Almond Poppy Seed Lemon Cake Recipe
Looking for a delightful dessert? Try the Almond Poppy Seed Lemon Cake recipe! It combines nutty and citrusy flavors in a moist, fluffy treat that'll have you craving seconds.
Ingredients
Loaf
- 1 3/4 cup almond flour, (180 grams)
- 1/4 cup coconut flour, (28 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup coconut oil, melted & cooled (105 grams)
- 1/4 cup honey, (85 grams)
- 1/2 cup almond milk + 2 tablespoons, (150 ml)
- 2 tablespoons lemon juice
- 1 tsp lemon zest
Glaze (Optional)
- 1 cup powdered sugar, , sifted to get rid of any clumps
- 2-3 tablespoons lemon juice
Instructions
For The Loaf
- Begin by moving the oven rack to the lower third position. Preheat your oven to 350°F/180°C. Next, either line or grease a loaf tin, and set it aside for later use.
- Combine almond flour, coconut flour, baking powder, salt, and poppy seeds in a large bowl, whisking until well mixed.
- Start by blending the eggs, then smoothly incorporate the oil, honey, almond milk, lemon juice, and zest until you achieve a lump-free, thick batter.
- Begin by pouring the batter into the lined or greased loaf tin. Then, place it on the lower rack of your preheated oven and bake for 45-50 minutes until a knife inserted in the center comes out clean.
For The Glaze
- Combine sugar and lemon juice in a small bowl until you achieve a smooth consistency. If the glaze is too thick, gradually add lemon juice to reach your desired thickness.
- After the loaf has cooled sufficiently, move it to a rack with paper towels beneath to catch the glaze, and then drizzle the glaze over the top.