Lemon Poppyseed Cake
Bright, zesty, and irresistibly fragrant, this lemon poppyseed cake combines the sunny tang of fresh lemon with the delicate crunch of poppy seeds. Made with golden cornmeal flour and ground almonds for a tender crumb, it needs no heavy icing—just a simple glaze to let the citrus shine.
Ingredients
Dry ingredients
- 1 cup fine yellow cornmeal flour
- 1 cup ground almond
- ½ cup fine brown rice flour
- 3 tbsp 'no egg' egg replacer
- 1½ tsp baking powder raising powder
- ½ tsp baking soda
- ¾ cup raw sugar or ½ cup stevia see tips above*
- ¼ cup poppy seeds
Wet ingredients
- 1½ cups apple puree
- ¾ cup fresh lemon juice
- zest from the lemon
Glaze
- 1 tbsp marmalade or rice syrup
- 1 tbsp lemon juice
- extra lemon juice optional if needed
Instructions
- Set the oven to 180°C (350℉) and prepare a 20 cm (8 inch) cake tin.
- Sift the flours, no egg and raising agents into in a large bowl. Mix thoroughly.
- Mix the ground almond, sweetener and poppy seeds into the dry ingredients.
- Using a fine microplane, grate the zest from several lemons, then juice them.
- Put the apple puree & lemon juice into a medium bowl. Mix, then stir in the zest.
- When the oven is hot, quickly fold the dry ingredients into the wet, stirring just enough to blend the mixture.
- Bake for 30 minutes. Test if done by poking a skewer into the centre of the cake. It should come out almost clean. Take it out of oven to cool for at least 10 minutes
- While the cake cools, paint the glaze over the top using a pastry brush. Run a knife around the edges and take it out of the tin – preferably when cold. For tang addicts, serve with extra glaze or lemon juice to add as a drizzle.
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