Lemon and Poppyseeds Cake

Scrumptious cake for any occasion! Iris's Lemon and poppyseeds cake is dairy-free and can easily be made gluten-free too.

Ingredients for the cake:

1 1/2 cups of all-purpose/gluten-free flour

1 teaspoon of baking powder

1/4 teaspoon of salt

3/4 cup of oil

1 cup of sugar

1 teaspoon of vanilla extract

3 large eggs

1 cup of warm coconut milk

Juice and zest from 1 lemon

5 tablespoons of poppyseeds

Ingredients for the lemon glaze:

1 cup of confectioners' sugar

4 tablespoons of coconut milk

Juice and zest from 1 lemon

In your mixer bowl fitted with the flat beater attachment, beat the oil and sugar.
In the microwave heat the coconut milk for a minute. Add the poppyseeds, stir, and set aside.
In a bowl mix the flour, salt, and baking powder and set aside.
To your mixer bowl add the vanilla extract, lemon juice, lemon zest, and the eggs, one at a time and mix until combined.
Stop the mixer, add the poppyseeds mixture and mix until combined.
Stop the mixer, add the flour mixture and mix until combined. ( Do not over mix)
Transfer the batter into a 7 inch round greased baking pan.
Bake in a 350 degrees Fahrenheit /180 degrees Celcius 35-45 minutes. The cake is ready when a toothpick comes out dry.
Prepare the glaze: In a bowl mix the confectioners' sugar, coconut milk, lemon zest, and lemon juice until you have obtained a smooth mixture.
Pour half of the glaze over the cake and the rest pour after the cake has completely cooled.