Lemon Poppyseed Olive Oil Cake with Whipped Honey

Serves | 8-10

Ingredients:

• 2 c almond flour

• ¼ c lemon juice (about 1 lemon)

• ¼ c olive oil

• ¼ c honey

• 2 eggs

• 2 tbsp lemon zest

• 1 tsp vanilla

• ½ tsp baking soda

• 1 tbsp poppyseed (optional)

Whipped Honey Glaze

• ½ c honey

Directions:

1. Preheat oven to 350°F. Grease a loaf pan.

2. In a bowl, mix all ingredients together until well combined. Pour into prepared loaf pan.

3. Bake 30–40 minutes. (For a softer center, bake closer to 30 minutes.) Remove from oven and let cool completely.

4. Whip honey on high speed with a mixer until creamy, lighter in color, and smooth like a glaze.

5. Once cake is slightly cooled, drizzle whipped honey over the top (use as much or as little as you like). Garnish with additional lemon zest, slice, and serve.

Notes: Almond flour keeps this cake naturally moist, tender, and soft, so I didn’t include a sub flour variation here. You can swap the honey for maple syrup if desired.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.