Lemon Poppy Seed Bundt Cake

Our Lemon Poppy Seed Bundt Cake recipe is Kaufmann 1 approved and ready to put smiles on faces.

Ingredients:

1 1/2 cups almond flour
1 cup coconut flour
1/2 cup flax meal
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cup poppy seeds
1/2 stick butter softened
1 1/2 cups xylitol
4 eggs
1/2 cup coconut oil
1 tbs apple cider vinegar
1 cup greek yogurt
2 tsp vanilla extract
2-3 tsp lemon extract
Bundt Cake Pan
Coconut oil for cake pan

Directions:

Preheat oven to 325 degrees.

Grease bundt cake pan with coconut oil and set aside.

In a large bowl add almond flour, coconut flour, flax meal, baking powder, baking soda, salt, and poppy seeds. Mix dry ingredients together and set aside.

In another large bowl, mix butter and xylitol together until creamy. Add eggs and beat for additional 1-2 minutes or until smooth. Add oil, vinegar, greek yogurt, vanilla extract, lemon extract, and mix well.

Start adding flour mixture a little at a time, until everything is combined.

Add batter to cake pan a spoonful at a time, and smooth the top with a spatula.

Put cake in the oven and bake for 40-45 minutes until toothpick comes out clean.

Let the Bundt Cake completely cool and transfer to serving platter.

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