This cake is refined sugar free, gluten free and so rich in flavor. To add more to the flavor profile – lemons take it up a notch and cardamom + poppy seeds give it a grounding feeling. I did a super light frosting of lemon juice, whipped cream and maple syrup. But you can go for a classic cream cheese frosting over lemon cake. I just wanted to keep the calories down 😅 I drizzled it over the top while the cake loaf was hot so it can get absorbed quickly 🧡 Also, made a reel if you’d like to check out behind the scenes.

Ingredients – (NOTE – all ingredients need to be at room temperature)

• 3/4 cup soft organic coconut oil
• 1/4 cup full fat yogurt
• 6 organic eggs
• 2 tsps black poppy seeds
• 1 tbsp cardamom powder
• juice of 1 large lemon (or 2 medium sized lemons)
• zest of 1 lemon
• 3 cups organic blanched almond flour
• dash of vanilla extract
• 1/4 cup maple syrup (give it taste test – add more if you’d like the cake to be sweeter)
• 1 tbsp baking powder
• 1 tsp sea salt (or regular salt of you don’t have it)

Method –

• Preheat your oven to 350F and like the loaf pan with parchment paper
• In a deep bowl, combine – coconut oil, cardamom powder, yogurt, poppy seeds and eggs. Always whisk in one direction only until combined.
• Then add, vanilla extract, maple syrup, lemon juice, lemon zest, salt and give another whisk. (remember the direction you are whisking).
• Now add 1 cup almond flour at a time to thoroughly combine with egg mix so there are no lumps remaining.
• Lastly, add the sifted baking powder and combine with a spatula.
• Pour the batter in the loaf pan lined with parchment. Bake the cake for 65 minutes (1 hour and 5 minutes). Check with a toothpick if its cooked in the middle – remember it should come out clean.
• Let the cake cool. In the meantime let’s make a drizzle.
• In a bowl – add heavy cream, lemon juice and maple syrup. whisk to combine and use spoon to drizzle on the cake while its hot or so it gets absorbed quickly.
• Cut it into slices and serve as is or with ice cream if you like.
• Bon Appetit! 

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky