Gluten-Free Lemon & Poppyseed Bundt Cake Recipe
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Lemon Poppyseed Bundt Cake
I’ve always loooved lemon cake. That lemon zing mixed with sweetness is heavenly. But being grain free stopped me from making this type of cake until recently when I finally found an almond flour version that is much better.
This cake is bursting with fresh lemon, wonderfully moist, and has a tender crumb on the inside and a sweet coconutty glaze on the outside.
The secret step in this recipe that takes this gluten-free cake from good to great is the separation of the eggs and the whipping of the whites until they are fluffy. This step will add volume to the otherwise dense cake. Beating the egg whites is the answer to the denseness that comes with making an almond flour cake.
The fluffy egg whites, in unison with the high dosage of baking powder, do a good job of getting this lemon cake nice and fluffy and adding some air pockets into it.
Ingredients:
For the cake:
grass-fed ghee or coconut oil, for greasing the pan
4 cups almond flour
1/2 tsp salt
1 1/2 tsp baking powder (divided)
3 eggs (divided)
3/4 cup full-fat coconut milk
1 cup maple syrup
2 Tbsp grated lemon zest
1/4 cup fresh lemon juice
2 Tbsp poppy seeds
coconut butter glaze (recipe follows)
For the glaze:
1/4 cup coconut butter
2 tsp maple syrup or raw honey
1/2 tsp fresh lemon juice
1/4 tsp vanilla powder
1/4 cup full-fat coconut milk or almond milk
Instructions:
Preheat the oven to 175°C /350 °F
Generously grease an 18cm / 7inch Springform Pan with ghee or coconut oil.
Separate the yolks and the whites.
Add 1/2 tsp. baking powder to the egg whites, and beat until stiff.
In a medium bowl, whisk the flour, salt and 1 tsp. baking soda.
In a large bowl, whisk together the egg yolks, coconut milk, maple syrup, lemon zest and lemon juice until combined.
Mix all the ingredients except the egg whites and the poppy seeds.
Stir well until a batter forms; then add the egg whites and the poppy seeds.
Gently process until the whites are fully incorporated.
Pour the batter into the greased pan and bake for 40 to 50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about an hour.
Drizzle the glaze over the cooled cake.
Cut and serve.
To make the glaze:
Combine all the ingredients in a small saucepan over low heat,
Stir until blended together.
If you want thinner icing, add more coconut milk. For a thicker glaze, add more coconut butter.
Allow the glaze to cool completely before drizzling over the cake.
