Lemon Poppyseed Cake
The perfect summer or spring dessert with the classic flavor combination of lemon and poppyseed!
Ingredients
Cake
- 2 sticks DF butter
- 2 cups sugar
- 1 tbsp lemon zest from 2 lemons
- 1/3 cup lemon juice from same 2 lemons
- 3 eggs
- 2 cups GF AP flour
- 1 cup coconut flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp poppyseeds
- 1 tsp vanilla
- 1 cup oat milk
Frosting
- 2 sticks DF butter
- 1 cup veggie shortening
- 1 tsp salt
- 1 tsp vanilla
- 3 cups powdered sugar
- 1 1/2 tsp lemon zest optional and from one lemon
Instructions
Cake
- Preheat oven to 350 degrees and grease and line 8 in cake pans with parchment paper.
- In an electric mixer with paddle attachment, cream butter, sugar and lemon zest.
- Slowly add eggs one at at time and beat until light and fluffy.
- Add lemon juice and vanilla.
- Add GF flour, coconut flour, baking powder, baking soda, salt and poppyseeds.
- Slowly pour in oat milk and beat on medium high speed until fluffy.
- Pour into cake pans and bake for 25-28 min or until the center no longer jiggles.
- Make frosting per Meg's Fave Frosting recipe!
- Assemble cake and enjoy with your fave people!