Lemon and Poppy Seed Almond Cake

Lemon and Poppy Seed Almond Cake:

Another great recipe from the “Honestly Healthy” cookbook by Natasha Corrett and Vicki Edgson. This delicious cake is gluten free and really versatile, it could be a birthday cake, orange cake (substitute orange for lemon and poppy seeds) or even a chocolate cake.


4 eggs

60g honey

200g vegan butter/normal butter/light olive oil

250g ground almonds

1 tsp baking powder

Finely grated zest and juice of 2 lemons

2 tbsp poppy seeds

  1. Pre heat oven to 160c.
  2. Whisk the eggs and honey in a bowl.
  3. Mix the butter and almonds in a separate bowl then add to egg mixture, stir until smooth.
  4. Add the baking powder, lemon zest and juice and mix thoroughly, then stir in poppy seeds.
  5. Pour the mixture into a greased 8-10 inch round or loaf tin and bake for 30 mins or until golden. Cover the top with foil if it browns too quickly. The cake is cooked when a skewer inserted into the centre of the cake, comes out clean.
  6. Cool on a wire rack.
  7. Enjoy!

My name is Caroline Sutton and I'm a wife and mother of 3 children, passionate about food, keeping me and my family healthy, gorgeous interiors and shopping! I have a degree in Biochemistry and Pharmacology and continue to be interested in the science behind diet and drugs. I also have a Diploma and City and Guilds in Interior Design and for the last 17 years have run a property company which develops, redevelops and manages rental properties: Sunlight Properties Ltd.

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