Lemon Poppyseed Cake

Addapted Slightly from: https://thefeedfeed.com/alexafuelednaturally/lemon-poppy-seed-loaf

For the Cake

• 1 3/ 4 cups warm oat milk

• 1 cup refined coconut oil, melted

• 2 lemons, zested (2 tablespoons) and juiced (1/4 cup)

• 2 tsp vanilla extract

• 3/4 cup organic cane sugar

• 1 tbs baking powder

• 1 tsp salt

• 3 cups all purpose flour

• 1/ 4 cup poppy seeds

Frosting

• 1 cup powdered sugar

• 1-2 tablespoons lemon juice
  
  
  Preheat oven to 350ºF. Lightly grease a loaf pan, or line with parchment paper
  
  In a large bowl whisk together warm milk, melted coconut oil, vanilla extract, lemon juice, and lemon zest. Whisk together flour, baking powder, and salt. Then slowly add dry mixture to the wet mixture, gently whisking in between each addition. Fold the batter gently until just mixed, add poppy seeds and fold again.
  
  Pour batter into loaf pan. Bake for 45-50 minutes, using toothpick test to determine when done. Let cool in the pan at least 10 minutes.
  
  While the loaf is cooling; make the glaze: whisk powdered sugar and lemon juice until smooth. Add lemon juice as needed to reach desired consistency. Pour evenly over the loaf.