With a bright lemon taste, subtle sweetness, full of good fats, and generally lower in gluten, this is a lemon poppy cake you and your family won’t be able to keep their hands off of!
Lemon Poppy Cake
Serves 8-12
Shopping List
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1 cup spelt flour
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3/4 cup almond flour
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1 1/2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp kosher salt
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1 scant cup sugar
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zest of 2 medium or 3 small lemons
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1/2 cup milk + 1 tbsp fresh lemon juice
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3 large eggs
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3 tbsp lemon juice + 2 tbsp for the frosting
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2/3 cup every day olive oil
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1.5 tbsp poppy seeds
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3/4 cup powdered sugar
Method
Preheat oven to 350 degrees. Spray an 8 inch loaf pan with nonstick baking spray.
Whisk the dry ingredients in a medium bowl and set aside (flours, baking powder, baking soda, salt).
Combine 1 tbsp of fresh lemon juice and the milk and allow to sit for a couple minutes.
In a large bowl, using your fingers, mix together the lemon zest and sugar until it looks like rough sand. Next, whisk in the milk, 3 tbsp of lemon juice, and the 3 eggs to the sugar and zest mixture. Slowly pour in the dry ingredients to the wet ingredients. Once combined, pour in the 2/3 cup of olive oil and the 1.5 tbsp of poppy seeds.
Pour mixture into the prepared loaf pan and place in your preheated oven. Bake for 50-60 minutes, until a toothpick comes out clean. Whisk together the remaining lemon juice + powdered sugar for the glaze in a separate bowl; set aside.
Allow to cool before pouring the glaze on top.