Heart Healthy Lemon Poppy Seed Cake
Indulge guilt-free with this Heart Healthy Lemon Poppy Seed Cake, a moist and flavorful dessert created with wholesome ingredients to satisfy your sweet tooth while supporting your wellness goals. Made with nutrient-rich whole wheat flour, heart-smart extra virgin olive oil, and natural sweeteners like honey, this cake skips the refined sugar without skimping on flavor. The zesty combination of fresh lemon juice and zest shines alongside the delicate crunch of poppy seeds, creating a bright, satisfying bite. Greek yogurt and unsweetened applesauce keep the cake irresistibly tender and packed with protein, while almond milk adds a subtle creaminess. With just 15 minutes of prep and no complicated steps, this healthy dessert is perfect for any occasion—whether you're serving it as a light brunch treat, a post-dinner indulgence, or simply enjoying a slice with your afternoon tea.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 3 tablespoons poppy seeds
- 0.25 cups extra virgin olive oil
- 0.5 cups unsweetened applesauce
- 0.5 cups non-fat Greek yogurt
- 0.25 cups fresh lemon juice
- 1 tablespoons lemon zest
- 0.5 cups honey
- 1 teaspoons vanilla extract
- 0.5 cups unsweetened almond milk
- 2 large eggs
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a separate mixing bowl, whisk together the olive oil, applesauce, Greek yogurt, lemon juice, lemon zest, honey, and vanilla extract until fully combined.
Add the eggs to the wet ingredients and whisk until smooth.
Gradually pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined. Avoid overmixing.
Add the almond milk to the batter and stir gently until the batter reaches a smooth, pourable consistency.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust lightly with powdered sugar or drizzle with a lemon glaze before serving. Slice and enjoy this heart-healthy treat!
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 14.2 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
