Lemon and Poppy Seed Cake

No refined sugar or flour, light and simply delicious! I personally like this topped with a little good quality melted dark or raw chocolate for extra texture and deliciousness.

Lemon and Poppy Seed Cake


4 Eggs

60g Honey

200g Butter

250g Ground Almonds

1tsp Baking Powder

Zest and Juice of 2 Large Lemons

2tbsp Poppy Seeds

Melted Dark or Raw Chocolate (optional)


Preheat the oven to 160°C

Grease a 20-25cm cake tin and line with baking paper.

Add the eggs and honey to a bowl and whisk together.

In a separate bowl, mix the butter and ground almonds thoroughly.

Gradually add the egg mixture and stir until smooth.

Add the baking powder, lemon zest and lemon juice and mix thoroughly.

Stir in the poppy seeds.

Pour the mixture into your tin and bake for 30 minutes or until golden.

Transfer to a cooling rack and once cool, top with melted chocolate (optional).