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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