My friend celebrated her birthday last week and asked me to bring a GAPS diet friendly dessert.

This is my spin on Lemon Poppy Seed Cake:

3 cups almond flour

1/3 cup whey protein powder (optional)

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp xantham gum

1/2 tsp salt

3 TBSP Poppy Seeds

1/2 cup (1 stick) butter, softened (plus 3 TBSP for glaze)

1/2 cup honey or maple syrup (plus 1/4 cup honey for glaze) 

3 large eggs, room temp

zest of 2 lemons

1 tsp lemon extract

1 tsp almond extract

1/4 cup lemon juice (plus 1/4 cup lemon juice for glaze)

1/4 cup milk (I use unsweetened Almond)

Preheat oven to 325-350 degrees

Mix dry ingredients in a separate bowl.

In a stand up mixer (using the mixing attachment) combine eggs, honey and butter, mix for 2 min.

Add remaining wet ingredients and mix until incorporated

Leaving the mixer on med-low, incorporate the dry into the wet, turn off and scrape down sides with a spatula, folding in any dry spots

Pour into a well buttered baking pan and gently smooth out (I use an 18″ spring form pan with great success)

Bake on middle rack for 35-45 min, checking with a toothpick at 35 min. The top will be golden brown and the sides will pull away.

Cool for at least 30 min if you can handle waiting!

When ready to serve,  gently melt the remaining butter, lemon juice and honey together and stir with a whisk for the glaze.

Cut into wedges, rest them on their sides and pour the glaze over right before serving.

Also, you can add fresh berries and/or fresh lemon zest/peel for added flair.

I think we ate the finished cake before a photo op so you will have to imagine!

Enjoy!