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I’m all about lemon poppyseed anything these days. Paired this mini cake with coffee this past weekend and it was perfect.
If you’re in the mood for a delicious lemon poppyseed cake, but don’t want to make an entire cake, this mini version is calling your name.
Simple ingredients and ready in 20 minutes. I hope you love it!
Mini Lemon Poppyseed Cake
Category
Breads/Cakes
Recipes
Serving Size
1 mini cake
Cook Time
20 minutes
Total Time
20 minutes
Ingredients
- 1 egg, at room temperature
- 1.5 TB honey
- 1 tsp lemon juice
- Zest of 1 lemon
- 1 tsp melted coconut oil
- 1/4 cup almond flour
- 1 TB coconut flour
- 1/4 tsp baking soda
- Dash of salt
- 1 tsp poppyseeds
Instructions
- In a small bowl, combine egg, honey, lemon juice, lemon zest and coconut oil.
- In another bowl, whisk together almond flour, coconut flour, baking soda and salt.
- Add dry ingredients to wet and stir.
- Stir in poppyseeds.
- Grease a small ramekin with coconut oil.
- Bake at 350 for 20 minutes. Best eaten while warm 🙂