Meyer Lemon And Poppy Seed Cake

Meyer Lemon And Poppy Seed Cake

Poppy seeds are so healthy for you. They are excellent source B-complex vitamins such as thiamin, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid – contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. Poppy seeds contain many plant derived chemical compounds that found to have anti-oxidant, disease preventing and health promoting properties. The seeds are especially rich in oleic and linoleic acids. Oleic acid, a mono-unsaturated fatty acid, helps lower LDL or “bad cholesterol” and increase HDL or “good cholesterol” levels in the blood.

Meyer lemon, poppy seeds, almond and coconut oil put together are just out of this world. Here’s my gluten freen and scrumptious Meyer Lemon And Poppy Seed Cake recipe:

1 medium size Meyer lemon juice
1 tbsp Meyer lemon zest
¾ cup virgin coconut oil
1 cup sugar
4 eggs
½ cup coconut milk
1 tsp vanilla extract
1 ½ cups almond meal flour
1 cup coconut flour
2 tsp baking powder
1 tsp Himalayan sea salt
3 tbsp poppy seeds

Preheat oven to 375 degrees F. Lightly grease 10×10 square pan with coconut oil. In a medium bowl, combine all the dry ingredients and mix well together. In the separate medium bowl beat the coconut oil, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beat well together. Add vanilla extract, lemon juice and milk. Gradually add the dry mixture and gently mix well together. Scoop the batter into prepared pan. Bake for about 20 minutes or until golden brown.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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