Lemon and Poppyseed Cake
Preheat oven to 175 deg celcius/350F. Line a round cake pan baking paper.
In a large bowl, whisk eggs, vanilla, and lemon juice. Melt together the coconut oil and honey; pour into egg mixture and whisk to combine.
In a small bowl, stir together coconut flour, baking soda, and lemon zest. Pour the dry ingredients into the wet ingredients and whisk until smooth using electric mixer.
Stir in poppy seeds.
Fill the mixture into a round cake tin. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan and then remove to a rack to finish cooling.