Lemon Poppy Seed Cake

Here we go. The best cake you’ll ever make. Especially for those of you who hate cake. I promise anyone who has tastebuds will enjoy eating this deliciousness. So sit-up. Pay attention. And grab a spoon!

Lemon Poppy Seed Cake with an Almond Glaze

What you’ll need:

1. Box of yellow cake mix or vanilla. Your preference. If you have something against boxed mix then here is how to make it from scratch: 2 cups flour, 2 tsp baking powder, 1/4 tsp salt,

2. 3 eggs (4 eggs if you’re making your own cake mix from scratch)

3. 2-3 lemons (organic preferred because you use all of the zest)

4. 1/2 -3/4 cup sugar (depends on how sweet you like it)

5. 3/4 cup coconut oil

6. 3/4 cup almond milk

7. 1 tsp vanilla extract

8. 1/3 cup poppy seeds – plus extra for decoration93B806AC-2860-4D8E-BB85-54A08028219E

Almond Glaze:
1. 2 -3 cups powdered sugar

2. almond extract

Preheat oven to 350 degree.
Mix together the box, the eggs, sugar, coconut oil, almond milk and vanilla extract until well blended. Then add in the juice and zest of one lemon. When you pull the zest make sure you chop it up into tiny pieces before adding it to the cake. Give it a taste test to see how “lemony” it is. If you can taste the lemon than you’re good. If you can’t, add in the zest of another lemon and 1/2 the juice. Keep adding more lemon juice and zest until you are happy with the flavor of the batter. It’s really a personal call. Then add in 1/3 cup poppy seeds. If you can’t see the poppy seeds well enough, add more. I kept adding until I got a good enough visual of poppy seeds in the batter. Continue reading “Lemon Poppy Seed Cake”

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