving.


Yields 1 piece per serving.