Lemon and Poppyseed Cake

Added on September 13th, 2012 by our friend from http://fitandleanessentials.com/

Cooking Steps

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.

Serves 6
30 minutes
This is a Recipe

Ingredients

  • 6 eggs
  • 1/2 teaspoon vanilla
  • 2 lemons, juiced
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1/2 cup coconut flour
  • zest from 2 lemons
  • 1/2 tablespoon poppy seeds
  • 1/2 teaspoon baking soda
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3 Responses to “Lemon and Poppyseed Cake”

  1. This is ridiculously good . Thank you, this will be a standby!

    777mrs, on September 15th, 2012
  2. freelife

    Does this really need 6 eggs as it only has 1/2 a cup coconut flour?

    freelife, on October 7th, 2012

  3. [...] flour, honey, lemon juice, vanilla, and eggs. I highly recommend it! Thanks to Fast Paleo for the recipe. Share this:ShareEmailPrint Pin ItShare on TumblrDigg Comments: 0 Posted by: Gianna Categories: [...]

    %simply_vegetarian_paleo%, on November 10th, 2012

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