Lemon Poppy Seed Cake

This grain-free, paleo lemon poppyseed cake is light, fragrant, and bursting with bright citrus flavor—perfect for spring celebrations, brunch gatherings, or an elegant afternoon treat. It pairs beautifully with fresh organic strawberries and a dollop of whipped coconut cream (or whipped organic heavy cream, if you tolerate dairy). For special occasions, you can bake the batter in two 9-inch round pans and layer it with your favorite frosting or cream. Planning to serve it for brunch? Make it the night before—this cake’s texture actually improves by the next day, becoming even more tender and moist. The recipe can also be halved and baked in an 8x8-inch pan if you’re cooking for fewer people. For best results, bake it in a glass pan; while enamel or metal pans will work, they tend to bake faster and may brown more quickly, so keep an eye on the timing. This cake is a beautiful way to enjoy a classic flavor combo—completely grain-free and naturally sweetened.