Paleo Lemon Poppyseed Cake

Lemon poppyseed bundt cake with real cream cheese frosting makes a great summer dessert for a special occasion like a birthday or graduation party.

LFG Paleo Lemon Poppyseed Bundt Cake

Lemon is the flavor of summer. It's refreshingly tangy and conjures up a sunny disposition when it passes the palate. This moist paleo, lectin-free lemon poppyseed bundt cake is sure to be a crowd pleaser at your next event.

I literally threw this cake together in 30 minutes for my friend's 50th birthday party. I used my special blend of cassava, coconut a almond flours and sweetened it with stevia and monk fruit. But here's the secret, plain coconut yogurt make this cake so moist and melt in your mouth. We drove to the party with the hot cake fresh out of the oven and still in the bundt pan. I whipped up the frosting at the party and spread it over the cake, then garnished it with a few mint leaves. Even grain-free and no sugar, this cake was the talk of the party.

This paleo bundt cake is super lemony because I used zest from four lemons in the cake, and the used the lemon juice in the frosting. I used to make a similar cake with traditional flour, sugar and a lemon juice/confectioners glaze. I have to say, this one is just as good and 10x healthier! Read on for the recipe.

The Recipe

LFG Lemon Poppyseed Bundt Cake

3 C LFG Flour Blend*

1 1/2 t Baking Powder

1/2 teaspoon salt

1/3 C Lakanto's Classic Monk Fruit Sweetener

2 t Pure Stevia Extract Powder

2 T Poppyseeds

1 C Plain Coconut Yogurt

4 Lemons zested and squeezed (save all the juice for frosting)

1 t Pure Almond Extract

1 t Pure Vanilla Extract

1 C Pure Olive Oil

6 Large Eggs

*2:1:1 cassava, coconut, and almond flours

Lemon Cream Cheese Frosting

1 Stick Butter

1 C Grassfed Cream Cheese

2/3 C Confectioners Swerve

4 T Lemon Juice

Instructions:

Step 1: Mix the Cake Batter

Preheat oven to 350 degrees. Butter a large bundt pan. In a stand-up mixer with the wire globe whisk attachment, add dry cake ingredients and mix well. Add poppyseeds, yogurt, zest, (save the juice for the frosting), almond and vanilla extracts, and olive oil. Mix well. Finally add eggs. Mix on high for one minute until very light and fluffy.

Step 2: Bake the Cake

Pour the batter into the greased bundt pan and bake for 25 - 30 minutes or until golden brown and set. I bake at high altitude so you may need to adjust the time. Test with a toothpick. When done, remove from oven and let cool completely.

Step 3: Make the Frosting

In a medium bowl combine butter, cream cheese, confectioners Swerve. Mix until well incorporated, light and fluffy. Slowly add the lemon juice while continuing to mix until light and fluffy.

Step 4: Frost the Cake

When cake is completely cooled, pour the frosting over the entire top arch of the bundt all the way around. Spread the frosting down the sides with a knife. Top with flowering mint leaves for a unique and elegant edible cake decoration.

Pairs great with Champagne! Happy Everything!