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Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Snehal Vaidya
The Lemon Poppy Seed Cake is a refreshing addition to your desserts menu. It can also be had as a snack cake and it taste entirely different than your normal cakes. A right amount of sweet, tanginess bought in by the lemons and crunch bought by the poppy seeds makes this one and everyone's favourite..
Prep Time 1 hr 10 mins
Course Dessert
Cuisine Indian

Equipment

  • 2 mixing bowls
  • A wooden mixing spoon
  • Square shaped baking cake pan
  • Parchment Paper

Ingredients
  

  • Coconut Cream - 2 tablespoons
  • Feta Cheese - 2 tablespoons (grated) (Optional)
  • Lemon Juice - of 1 Lemon or 2 Limes
  • Eggs - 2 (Large | Brown | Organic)
  • Pure Vanilla Extract - 1 teaspoon
  • Ghee - 4 tablespoons
  • Almond Flour - 1 cup (Sifted)
  • Coconut Sugar - 1/2 cup (Sifted)
  • Coconut Flour - 1 tablespoon
  • Psyllium Husk - 1 tablespoon
  • Poppy Seeds - 1 tablespoon
  • Baking Soda - 1/2 teaspoon
  • Cream of Tartar - 1/2 teaspoon
  • Lemon Zest - of 1 Lemon or 2 Limes

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit
  • In a bowl combine coconut cream, feta cheese and mix them well
  • To this add eggs, vanilla extract, ghee and lemon juice
  • Whisk properly until well combined
  • In a separate bowl add Almond flour, coconut sugar, baking soda, cream of tartar, coconut flour, psyllium husk, lemon zest
  • Combine well
  • Mix the wet ingredients with the dry ones and combine until it forms a cake like batter
  • Line the baking pan with a sheet of parchment paper and fold in the cake batter
  • Even the top with your wooden spoon or a spatula
  • Bake in the oven for 40-45 minutes
  • Remove and let cool
  • Slice it into square shape size (this recipe yields about 16 pieces)
  • Top it with whipped coconut cream and a dash of lime
  • Enjoy!

Video

Keyword cakes, Gluten Free