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Lemon Poppyseed Cake

Lemon Poppyseed Cake

  • Prep Time: 5 minutes
  • Total Time: 1 1/2 hours
  • Yield: 1 loaf, 6 to 8 servings


  • 3 tablespoons coconut milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sifted cake flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 3 tablespoons poppy seeds
  • 1 tablespoon lemon zest


  • Set the Emeril Lagasse AirFryer 360 to the bake setting at 300 degrees Fand the timer to 1 1/2 hours.

    In a medium size mixing bowl, combine the coconut milk, eggs, and vanilla and whisk well to combine.In a separate medium mixing bowl, combine the dry ingredients and whisk to combine.

    Add the butter and 1/2 of the coconut mixture to the dry ingredients and, using an electric mixer, mix on low speed. Increase the speed to medium high and beat for 1 minute.

    Scrape down the sides of the bowl and gradually add the remaining coconut mixture in 2 batches, along with the poppy seeds and lemon zest.

    Spoon the batter into a greased standard loaf pan. Bake until a tester inserted in the center comes out clean, usually about 1 hour and 15 minutes. (Cover loosely with foil if the cake begins to brown too quickly before it is done.)


Recipe Details