Jump to recipe
Lemony desserts have been calling my name this spring and summer, and I am not mad about it!
This cake is moist, delicious and perfectly lemony. I plan to serve this for breakfast when my family visits. You can’t go wrong!
This cake is also gluten free, paleo, dairy free and refined sugar free. I hope you love it as much as I do!
Lemon Poppyseed Cake
Category
Breads/Cakes
Recipes
Persons
1
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 3 eggs, at room temperature
- 1/3 cup honey
- 1/3 cup lemon juice
- Zest of 1 lemon
- 2 TB avocado oil (or melted coconut oil)
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 TB poppyseeds
- Optional: Coconut butter for glaze
Instructions
- Preheat oven to 350.
- In a small bowl, combine egg, honey, lemon juice, lemon zest and oil.
- In another bowl, whisk together almond flour, coconut flour, baking soda and salt.
- Add dry ingredients to wet and stir to combine.
- Stir in poppyseeds.
- Line a 9×5 inch loaf pan with parchment paper, spray with coconut oil spray. Pour batter in.
- Bake at 350 for 30 minutes, or until a toothpick comes out clean.
- Once the cake has cooled, warm a few tablespoons of coconut butter in the microwave and drizzle over the cake. Enjoy!