I’m baking with sunshine since here in Florida with tropical storm Elsa hanging around (unfortunately my first tropical storm – it was going to happen sooner or later I guess) the actual sun has mostly been missing in action.
I knew it rained a lot in Florida during the summer, but these all-day rainy cloudy days were not a part of the conversation. No place is perfect, and I’m not necessarily complaining. I’m just surprised. Every day is a new adventure, which is both interesting and sometimes a bit different than what I anticipated.
That’s how life goes though. I know that all too well.
It’s not all bad. I can channel those rainy days as a kid or the super cold, snowy ones and stay inside, baking, organizing, or watching a movie. I think we can all admit, a day like that now and then is a-okay. And sometimes you can get a little used to it.
While I both lean into the rainy days and yearn for warm sunshine and low humidity, there’s nothing I can do about it anyway. So I continue to take things one day at a time and try not to bite off more than I can chew 😉
It is pretty tempting to cut a giant slice of this lemon drizzle cake. The lemons have been wonderfully juicy and screaming to be turned into something special, so I made this tart cake with crunchy poppy seeds and a decadent coconut butter glaze.
Garnish however you wish, but flowers from Girl and Dug and a few salted pistachios (there’s something about lemon and pistachio that sings to me) made the perfect topper for this simple, yet elegant cake, ready for a rainy day or a celebration.
Paleo Lemon Drizzle Cake
- Total Time: 50 minutes
- Yield: 10 servings 1x
Description
Lemon cake with poppy seeds and a vibrant lemon coconut glaze. Perfect for any occasion.
Ingredients
Cake
1/2 cup olive oil
½ cup coconut oil, room temperature
½ teaspoon ground cardamom
1 teaspoon vanilla bean powder
1 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca flour, ¾ cup coconut flour)
½ cup almond flour
¾ cup coconut sugar
1 ½ teaspoons baking powder
Zest of 2 lemons
4 large eggs
2 tablespoons poppy seeds
Glaze
½ cup coconut butter
2 tablespoons fresh lemon juice
1 teaspoon vanilla bean powder
¼ teaspoon sea salt
1 tablespoon honey
Instructions
Preheat oven to 350 degrees F, 325 degrees F convection. Oil an 8 or 9 inch round cake pan, and line the bottom only with parchment.
In a large bowl, beat the oils with the sugar and lemon zest until well combined. Beat in the eggs one at a time until incorporated into the batter. Stir in the flours, cardamom, vanilla, and baking powder. Finally stir in the poppy seeds and spread the batter into the prepared pan.
Bake for about 35 minutes until a toothpick inserted in the center comes out with a few crumbs. While the cake is warm, make the glaze. In a medium microwave safe bowl, place the coconut butter, lemon, and honey. Microwave in 15 second increments, stirring in between, until melted and drizzly. If it is too thick, slowly add more lemon juice. Stir in the vanilla and salt.
Spoon half the glaze over the hot cake. once the cake has cooled, gently remove the cake from the pan, and spoon the rest of the glaze over the cake, reheating it gently in the microwave so it is spreadable. If you need more glaze, make more! Garnish with edible flowers or nuts as desired.
Notes
Recipe adapted from The Kitchn
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Tropical storms are no fun. We always stocked up on water, batteries, and packaged food that didn’t need to be cooked (in case the power went out and we couldn’t cook!) every June. Anyway, this looks great, and I LOVE lemon, so it’s perfect for me. Thanks!
Well, we do have a generator, so it’s slightly less of a logistical worry, but I still don’t like storms :0
Delicious looking cake and I love a lemon cake… I am one of those that actually like rainy days but you have had a few too many lately. Well, more delicious recipes for us when you get all the rain! 🙂
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I agree, rainy days aren’t all bad. It’s sometimes nice to cozy up with a book or movie.
Hello I’m absolutely furious because my friend made this for my 40th birthday and it was delicious. but when I immediately reacted and flared up, I asked her what was in it and she said baking powder. this is not complaint and in fact contains gluten. even if she had known this and bought gluten free, that would contain cornstarch. I’m 8 months pregnant and ill because you provided a so called paleo recipe that is not paleo. dangerous. and its the first time I’ve had gluten in 2.5 years so thank you . now frantically working to heal my body in advance of giving birth. I don’t understand why you put baking powder in it? I would really appreciate a response.
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Hi Caroline, Unfortunately I cannot control the ingredients people buy. Unfortunately things like baking powder and carob or chocolate bars or nut butters can have different additives. It’s ultimately up to the baker and eater to read labels and ask questions, as it would be in a restaurant. I do apologize, but if anything I hope this makes you ask a lot more questions in the future. I know I have been in positions where that has happened for me.