Easter Sunday is just around the corner. Rise and shine with this beautiful bundt! It is so delicious. Our taste testers (a.k.a. husband and five brothers) claim this is the best lemon poppy seed cake they’ve ever had. One brother even said it was better then the Costco version! See for yourself, it is moist beyond moist. I made a YouTube video with my girl, Claire Thomas and I baking this beautiful bundt. Check it out here. Enjoy!
Lemon Poppyseed Bundt
4 cups blanched almond flour
1/2 tsp Himalayan pink salt
1 tsp baking soda
3/4 cup full fat coconut milk or almond milk
1 cup 100% maple syrup
2 tablespoons lemon zest
1/4 cup lemon juice
2 tablespoons poppy seeds
Yields one bundt cake
Preheat oven to 350
Generously gease bundt cake pan with coconut oil. Combine almond flour, salt and baking soda in a bowl.
In a separate bowl, whisk together the eggs, coconut milk, syrup, lemon zest and lemon juice. Add flour mixture, then stir in poppy seeds.
Pour into greased pan. Bake for 40-50 minutes.
Allow the cake to cool for about an hour. Flip onto plate and prepare glaze.
Coconut Butter Glaze
1/4 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
1/4 cup coconut milk or almond milk
Mix all ingredients over very low heat. Allow to cool. If you’d like your icing thinner, add more coconut milk or almond milk. For thicker glaze add more coconut butter. Pour glaze over cooled bundt and enjoy!