Double Glazed Lemon Poppy Seed Cake

It’s called “Double Glazed” because it’s just that - first a hot lemony liquid glaze is drizzled into holes in the freshly-baked cake and then, after it’s removed the pan, it’s glazed again with a lemon coconut butter “icing”.

Cake Ingredients:

2 Tbsp ghee, room temperature

2 large lemons

2/3 cup melted ghee

8 eggs

1 cup coconut cream

1/4 cup raw honey

2 tsp vanilla extract

4 1/2 cups almond flour

1/2 cup coconut flour

1 1/2 tsp baking soda

1/2 tsp fine Himalayan sea salt

1/4 cup poppy seeds

Glaze Ingredients:

Juice of 2 large lemons

3 Tbsp water

3 Tbsp raw honey

1 Tsp vanilla extract

1/2 cup coconut butter, melted

pinch of fine Himalayan sea salt

Cake Method: Preheat oven to 325-degrees. Grease bundt pan with 2 Tbsp room temperature ghee. Set aside.

Zest the 2 lemons. Set the zest aside and then, using a serrated knife, peel the remaining thick, white skin (pith) away. Discard. Cut the lemon fruit into quarters.

Place lemon zest and fruit, melted ghee, eggs, coconut cream, honey and vanilla in bowl of food processor. Process until smooth.

In a small bowl, whisk together almond flour, coconut flour, baking soda and salt.

Dump flour mixture into processor bowl with egg mixture. Process until smooth, stopping to scrape down sides of bowl.

Add poppy seeds and process just to combine evenly.

Turn batter out into prepared pan, smoothing top with spatula.

Bake until golden brown and tester comes clean - about 45 minutes.

Transfer cake (still in pan) to baker’s rack while you prepare the glaze.

Double Glaze Method: Combine juice of 1 lemon, water, honey and vanilla in small saucepan. Place over medium heat and stir as it comes to a boil. Remove from heat as soon as it starts to boil.

Using a wooden skewer, prick holes over entire surface of cake (still in pan). Using a spoon, drizzle HALF of hot liquid glaze over cake, allowing it to seep into holes. Set cake aside while you prepare the second glaze.

Stir coconut butter, juice of second lemon and pinch of salt into the remaining hot glaze. Stir until it’s completely smooth.

Carefully invert warm cake onto baker’s rack. Drizzle coconut butter glaze over top of cake. Garnish with extra poppy seeds, if desired.

Let cake cool completely before cutting.