Paleo Lemon Bundt Cake
a spring favorite, topped with raspberries
a spring favorite, topped with raspberries
I last made this cake for a birthday a couple of years ago, recently remembering how delicious it was. All of last week I was craving a lemon tart but wasn’t feeling the level of effort required for something like that on a weekday morning, so I settled for a lemon-raspberry bundt cake instead. It’s not overly sweet so it’s lovely with coffee in the morning, and equally as great as a dessert at the end of the day. If you’re not super strictly on a paleo diet, you can use whole milk yogurt or sour cream in place of coconut yogurt, or regular sugar in place of erythritol, and so forth. Enjoy :)
Ingredients:
FOR THE CAKE
3/4 cup coconut oil, at room temperature
1 cup coconut sugar
4 large eggs, at room temperature
3/4 cup coconut yogurt
2 tbsp lemon extract
2 tsp vanilla extract
3 cups blanched almond flour
2 tsp baking powder
3 tbsp poppy seeds
1/2 tsp sea salt
FOR the LEMON GLAZE
3/4 cup Powdered erythritol, or regular powdered sugar
1/4 cup Lemon juice
1/4 tsp Vanilla extract
FOR TOPPING
About 10 raspberries, blackberries, or strawberry slices
Directions:
Preheat the oven to 350ºF and grease a bundt pan with coconut oil and set aside.
In a large bowl, use a hand mixer to beat together the coconut oil and sweetener until fluffy.
Beat in the eggs, coconut yogurt, lemon extract, and vanilla extract.
In another bowl, stir together the almond flour, baking powder, poppy seeds, and sea salt. Beat the dry ingredients into the wet, about a cup at a time.
Transfer the batter to the pan and smooth the top. Bake for about 30 minutes, or until the top is dark golden brown. Cover loosely with foil and continue baking for 15-30 minutes (depending on your oven), or until an inserted toothpick comes out clean. Let cool for at least 15 minutes in the pan, then turn onto a cooling rack and cool completely.
To make the glaze, whisk the powdered sweetener, lemon juice and vanilla extract together and drizzle over the cake, and top with berries.
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