Lemon Poppyseed Cake
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A Note from Feedfeed
Moist lemon poppyseed cake screams spring! This bright lemony cake is topped with a creamy whipped coconut cream frosting and more poppyseed and lemon zest. This cake is perfect for Mother's Day or Easter brunch.
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- Recipe Card
Recipe Card
ingredients
- 100 grams coconut sugar
- 80 millileters olive oil
- 3 eggs
- 100 grams brown rice flour
- 100 grams almond flour
- 2 teaspoons baking soda
- 1 tablespoon poppyseeds
- 2 lemons, juiced
Method
Step 1
Preheat oven to 200°C. In a mixing bowl, whisk coconut sugar and oil until combined.
Step 2
Add eggs and whisk again until a fluffy texture appears. Add the lemon juice and zest and mix.
Step 3
Finally, the dry ingredients and mix one more time. Pour the mixture into a loaf pan covered with parchment paper. Bake for 15 minutes, then turn the oven on 180°C and bake for another 30-35 minutes, or until a knife inserted into the center comes out clean. Allow to cool completely.
Step 4
Bake for 15 minutes, then turn the oven on 180°C and bake for another 30-35 minutes, or until a knife inserted into the center comes out clean. Allow to cool completely.
Step 5
Decorate with coconut yogurt or coconut whipped cream, or simple squeeze an extra lemon juice on top. Enjoy!