Today we suggest you bake a lemon cake with poppy seeds. Our lemon poppy seed cake is ideal for a sweet breakfast, dessert or snack. And besides, it has no gluten so it is perfect for celiacs. If wrapped in plastic wrap, it should keep for 3 or 4 days. You can also freeze half of it or freeze each slice so you can only take out what is needed.
Ingredients
Hide productsServings calculator
How many servings do you want to cook?
- +1.5cup
gluten-free flour
0.5cup
almond flour
0.75cup
sugar
2tablespoons
poppy seeds
1teaspoon
baking powder
0.5teaspoon
baking soda
0.25teaspoon
salt
2
organic eggs
2tablespoons
Light Flavor Olive Oil
View product
4tablespoons
lemon juice
2tablespoons
lemon zest
1teaspoon
vanilla esence
1cup
almond milk
0.75cup
powdered sugar (for the glaze)
3tablespoons
lemon juice
0.25cup
Light Flavor Olive Oil
View product
Instructions
Kitchen view1
Pre-heat the oven to 356°F. Grease the cake mold.
2
In a large bowl add all dry ingredients, mixing well.
3
In another bowl add the remaining ingredients, including the lemon zest, and mix.
4
Pour the second mixture into the dry ingredient mixture to create the cake dough.
5
Bake for 30 minutes. Insert a toothpick into the cake to make sure it is done inside. When it’s done, remove from the oven and let cool.
6
Make the glaze, drizzle it on the cake and enjoy as a snack.
Your favorite recipes
Save your recipes for cooking whenever you want.