When we moved to this house, one of the (many) selling points was the backyard with so much gardening and planting potential. There were fairly new citrus trees which my mom helped me prune and care for (because there were several diseased parts on them) and now that it’s winter they are bearing so much fruit! We have lemons galore!
[Side note: we were told there were two lemon trees and one lime tree, but I texted a photo to my mom last month to ask what was wrong with the lime tree (they were turning orange-ish)…and then picked one…and immediately texted her back saying we had an orange tree NOT a lime tree. Ha! So we actually have two lemon trees and an orange tree.]
Sooooo…lots of lemons.
I’ve given tons to friends, but I still have way too many. I will be making lemon stuff forever I think. Good thing they last a long time.
We haven’t tried poppy seeds with P yet, so I didn’t make this cake for him, but he did help me pick the lemons. He’s a great garden helper. Especially with raking leaves. Anyway, when I have a free second (not surrounded by Kyle being out of town or the holidays) I’ll test them on him to see if he reacts or not. Until then, Kyle is more than happy to take this bad boy down solo.
He said the lemon poppy seed bundt cake from Starbucks used to be his favorite thing ever, but they stopped making it. So weird. I had no idea he’s like something so dessert-y and sweet that didn’t involve chocolate but there you go! Surprising me still after 10 years together.
I based this off of this recipe, but tweaked it to make it both lactose and gluten free. I still used yogurt, but I used less and chose Green Valley organics’ lactose free plain yogurt. It’s the best baking ingredient for dairy intolerant folks.
By the way, I bought a Bundt cake pan JUST for this recipe. So this was my first time baking with one. Pretty easy for the beautiful dessert it produces! Definitely a fan.
Mine didn’t puff up in the middle like her’s did but I am guessing that has to do with the gluten free nature of my version. Made it easier to flip and plate though, that’s for sure. No leveling off of anything, just a nice even bottom.
Lemon Poppy Seed Bundt Cake [gluten free, lactose free, nut free, soy free, vegetarian]
- 2 cups gluten free all purpose flour (I used TJs)
- 2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup melted coconut oil
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 6 oz lactose free plain yogurt (vanilla would work too)
- 2 tbsp poppy seeds
- juice + zest of 1 large lemon
- juice of 1/2 large lemon
- 1 tsp melted coconut oil
- 1/4 cup powdered sugar
In a large mixing bowl, whip coconut oil and sugar together, then add eggs, vanilla and lemon juice (zest it before you juice it) stirring them really well as you go. Next add the yogurt and then mix it in. Then add the dry ingreds (flour, baking powder, baking soda, salt, poppy seeds, and lemon zest). The final three ingredients are for the glaze (following).
Pour batter into a Bundt cake pan that has been greased and floured.
Bake for 40-45 minutes at 350 degrees F until toothpick inserted in the center comes out clean. Let it cool in the pan before inverting on a plate. Meanwhile make the glaze but mixing melted coconut oil, sugar and lemon juice until combined.
Poke holes with a toothpick on top of the cooled cake then spoon the drizzle on top, so it goes into the holes and down the sides.
Store in the fridge but warm to room temp (or in the microwave) before enjoying because the coconut oil will solidify when chilled. It gets deliciously soft and spongy when warm.
It’s tart but not too much thanks to the sugar and works as a breakfast or snack or after dinner treat. Whatever, whenever.