If you are on the keto diet, this coconut flour lemon poppy seed cake is the easiest cake you will ever make. It is moist and filled with a bright, delicious lemon flavor.
Since it’s baked in a Bundt pan, you only have to whisk the icing ingredients together and drizzle it over the cake, and that’s it. There’s no need to pull out your stand mixer or hand mixer to make icing or cake batter. All you need are a few tools and ingredients to whip up this beautiful gluten-free cake.
Why Coconut Flour
I know what you’re thinking. Why make a lemon poppy seed cake with coconut flour? Most people stay away from coconut flour because of the number of eggs required to ensure it has the right texture or because the recipe does not produce tasty results. They also don’t like the subtle coconut flavor that comes with using coconut flour.
However, out of all the keto flours available, coconut flour is first on my list. While I enjoy baked goods baked with almond flour, almond flour has a denser, more grainy texture than coconut flour.
Coconut flour gives baked goods a moist, fluffy texture. This recipe has been tried and tasted. Everyone who tasted it instantly fell in love with it. Plus, the lemon juice and zest mask the subtle coconut flavor.
Overall, this coconut lemon poppy seed cake is a tasty sweet treat that your family and friends will love.
Why Does Poppy Seed Go With Lemon
There is just something about pairing lemon and poppy seeds together that makes you smile. Lemons have a bright, zesty flavor that pairs really well with poppy seed’s nutty, floral flavor. There is lemon and poppy seed flavor in every bite. Plus, the poppy seeds add some texture to the light and fluffy cake.
Should I Soak Poppy Seeds Before Baking
Soaking poppy seeds is optional. Some bakers soak poppy seeds before adding them to cake or muffin batter because it softens their outer shell. The outer shell is hard to digest. Soaking poppy seeds also allows the heat to release their flavor.
I am a lazy baker, so I did not soak the poppy seeds. The cake was perfectly delicious. So it is up to you whether you want to soak the poppy seeds before baking the cake. However, if you decide to soak the poppy seeds, soak them in warm water for at least 30 minutes or overnight.
Tips For Making Lemon Poppy Seed Cake
Even though this lemon poppy seed cake is very easy to make, here are a few tips to ensure you end up with the best keto lemon poppy seed cake you’ve ever tasted.
- Measure the coconut flour the right way. If you add too little or too much coconut flour, the recipe will not work. Carefully spoon the coconut flour into the measuring cup. Level it off using the back of a knife. Make sure you place a sheet of parchment or wax paper beneath the measuring cup to catch the excess coconut flour. You can easily pour it back into the bag.
- Use room temperature ingredients. The eggs and almond milk must be at room temperature before making the cake batter. The cake batter contains melted coconut oil. If you use cold ingredients, the coconut oil will solidify. Not only will the cake batter be lumpy, but it will melt in the oven, creating pockets of air in the lemon poppy seed cake. While the cake will have the same great flavor, the large holes in the cake can be unappetizing.
- Let the batter rest for 5-10 minutes. The coconut flour needs a few minutes to absorb the liquid in the batter. Depending on the coconut flour brand you use, you may have to let the batter sit longer. I used Uncle Anthony’s coconut flour. This coconut flour has a fine grind, and it is extremely absorbent. So I only let the batter sit for 5 minutes.
- Fresh lemons are best. While you can use bottled lemon juice to make this lemon poppy seed cake, it’s better to use fresh lemon juice. Fresh lemon juice is stronger than bottled lemon juice. Plus, the lemon zest adds even more lemony flavor.
- Spray your Bundt pan really well. This is a gluten-free cake, so it’s prone to sticking to the pan, so spray it well with non-stick cooking spray. I used a regular Bundt cake pan, but you can also use a silicone Bundt pan to ensure your lemon poppy seed cake does not stick.
How Long Will Lemon Poppy Seed Cake Last
This lemon poppy seed cake will last 1-2 days at room temperature. The cake will last 3-4 days in the refrigerator. If you live in a hot climate, store the lemon poppy seed cake in the fridge on day 2. The cake contains a lot of eggs which can spoil quickly.
Can You Freeze Lemon Poppy Seed Cake
Yes, you can freeze lemon poppy seed cake. Once you take the cake out of the oven, let it cool in the pan for 10 minutes. Invert it on a wire rack and let the cake cool completely.
Do not glaze the cake. Double-wrap it with plastic wrap, then wrap it in foil. Place the lemon poppy seed cake into a large freezer bag and freeze it for 3 months.
Once you are ready to eat the lemon poppy seed cake, let it thaw at room temperature. Remove the wrapping, then make the glaze and drizzle it over the cake. Let the lemon poppy seed cake sit for 10-15 minutes until the glaze sets before serving.
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8-10 servings per container
- Amount Per ServingCalories138
- % Daily Value *
- Total Fat
- Saturated Fat 6.6g 30%
- Cholesterol 105mg 35%
- Sodium 330mg 14%
- Potassium 54mg 2%
- Total Carbohydrate
- Dietary Fiber 3.9g 12%
- Sugars 0.4g
- Protein 7.3g 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.