Lemon Poppyseed Cake

Have you ever had a craving that wouldn’t leave you alone? This was me this week! I think you already know that I’m not super into sweet stuff, but I LOVE lemon desserts. This cake has got a grown up, civilized vibe to it, but my kids also loved it just as much. It will be perfect with a cup of tea or in your childs’ lunchbox.lemon cake.jpgThis cake freezes really well for convenience. If you slice and pop it into an airtight container in the freezer and it will keep for up to two months. If you’re putting them in a lunchbox just put it straight in from the freezer and it will be perfectly defrosted by lunchtime.

This recipe is gluten free, grain free, refined sugar free, nut free and can be made dairy free. It’s suitable for GAPS & Paleo protocols.


1/2 cup coconut flour
1/4 cup butter (use 1/4 cup coconut oil if dairy free)
1/3 cup honey
1/3 cup fresh squeezed lemon juice
6 eggs
1 tsp vanilla powder or extract
1 1/2 tsp baking powder
2 heaped tblsp poppyseeds
lemon mix


Preheat oven to 170ºC

Beat vanilla, butter and honey until creamy. This will take 2 to 3 minutes.

Whilst still beating add eggs one at a time until well combined.

Add lemon juice, coconut flour and baking powder and mix until just combined.

The mixture will be really runny. Don’t freak out! It will thicken just let rest for 5 minutes. It will seem like it couldn’t possibly but it does.

Add the poppyseeds and fold through until combined.poppy mix

Grease a medium cake tin (I used butter) and pour the mixture in.

Bake for 30 minutes until golden. Watch the last bit as it can burn easily at the end.

This will keep in an airtight container in the pantry for up to 5 days, or you can freeze as directed above.

Enjoy with lots of love from my family to yours! Glow for life,

sig dark grey



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