Organic Lemon Poppy Seed & Cherry Cake Recipe | 1 Recipe, 2 Cakes

This one simple sugar-free (honey sweetened) recipe can yield 
two completely different cakes.

Made with ancient organic einkorn wheat flour and no refined sugar makes a great 
alternative to your standard pound cake.

Organic Lemon & Black Cherry Pound Cake

Organic Lemon Poppy Seed Pound Cake

Recipe:
(Makes 2 medium size loafs)
Preheat oven to 350. Grease your 2 medium loaf pans (or 6 mini loaf pans).


3 Cups organic einkorn flour
1/2 tsp Baking soda
1/4 tsp Celtic sea salt
1/2 Cup softened organic butter, softened
3/4 Cup organic honey
3 Organic pasture raised eggs 
1 Cup organic plain full fat yogurt
The juice of 1 organic lemon (about 1/3 cup)
1 Tbs Organic vanilla extract

Toppings:

Cake 1
The Zest of 1 organic lemon
1 1/2 Tbsp Poppyseeds

Cake 2
3/4 cup of dried organic cherries 
4 tbs of slivered or chopped organic almonds (optional)

Directions:

Mix the flour, salt & baking soda in one bowl. 

In another bowl, using a hand blender, beat butter until light  fluffy, add eggs one at a time, making sure each egg is completely combined before adding the next. Slowly beat in honey and yogurt. Add vanilla and lemon juice and beat until mixed. 

Add dry ingredients, mix on slow speed just until combined. do not over beat or your cake will not be soft.

Separate the batter into 2 medium loaf pans or 6 mini loaf pans.

Sprinkle lemon zest and poppy seeds over one cake (or 3 mini's) and dried cherries over the other(s)

Lightly fork the toppings through the cakes. 
Bake on 350 for about 30 - 40 minutes, until a skewer inserted in center comes out clean.

Enjoy!

Comments

  1. These cakes look delicious! I'm thinking of making the lemon-poppyseed variation with meyer lemons. I really enjoy the blog, especially the recipes and DIY beauty posts.

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