This delicious grain free Paleo Lemon Poppyseed Bundt Cake has the perfect blend of tartness and the delicate sweetness from honey. The rich lemon glaze is the perfect garnish atop this sweet treat.
Lemon Poppyseed Bundt Cake (Gluten Free, Paleo)
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?
This Paleo Lemon Poppyseed Bundt Cake is so delicious with your morning coffee (go herbal coffee HERE) or as an afternoon treat. Be forewarned, it's not too wildly sweet because I've learned that my taste buds have adapted to using less sugar than normal. It has an obvious yet gentle flavor of honey. The poppy seeds are peppered throughout and you can't miss the refreshing lemon flavor. All in all, this Gluten Free Lemon Poppyseed Cake has it all.
Helpful Tips for this Paleo Lemon Poppyseed Cake
- 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 if you have to avoid dairy entirely.
- I bake this in a bundt cake pan such as this one. Alternatively, you may also use two loaf pans and reduce baking time by 10 minutes or until toothpick comes out clean.
- It helps to have a standing mixer such as this one to cream the butter and honey together. It's not necessary though so feel free to use a hand mixer.
Paleo Lemon Poppyseed Bundt Cake
Ingredients
For the cake:
- 1 ¼ cup almond flour
- 1 cup tapioca flour
- ¾ cup coconut flour
- ¼ cup poppy seeds
- 1 teaspoon baking soda
- ¼ teaspoon real salt
- ½ cup butter or coconut oil softened but not melted
- ½ cup honey
- 3 large eggs
- 4 large lemons zested and juiced
For the Glaze:
- 2 tablespoons butter or coconut oil melted
- 2 tablespoons raw honey
- 2 tablespoons heavy cream or coconut cream
- ½ lemon
Instructions
Cake:
- Preheat the oven to 350° degrees Fahrenheit 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 (or coconut oil) 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 ⅓ of the flour mixture, then ⅓ 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)
Glaze:
- 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.
Nutrition
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.
Need More Healthy Sweets?
Grain Free Snickerdoodles (Paleo)
Grain Free French Crepes with Cassava Flour
Flourless Double Chocolate Muffins (Paleo, GAPS)
Grain Free Cream Puffs with Buttercream
>>> Pin This <<<
linda spiker says
Fabulous! I want a while cake to myself!
Beth says
This looks delicious! My MIL would love it for Mother's Day brunch.
Anya says
Thank you Beth. It would be perfect for Mother's Day.
Caitlin says
Bundt cakes have always intimidated me, but lemon poppyseed is one of my favorite flavors! I will definitely be trying this! Thanks!
Anya says
Lemon poppy seed is a favorite too.
Tash says
My husband would LOVE this! Anything lemon and he's sold 🙂 I haven't made a bundt cake in years...perhaps it is time to dust off the bundt cake pan!
Anya says
I love anything lemon as well. It makes for a nice treat.
The Food Hunter says
I would love a big slice of this right now
Anya says
Yes! Thank you. 🙂
Abbey Sharp says
Wow. I'm having a bridal shower and this would be amazing to serve at that! thanks!
Anya says
This would make a lovely option at a bridal shower.
Emily @ Recipes to Nourish says
That lemon glaze!!! Swoon! Looks lovely Anya and I'm sure it tastes delicious.
Anya says
Thank you Emily. We enjoyed it!
Jolene @ Yummy Inspirations says
I LOVE lemon poppyseed sweets... this looks amazing! Pinned to make soon!
Anya says
Thanks Jolene. I do too.
Shelley Alexander says
Anya, Boy does your bundt cake looks delicious! I really love that its grain free and filled with so many wholesome ingredients! I'm going to make your recipe soon! Pinning this to my board too.
Anya says
Thank you Shelley. 🙂 Hope you enjoy it!
Andrea Wyckoff says
This bundt cake looks like the perfect treat for a spring brunch! I love how your grain free version looks just as good, well actually even better, than the traditional refined grain/sugar version.
Anya says
Thanks Andrea, yes, real food versions are exponentially better than their counterparts.
Bethany says
Yum! Looks so delicious!
Raia says
I am a huge lemon poppy seed fan. And a huge cake fan. 😀 My hubby doesn't like either very much, so I guess I'll just have to make this for myself. Life is hard.... 😉
Thanks for sharing this at Savoring Saturdays!
Emily @ Recipes to Nourish says
This is so lovely! I'll be featuring it later today at Savoring Saturdays linky party. Stumbled and Yummed it too.
Anya says
Thank you Emily! <3
Kelli says
I made this and while it tastes great, it is super dry. I took it out of the oven 20 minutes early as well. Im wondering how much juice you got from the 4 lemons?
Anya says
HI Kelli,
I'm sorry it was a little dry. I usually use 1/2 cup of lemon juice. It is more of a solid cake to be enjoyed with tea or coffee.
Irene says
Well, I made it and I waited until the cake was completely cooled down. 3 hours. Made the Glaze but it was very liquidy an soaked into the cake without hesitation. Does not look like the picture. Can't help but feel that something is missing in the glaze recipe.
Will cut it tonight, after supper and since the glaze soaked in, hopefully it won't be dry like others are saying.
Irene says
Well, my son (14) cut the cake before supper and we all ate some of it after supper. There may be 4 pieces left, that's how good it is. And the glaze soaking in, perfect. I will be making it again.
Anya says
That's wonderful!! Glad you enjoyed it!
Jeanette says
So a 1/2 cup of lemon juice from the 4 lemons, correct? How much zest do you get?
Anya says
Hi Jeanette,
Yes, you would typically get about 1/2 cup of juice from 4 medium-size lemons. You can zest all the lemons or just approx. 2 tablespoons of it -- that's a personal preference.Enjoy!
Suzanne says
I'm going to try this tonight for a summer party this weekend!!
Phoebe says
I just made this and glad I read the reviews as it was baking because I just took the cake out 20 minutes early like someone else mentioned. The dough seems more like a cookie dough than a cake dough going into the pan. I’ll make the glaze and we will try it later and get back to you.
Jennie Montano says
Made this with bread pans and layered them with the glaze between and on top