LEMON AND POPPY SEED CAKE🍋🧁

LEMON AND POPPY SEED CAKE🍋🧁

LEMON AND POPPY SEED CAKE🍋🧁

This recipe is from a homemade afternoon tea we had yesterday, and it is heavenly. Lemony and bright, light and tender, lemon poppy seed cake. The sponge is soft, buttery, and full of zesty lemon 🍋 You can drizzle it in a light frosting (Optional) to give it a little extra moistness.

 
Category Cakes
Servings 8
Prep Time 20 Minutes
Cook Time 25-27 Minutes
Total Time 50 Minutes
Difficulty Easy

 

 

INGREDIENTS

  • 90g milk (1/4 cup + 2 tbsp)
  • 120g mashed bananas or apple sauce (1/2 cup)
  • 75g maple or agave (3.75 tbsp)
  • 90g lemon juice (1/4 cup + 2 tbsp)
  • 40g coconut sugar (4 tbsp)
  • 155g oat flour (1.5 cup + 4tbsp)
  • 1.125 tsp bicarbonate of soda
  • 90g almond flour (3/4 cup)
  • Pinch of salt
  • 1 tbsp lemon zest
  • 3 tbsp poppy seeds or black sesame seeds (15g)

FROSTING

  • Powdered sugar icing (I used monkfruit as a natural alternative)
  • Or my natural banana frosting (3 ripe bananas, 10 tbsp coconut oil, 1.5 tbsp coconut flour)

    METHOD

    • Preheat the oven to 180C
    • Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
    • Add the remaining dry ingredients in a large mixing bowl and stir, excluding the poppy seeds
    • Once the batter is smooth, stir in the poppy seeds, pour into a lined loaf tray and bake for 25-27 minutes until just golden
    • For the frosting, either add a little plant milk to your monkfruit sweetener for a white icing, or blitz the banana, coconut oil (room temperature) and coconut flour in a blender and dollop on top. Top with more poppy seeds and lemon zest.

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