This Sweet, Zesty Lemon Poppyseed Cake Is a Delight

What You Will Need

For the Cake:

• 1 tablespoon lemon zest
• ¼ cup lemon juice
• ½ cup extra virgin olive oil
• ½ cup honey
• 2 teaspoons vanilla extract
• ¾ cup plain Greek yogurt
• 2 eggs, room temperature
• 1 cup almond flour/meal
• 1 and ¼ cups all-purpose or white whole wheat flour
• 1 tablespoon poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon salt

For the Glaze:

• 1 blood orange
• 1 regular-sized lemon
• 2 tablespoons honey
• ¾ cup powdered sugar (you may need more if the batter needs it)

How to Make the Lemon Cake

For the Cake:

1. Line a 9×5 (or slightly bigger) inch bread pan with parchment paper. Preheat the oven to 350°F.
2. Take a large bowl and mix the lemon zest and juice with the honey, eggs, vanilla, yogurt, and olive oil until you have a smooth and creamy base. Then, add the almond and regular flour along with the baking powder and salt. Put the poppy seeds in the end.
3. Pour the cake batter into the pan and bake for about 40 to 45 minutes.

For the Glaze:

1. Using a peeler, remove the remaining zest from the blood orange and the lemon. 
2. In a smaller bowl, mix the lemon juice and honey together. When the cake is baked, drizzle half of that glaze over the cake while it is still warm. Then, add the remaining ingredients of the glaze in the bowl and mix them well. 
3. Pour the glaze evenly over the cake and let it sit for 10 minutes before you slice the first piece. You can add other decorations as you see fit. Enjoy!