Inspired living

Lemon and Poppy Seed Cakes Recipe

Danielle Minnebo's Classic Lemon and Poppy Seed Cakes

Credit: Danielle Minnebo

This recipe works well in a larger cake tin, too, such as a loaf tin. Just cook it for 10 minutes longer.

Makes: 4 small cakes 



  • Olive oil for greasing
  • Flour for dusting
  • 2 eggs
  • 75g coconut palm sugar
  • Zest 2 lemons
  • ¼ cup poppy seeds
  • 120g spelt flour
  • 50g brown-rice flour
  • 40g buckwheat flour
  • 1 tsp baking powder
  • ¼ cup olive oil
  • ¼ cup lemon juice
  1. Preheat oven to 180°C. Grease 4 mini cake tins with olive oil and dust with flour so they are non-stick.
  2. Add eggs, coconut palm sugar and lemon zest to bowl. Beat well, until eggs are light in colour and fluffy.
  3. In separate bowl, combine all dry ingredients: poppy seeds, spelt flour, brown-rice flour, buckwheat flour and baking powder.
  4. Add dry mix to bowl of egg mixture, along with olive oil and lemon juice. Gently mix everything until just combined — don’t over-mix.
  5. Divide mixture between 4 cake tins and bake for 25 mins until golden brown.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.