This delicious grain free 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.
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Paleo Lemon Poppy Seed Bundt Cake with Lemon Glaze
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 deserts grain free because kids enjoy sweets and treats anyways, might as well make them as healthy as possible.
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 Poppy Seed Bundt Cake
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 or coconut oil and dust with tapioca. In a medium bowl, whisk together the almond flour, tapioca flour, coconut flour, poppy seeds, baking soda and salt. Set aside. In a small bowl, combine the zest (I use this zester) and juice of 4 large lemons (I use this squeezer). You want to make sure you have 1 1/2 cups of freshly squeezed lemon juice plus reserved 2 tablespoons for the glaze.
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. Set the mixer on low speed, beat in 1/3 of the flour mixture, then one-third 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 the greased and floured pan(s) and smooth with a rubber spatula. Bake for approximately 50 minutes, check for doneness when 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 melted butter, honey, cream and lemon 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.
Lemon Poppy Seed Bundt Cake with Lemon Glaze (Grain Free & Paleo)
Ingredients
For the cake:
- 1 1/4 cup almond flour (<a href="http://amzn.to/1S1rigX" target="_blank">my pick</a>)
- 1 cup tapioca flour (<a href="http://amzn.to/1W4vN0d" target="_blank">my pick</a>)
- 3/4 cup coconut flour (<a href="http://amzn.to/25FPCiT" target="_blank">my pick</a>)
- 1/4 cup poppy seeds (<a href="http://amzn.to/25FPLCS" target="_blank">my pick</a>)
- 1 teaspoon baking soda (<a href="http://amzn.to/1RzfJBP" target="_blank">my pick</a>)
- 1/4 teaspoon sea salt (<a href="http://amzn.to/1RzfRRP" target="_blank">my pick</a>)
- 2 sticks (1 cup) unsalted pastured butter*, softened
- 1/2 cup honey (<a href="http://amzn.to/1qpx9qh" target="_blank">my pick</a>)
- 3 large eggs
- 4 large lemons , zested and juiced
For the Glaze:
- 2 tablespoons butter , melted
- 2 tablespoons honey (<a href="http://amzn.to/1qpx9qh" target="_blank">my pick</a>)
- 2 tablespoons heavy cream OR coconut cream
- 1/2 lemon , juiced
Instructions
Cake:
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Preheat the oven to 350°F and set an oven rack in the middle position. Grease a <a href="http://amzn.to/1qpxppk" target="_blank">12-cup bundt pan</a> OR <a href="http://amzn.to/1RzgDhCt="_blank">2 loaf pans</a> loaf pans with butter or <a href="http://amzn.to/1RzgL0K" target="_blank">coconut oil</a> and dust with <a href="http://amzn.to/1W4vN0d" target="_blank">tapioca flour</a>.
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In a <a href="http://amzn.to/1YachOC" target="_blank">medium bowl</a>, whisk together the first six ingredients. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment cream butter and <a href="http://amzn.to/1qpx9qh" target="_blank">honey</a> together. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
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In a <a href="http://amzn.to/1RzgZF5" target="_blank">small bowl</a>, combine the zest and juice of four lemons. I use <a href="http://amzn.to/1YacH7y"_blank">this zester</a> and <a href="http://amzn.to/1SLZikO" target="_blank">this citrus squeezer</a>.
-
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 the greased and floured pan(s) and smooth with a <a href="http://amzn.to/1N4IbGn" target="_blank">rubber spatula</a>.
-
Bake for approximately 50 minutes. Check for doneness when 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:
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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.
Recipe Notes
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.
Fabulous! I want a while cake to myself!
This looks delicious! My MIL would love it for Mother’s Day brunch.
Thank you Beth. It would be perfect for Mother’s Day.
Bundt cakes have always intimidated me, but lemon poppyseed is one of my favorite flavors! I will definitely be trying this! Thanks!
Lemon poppy seed is a favorite too.
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!
I love anything lemon as well. It makes for a nice treat.
I would love a big slice of this right now
Yes! Thank you. 🙂
Wow. I’m having a bridal shower and this would be amazing to serve at that! thanks!
This would make a lovely option at a bridal shower.
That lemon glaze!!! Swoon! Looks lovely Anya and I’m sure it tastes delicious.
Thank you Emily. We enjoyed it!
I LOVE lemon poppyseed sweets… this looks amazing! Pinned to make soon!
Thanks Jolene. I do too.
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.
Thank you Shelley. 🙂 Hope you enjoy it!
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.
Thanks Andrea, yes, real food versions are exponentially better than their counterparts.
Yum! Looks so delicious!
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!
This is so lovely! I’ll be featuring it later today at Savoring Saturdays linky party. Stumbled and Yummed it too.
Thank you Emily! <3