Meyer Lemon Poppy Seed Bundt Cake
-adapted from a recipe by Med and Todd Van der Kruik, Go Gluten Free Magazine Spring 2016
1 cup brown sugar
8 Tbs unsalted butter, melted and cooled (I used Earth Balance)
4 Tbs full-fat coconut milk
1 Tbs Meyer lemon zest
1/2 cup Meyer lemon juice
1 Tbs vanilla
4 1/2 cups blanched almond flour
2 Tbs coconut flour
2 tsp baking powder
2 tsp baking soda
2 Tbs poppy seeds
Set oven to 350 to warm up. Use oil or butter to grease a bundt pan.
In large bowl sift or whisk together flours, baking powder and soda. Stir in poppy seeds and set aside.
In medium sized bowl, mix eggs and brown sugar until foamy, about 2-4 minutes.
In another bowl mix butter, coconut milk, lemon zest and juice and vanilla until uniform.
Add butter mixture to eggs and brown sugar with mixer running.
Pour wet ingredients into dry ingredients and stir together with spatula until just mixed.
Pour batter into prepared bundt cake pan and bake at 350 for 40-45 minutes. Cake should be lightly brown and cake tester should be clean. Let cake cool for 1-2 hours in pan. Run knife carefully around cake before inverting onto your serving plate.
11/2-2 cups confectioner’s sugar
3 Tbs full-fat canned coconut milk
2 Tbs Meyer lemon zest
3 Tbs Meyer lemon juice
Using a whisk, mix first three ingredients together until smooth and uniform. Slowly add lemon juice until glaze slowly drizzles off spoon. Top cake with glaze using large spoon and slow motions across cake. Allow to dry in refrigerator for 1-2 hours before serving.