Lemon cake with poppy seeds, honey and whole wheat flour

Lemon poppy seed cake with honey and whole wheat flour

Recipe by Panos EatsCourse: Dessert, SnacksDifficulty: Easy


Prep time


Cooking time



This healthy lemon cake with poppy seeds and whole wheat flour is easy to make and so fluffy, perfect for kids’ school snack.


  • 3 eggs at room temperature

  • heaping 1/2 cup (180 gr) honey

  • 1/2 cup milk (120 gr) at room temperature

  • 1/3 cup olive oil (80 gr)

  • 2 tbsp lemon juice (30 gr) – approximately juice of one lemon

  • zest of one lemon

  • 1 1/4 cup all purpose flour (190 gr)

  • 1/2 cup whole wheat flour (75 gr)

  • 1 tbsp baking powder (9 gr)

  • 1/4 tsp baking soda

  • 2 tbsp poppy seeds (30 gr)


  • Preheat your oven at 370F (180C) and grease your 9×5 inches (23×12.5 cm) loaf pan
  • In a small bowl, stir the poppy seeds in the milk
  • In a large bowl, whisk well the eggs, honey and oil
  • Add the milk-poppy seeds mixture, zest of the lemon, the flours and baking powder and whisk to incorporate
  • In a cup, stir the baking soda in the lemon juice to activate it
  • Add the lemon juice-baking soda mixture in the batter and whisk
  • Place the batter in your pan and bake for 50-60 min until it is golden and a toothpick comes in and our clean

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