Brighten your Day - Lemon & Poppy Seed Bundt Cake

There's something about the taste of lemons that instantly evokes visions of Spring. Perhaps it's the fresh tartness or the sunny hue of the fruit. Or maybe, more practically, it's because early spring marks the main harvest season for lemons, as citrus generally thrives in winter growing conditions.

As I glance out of my window to a rainy day in London, I find myself craving brightness and sunshine. Today, that comes in the form of a lemon. With an abundance of lemons in my fridge, I'm excited to share my recipe for Lemon & Poppy Seed Bundt Cake.

This elegant cake has a moist texture and bursts with vibrant flavours from fresh lemon juice and zest. The delightful acidity pairs beautifully with coconut sugar and olive oil, while the addition of poppy seeds offers a subtle nutty flavor and light sweetness.

I took an extra step and toasted the poppy seeds to intensify their flavor. You can skip this step if you prefer, but trust me, it's a game changer.

Random Fact of the Day: Poppy seeds may appear smooth and round, but they're actually more kidney-shaped with a pitted surface. There are between 1 and 2 million seeds in every pound of poppy seeds.

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lemon poppy seed bundt cake

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INGREDIENTS

• Melted coconut oil, butter, or more olive oil for greasing the pan

• 3 tablespoons poppy seeds

• 1 1/2 cups almond flour

• 1/2 cup arrowroot flour

• 3 tablespoons coconut flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• Zest from 1 unwaxed lemon

• 1/4 cup olive oil

• 6 eggs, room temperature

• 1/2 cup coconut sugar

• 1 teaspoon vanilla extract

• 1/4 cup lemon juice (about 2 - 3 lemons)

• Powdered sugar or powdered monk fruit for topping

INSTRUCTIONS

1. Preheat your oven to 170°C/325°F. Thoroughly brush your bundt cake pan with melted butter, olive oil, or melted coconut oil, ensuring all nooks and crannies are well-oiled to prevent sticking.

2. In a small frying pan over medium-low heat, toast the poppy seeds for about 5 minutes, stirring frequently to prevent burning. Set aside to cool.

3. In a medium-sized bowl, combine almond flour, arrowroot flour, coconut flour, baking soda, salt, lemon zest, and cooled poppy seeds. Mix until all dry ingredients are well incorporated.

4. In the bowl of a stand mixer (or using hand beaters), whisk together olive oil, eggs, coconut sugar, and vanilla extract on medium speed for about 90 seconds, until the mixture is light and fluffy.

5. Gradually add the dry mixture to the wet ingredients, then incorporate the lemon juice, stirring until a smooth batter forms.

6. Pour the batter into the prepared bundt tin and bake in the preheated oven for 30 to 50 minutes, or until the cake is set. Oven times may vary, so check the cake after 25 minutes and monitor closely to prevent burning.

7. Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes before carefully turning it out onto a cooling rack.

8. Once cooled, dust the cake with powdered sugar or powdered monk fruit, and serve!

With its refreshing lemon flavor and delightful texture, this Lemon & Poppy Seed Bundt Cake is sure to brighten up even the gloomiest of days. Enjoy!