This delicious grain free Lemon Poppyseed Bundt Cake (Gluten Free) has the perfect blend of tartness and the delicate sweetness from honey. The rich lemon glaze is the perfect garnish atop this sweet treat.
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Lemon Poppyseed Bundt Cake (Gluten Free)
Now that we are well into spring, it’s time to use up all those lemons from cooler months. What better way to do that than to make this Lemon Poppy Seed Bundt Cake?
I’ve been on the fence about doing another round of GAPS, a healing diet that excludes grains, legumes, and sugars (honey is okay). We attempted it a few years ago as a family only to fail miserably when we went out of town for the weekend. Our stint on GAPS lasted a pathetic three months. But even during that short time span, I learned that our bodies are incredibly resilient and can heal when we provide the nourishment it needs.
I love the blossoming trees that spring brings but unfortunately with that comes horrible seasonal allergies for one of my children. I hate seeing him so miserable and with every sniffle, sneeze, and wheeze, I think….GAPS – like it’s become the holy grail for healing.
Though I have not fully committed to doing GAPS for my family, 80% of the food we eat is grain free. And I especially love making desserts grain free because kids enjoy sweets and treats anyways, might as well make them as healthy as possible.
Lemon Poppy Seed Bundt Cake
Perfectly tart with generous supply of poppy seeds scattered throughout, this lemon poppyseed bundt cake is a lovely treat with your herbal coffee or as an afternoon snack with a tall glass of raw milk like my oldest son likes it.
Lemon Poppyseed Bundt Cake | Gluten Free
This gluten free Lemon Poppyseed Bundt Cake is made with almond flour, coconut flour, and tapioca and subtly sweetened with honey.
For the cake:
For the Glaze:
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1/2 lemon
Preheat the oven to 350°F and set an oven rack in the middle position.
Grease a 12-cup bundt pan or 2 loaf pans with butter and dust with tapioca flour.
In a medium bowl, whisk together the flours, poppyseed, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream butter and honey together. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
In a small bowl, combine the zest and juice of four lemons.
With the mixer on low speed, beat in 1/3 of the flour mixture, then 1/3 of the lemon mixture and combine well. Repeat with another third of the flour, then another third of the lemon mixture. Finally, beat in the remaining flour and lemon mixture. Scrape down the sides of the bowl and give another stir to make sure all ingredients are combined well.
Pour the batter into greased and floured pan(s) and smooth with a spatula.
Bake for approximately 50 minutes or until toothpick comes out clean.
Cool the cake in the pan for 15 minutes on a rack.
Invert the warm cake onto a cooling rack and allow to cool completely (approx.. 1 hour – don’t rush as the glaze will just melt straight into the cake if it’s too warm)
Mix all ingredients with a fork until smooth. Spoon the glaze over the top of the cake(s), letting it drizzle down the sides. Give a few minutes to set.
Dairy on PALEO:
Pastured butter as called for in this recipe is a healthy saturated fat with usually little lactose to cause trouble. You may use coconut cream for the heavy cream and coconut oil in place of butter.
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