Lemon Poppy Seed Loaf

Good Monday morning y’all.

I’m pretty sure my Secret Recipe Club post snuck up on me this month.

I can’t believe its the middle of May.

I have two weeks off before school begins for the summer for me and I also landed an internship…so I will be super busy.

This month’s recipe comes from Melissa, the lovely lady behind the food blog,  Brooklyn Locavore.

I just love Melissa’s passion for the local food movement.

I hit up my local Farmer’s Market this past Saturday and every time I go, my appreciation for local vendors with fresh produce just skyrockets!

Plus, I got myself an organic wheat-free oatmeal raisin cookie that was off the chain.

It was practically calorie-free.


Everytime summer rolls around I get all up in a citrus groove. So naturally, when I saw Melissa’s Lemon Poppy Seed Loaf, I didn’t hesitate to get in the kitchen and start baking.



This bread is magical.


It’s super fluffy,


and so tender it practically melted in my mouth.


Plus, lemons are like a ray of sunshine in your mouth.


Such a burst of flavor.


My grandmother used to make lemon poppyseed bread all of the time and I remember her putting a special lemon glaze on it that was to die for.


I made a few adjustments to Melissa’s recipe to make it paleo friendly.


Oh, and I jazzed it up with a simple coconut butter glaze and lemon zest.


Thank you Melissa for sharing this fabulous recipe and reminding me about a little slice of my childhood 🙂


4.5 from 2 reviews
Lemon Poppy Seed Loaf
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Fluffy, tender bread packed w/ poppy seeds and fresh lemon juice for a delicious snack! Gluten-free, paleo, nut-free.
  • ¼ c. coconut butter, slightly melted, but just enough so it is still soft, you don't want liquid
  • ½ c. granulate stevia
  • splash of vanilla
  • 2 large eggs, at room temperature
  • ¼ c. unsweetened apple sauce (I used date puree)
  • ½ c. unsweetened vanilla coconut milk yogurt
  • 1 meyer lemon, zested and juiced
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. salt
  • ¼ c. poppy seeds
  • coconut butter, melted, for topping
  • lemon zest, for topping
  1. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan or small square pan with cooking spray.
  2. In a large mixing bowl, combine the coconut butter and stevia until smooth.
  3. Stir in the vanilla, eggs, date puree, and coconut milk yogurt.
  4. Stir in the lemon zest and juice.
  5. Stir in the coconut flour, baking soda, salt, and poppy seeds until combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden.
  6. Let cool slightly.
  7. Cut into squares or slices and drizzle w/ coconut butter and top w/ lemon zest.


Miracle Cake.

Oh look, I’m going to show you how to make dessert.

Sooooooo out of my comfort zone 🙂

But first, let’s have a chat about doctor visits.

For me, it really depends on the kind of doctor I’m seeing.

Never get nervous at the dentist.

However, when I was a kid…the pediatrician was my worst nightmare. I once had 4 nurses hold me down just to give me one shot.

I was kicking, screaming, and flailing my arms everywhere as though they were trying to take me to the psych ward in a strait jacket.

I’m pretty sure my dad wanted to strangle me after that episode…or just commit me to the psych ward himself 🙂

As I grew older, my sister, mother, and I would often take visits to the doctor together.

I still have my mom or sister hold my hand while the nurse gives me a shot.

I think it is more the anticipation of getting a shot, than the actual shot itself.

Then there is seester, who once cried when they had to draw my blood.

Oh gawd.

If the tables are turned I would have no problem giving shots, it’s just getting them.

But today, today is another kind of doctors trip.

That yearly woman’s doctor trip.

So not thrilled.

Guys have it sooooooo easy.

In short, my hormones are out of whack and they need to be fixed.

I wish they could just give me a miracle pill to solve all of my problems.

Ya know, one that took care of all the drama in my life and still had time to help me do the laundry 🙂

For now, I will just have to turn to sweets.

Surprise, surprise.


Let’s talk cake.


Specifically, bundt cake.


Specifically, specifically…itty bitty baby bundt cakes.


Things get personal with miniature bundt cakes.


“Baby” things are the best kind of things…especially when referring to food.


Especially, especially…when referring to cake.


Cake is definitely the “cure all” for anything.


This one is all about the ode to the lovely, slightly sweet Meyer lemon.


We throw some poppy seeds up in there for a bit of fanciness.


I wonder if I could trade sweets for doctor’s office visits…?


Just maybe I could show up w/ a basket full of these for my doctor and her family and she would be so elated that she would just write me a clean bill of health and prescribe some meds.


Yea, i’m soooooo sure.


If life were that simple


it would seriously


be a piece of cake.






5.0 from 1 reviews
Meyer Lemon Poppy Seed Baby Bundt Cakes
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Petite bundt cakes sweetened with fresh Meyer lemon juice and chock full of poppy seeds. Top them off with a homemade coconut butter zested with a hint of Meyer lemon for an added zing! Gluten-free and Paleo!
  • For the cakes:
  • ½ c. almond flour
  • ½ c. coconut flour
  • 1 t. baking soda
  • 4 large eggs
  • ½ c. organic coconut sugar
  • ½ c. unsweetened, vanilla almond milk
  • ⅓ c. melted coconut oil
  • zest and juice of 1 large Meyer lemon
  • ¼ c. poppy seeds
  • For the lemon coconut butter:
  • 5 c. unsweetened, shredded coconut
  • zest of 1 large Meyer lemon
  1. For the cakes, preheat the oven to 375 degrees F.
  2. Grease 6 baby bundt cake pans with cooking spray.
  3. In a large bowl, sift together the flours and baking soda.
  4. Add in the eggs, sugar, almond milk, coconut oil, lemon zest and juice and mix well until a batter begins to form.
  5. Fold in the poppy seeds.
  6. Divide the batter evenly into each of the prepared baby bundt cake pans, about 2 tablespoons of batter to each pan.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  8. For the coconut butter, place the coconut in a large food processor and process on high until the coconut begins to break down, scraping the sides of the bowl as needed.
  9. Keep processing until the coconut has completely broken down into a liquid form, about 3-5 minutes.
  10. Fold in the lemon zest.
  11. Glaze the cooled cakes.