Are you a lemon poppy seed fan? Well, if you are then you have clicked on the best recipe; Lemon Poppy Seed Pound Cake!! Here’s the recipe:
Prep Time 20mins Total Time 1 hour Makes 8 servings
- 1¾ cups all-purpose flour, more for pan
- 1 cup Leaner Creamer Coconut Sugar
- 1½ tsp baking powder
- 3 tbsp + 4 tsp lemon juice
- ¼ tsp salt
- ⅔ cup coconut oil
- 3 eggs
- 1 tbsp poppy seeds
- zest of 2 lemons
- ½ cup buttermilk
- ½ cup powdered Leaner Creamer Coconut Sugar ; (blend in a blender to get powdered form)
1 Preheat oven to 350°F and grease the 8” loaf pan with coconut oil and flour.
2 In a bowl, combine lemon zest and LC Coconut Sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tbsp lemon juice, and eggs. In a separate bowl, whisk together flour, baking soda, and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
3 Pour batter into the prepared pan and bake until a toothpick inserted in the center emerges clean; about an hour. Let it cool in the pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
4 Whisk together the remaining 4 tsp lemon juice and the powdered LC Coconut Sugar. Use a pastry brush to spread glaze evenly over the top and sides of the cake. Cool completely before slicing.