Lemon Poppy Seed Cake

One of the very first things I learned how to bake was a lemon poppy seed loaf. It was a terrible mixture of white flour, vegetable oil and sugar, but it never ceased to amaze me how delicious something so simple (though nutritionally useless) could be!

I have since created a paleo version of this beloved baked good, and it is light, tangy and airy – just the way it should be!

Quick facts: Try not to drink the first part of the wet ingredients through a straw… it is just that delicious. You’ll get it once you make it!

Directions

Preheat the oven to 350° F and grease your baking dish using butter, ghee, coconut oil, etc. Alternately, line a dish with parchment paper.
Using a blender or food processor, mix together lemon zest, lemon juice, dates, and coconut oil until completely smooth. If needed, add in water a bit at a time to thin out the mixture – it should be the consistency of syrup (this is the part where you taste this mixture and control your urge to drink the whole sweet and tangy thing…). Set half the mixture aside in a small bowl.
Add in egg yolks and blend until smooth.
Pour the mixture into a large bowl, add in almond flour, coconut flour, baking soda, baking powder and poppy seeds and whisk until everything is incorporated.
In a separate bowl, use an electric mixer (or a whisk if you’d like a workout!) to whisk egg whites until soft peaks form.
Gently add egg whites into poppy seed mixture and fold them in using a rubber spatula until just incorporated. Do not overmix.
Pour the whole mixture into greased baking dish and bake for 20-30 minutes or until fragrant, golden brown and a toothpick inserted into the cake comes out clean and dry.
Allow to cool in the pan before removing. Place onto a serving dish and using a toothpick or a fork, poke a bunch of holes in the cake. Drizzle the reserved liquid (from the second step) over the cake. Place cake in the fridge for a few hours or overnight to allow the glaze to absorb and harden.
Slice and serve!