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    Home » Sweets » Lemon Poppy Seed Bundt Cake (Gluten Free, Paleo)

    Lemon Poppy Seed Bundt Cake (Gluten Free, Paleo)

    Apr 4, 2016 · 37 Comments

    Jump to Recipe Print Recipe

    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 - This delicious grain free desert has the perfect blend of tartness and the delicate sweetness from honey.

    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. 

    Lemon Poppyseed Bundt Cake | Gluten Free - This delicious grain free desert has the perfect blend of tartness and the delicate sweetness from honey.

    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.
    Lemon Poppyseed Bundt Cake | Gluten Free - This delicious grain free desert has the perfect blend of tartness and the delicate sweetness from honey.

    Paleo Lemon Poppyseed Bundt Cake

    Anya @ Prepare & Nourish
    This gluten free Lemon Poppyseed Bundt Cake is made with almond flour, coconut flour, and tapioca and subtly sweetened with honey. 
    4.40 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine Kid Friendly, Paleo, Primal
    Servings 24 servings
    Calories 158 kcal

    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.

    Notes

    |Nutrition Information Disclaimer|

    Nutrition

    Calories: 158kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 129mg | Potassium: 46mg | Fiber: 2g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 10.8mg | Calcium: 38mg | Iron: 0.7mg
    Nutrition Information
    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.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

    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.

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    Grain Free Cream Puffs with Buttercream 

    >>> Pin This <<<

    Paleo Lemon Poppyseed Bundt Cake - 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. #glutenfree #healthysweet

    Paleo Lemon Poppyseed Bundt Cake - 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. #glutenfree #healthysweet

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    About Anya

    Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

    Reader Interactions

    Comments

    1. linda spiker says

      April 05, 2016 at 10:11 am

      Fabulous! I want a while cake to myself!

      Reply
    2. Beth says

      April 05, 2016 at 10:13 am

      This looks delicious! My MIL would love it for Mother's Day brunch.

      Reply
      • Anya says

        April 06, 2016 at 7:57 pm

        Thank you Beth. It would be perfect for Mother's Day.

        Reply
    3. Caitlin says

      April 05, 2016 at 11:32 am

      Bundt cakes have always intimidated me, but lemon poppyseed is one of my favorite flavors! I will definitely be trying this! Thanks!

      Reply
      • Anya says

        April 06, 2016 at 7:56 pm

        Lemon poppy seed is a favorite too.

        Reply
    4. Tash says

      April 05, 2016 at 11:33 am

      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!

      Reply
      • Anya says

        April 06, 2016 at 7:53 pm

        I love anything lemon as well. It makes for a nice treat.

        Reply
    5. The Food Hunter says

      April 05, 2016 at 11:53 am

      I would love a big slice of this right now

      Reply
      • Anya says

        April 06, 2016 at 7:53 pm

        Yes! Thank you. 🙂

        Reply
    6. Abbey Sharp says

      April 05, 2016 at 12:44 pm

      Wow. I'm having a bridal shower and this would be amazing to serve at that! thanks!

      Reply
      • Anya says

        April 06, 2016 at 7:52 pm

        This would make a lovely option at a bridal shower.

        Reply
    7. Emily @ Recipes to Nourish says

      April 05, 2016 at 1:59 pm

      That lemon glaze!!! Swoon! Looks lovely Anya and I'm sure it tastes delicious.

      Reply
      • Anya says

        April 06, 2016 at 7:51 pm

        Thank you Emily. We enjoyed it!

        Reply
    8. Jolene @ Yummy Inspirations says

      April 05, 2016 at 2:25 pm

      I LOVE lemon poppyseed sweets... this looks amazing! Pinned to make soon!

      Reply
      • Anya says

        April 06, 2016 at 7:52 pm

        Thanks Jolene. I do too.

        Reply
    9. Shelley Alexander says

      April 06, 2016 at 6:53 pm

      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.

      Reply
      • Anya says

        April 06, 2016 at 7:51 pm

        Thank you Shelley. 🙂 Hope you enjoy it!

        Reply
    10. Andrea Wyckoff says

      April 09, 2016 at 8:40 am

      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.

      Reply
      • Anya says

        April 09, 2016 at 5:46 pm

        Thanks Andrea, yes, real food versions are exponentially better than their counterparts.

        Reply
    11. Bethany says

      April 11, 2016 at 12:41 pm

      Yum! Looks so delicious!

      Reply
    12. Raia says

      April 15, 2016 at 8:14 am

      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!

      Reply
    13. Emily @ Recipes to Nourish says

      April 15, 2016 at 10:43 am

      This is so lovely! I'll be featuring it later today at Savoring Saturdays linky party. Stumbled and Yummed it too.

      Reply
      • Anya says

        April 15, 2016 at 12:52 pm

        Thank you Emily! <3

        Reply
    14. Kelli says

      January 27, 2018 at 7:33 pm

      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?

      Reply
      • Anya says

        January 28, 2018 at 10:35 am

        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.

        Reply
    15. Irene says

      May 22, 2018 at 1:06 pm

      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.

      Reply
    16. Irene says

      May 22, 2018 at 4:16 pm

      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.

      Reply
      • Anya says

        May 24, 2018 at 9:01 am

        That's wonderful!! Glad you enjoyed it!

        Reply
    17. Jeanette says

      July 19, 2018 at 8:39 pm

      So a 1/2 cup of lemon juice from the 4 lemons, correct? How much zest do you get?

      Reply
      • Anya says

        August 01, 2018 at 1:27 pm

        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!

        Reply
    18. Suzanne says

      June 05, 2019 at 7:20 am

      I'm going to try this tonight for a summer party this weekend!!

      Reply
    19. Phoebe says

      April 15, 2020 at 12:19 pm

      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.

      Reply
    20. Jennie Montano says

      May 05, 2020 at 6:26 pm

      Made this with bread pans and layered them with the glaze between and on top

      Reply

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