Meyer Lemon Poppy Seed Cake
Although it is too late at this point to wish you a Happy New Year, I am personally happy to be sharing some new recipes with you including this one. Citrus is at peak season, including the subtle and sweet Meyer Lemon, the star of this delicious moist grain-free, and low-sugar, snacking cake loaf. This loaf is part cake and part quick bread and is perfect at breakfast, tea time or afternoon snack. The marriage of a little bit tart and a little sweet, is perfectly harmonious in this recipe if you ask me.
I included a specialty Japanese product in this variation of a classic poppy seed cake, called Yuzu juice. Yuzu is a citrus fruit with a very aromatic rind, a cross between a lemon and lime and cultivated mostly in Japan, Korea and China. Both Meyer lemons and Yuzu fruit are rich in Vitamin C. Vitamin C assists with iron absorption, proper immune function, wound healing and the formation of collagen among other health benefits. You can find Yuzu extract here but the bread is just as tasty without it. Enjoy a slice with a freshly brewed cup of green or herbal tea. P. S. And if you can’t find Meyer Lemons, don’t stress, use any other lemon varietal.
Makes a 9 inch loaf-about 8 slices / Prep time 15 minutes / Bake time 30-35 minutes / Wait time 35-45 minutes / Total time about 80-90 minutes
Gather
2 cups/ 463 grams Paleo flour ( I used King Arthur)
1 1/2 teaspoon / 8.53 g baking powder
1 teaspoon / 5.69 g baking soda
1/2 teaspoon / 2.84 g salt
3 eggs
3 tablespoons / 44.36 ml almond milk
zest of 2 Meyer lemons
1/2 cup / 64 grams Meyer lemon
1/4 cup / 60 ml olive oil
1 teaspoon / 4.92 ml vanilla extract
1 teaspoon / 4.93 ml Yuzu juice (optional)
1/4 cup / 32 grams Monk fruit sweetener
1/4 cup / 32 grams chicory root sweetener or coconut sugar if not available
1 1/2 tablespoons / 21.45 g poppy seeds
Glaze
5 teaspoons / 29.6 g Monk fruit powder or chicory powder
Juice of 1/2 Meyer lemon
1 teaspoon / 4.92 ml vanilla extract
1 teaspoon / 4.92 ml Yuzu juice (optional)
3 tablespoons / 42.52 g plain almond yogurt or Greek yogurt
1 Meyer lemon (to be zested later once the loaf is done)
Make
Preheat the oven to 350 degrees F/ 177 Celsius
Prepare a 9 inch loaf pan. Spraying the loaf pan with olive oil spray.
In a medium bowl sift to together the paleo flour, baking powder, baking soda and salt and set aside.
In a separate, medium bowl whisk together the 3 eggs, almond milk, lemon zest, lemon juice, olive oil, vanilla extract and Yuzu juice (if using) until well combined. Then add the sweeteners until well combined.
Pour the wet ingredients into the dry, mix until just combined.
Add the poppyseeds and mix until evenly distributed in the batter.
Transfer to the prepared baking dish and place in the oven on the middle rack.
Bake the cake for 30-35 minutes till the edges are just golden. At the 25 minute mark, test the cake.I used a Staub cast iron loaf pan which took this amount of time. If using an aluminum baking pan, your time may take a bit longer, so watch out for that. I don’t want you to take your loaf out too early. When done, remove and let cool a few minutes before turning out the cake onto a cooling rack.
While the cake is baking, make the glaze and set aside.
Allow the cake to cool completely about 35-45 minutes. Then glaze the cake and grate the zest of the lemon evenly over the cake. You can place the cake into the fridge for 15 minutes to help set the glaze.
Developed by Anna Getty of Amalgam Kitchen.
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