Paleo Lemon Poppyseed Cake

Ingredients & Supplies

Yield: 15-17 Muffins

1 Package PBC Hazelnut Cake & Muffin Mix

6 Eggs

1 Cup Liquid Coconut Oil (Melted)

Zest And Juice Of 4 Fresh Lemons

1/4 Cup Water

1/4 Cup Poppy Seeds (Optional)

1 Cup Honey

Preparation

1. Preheat oven to 350 degrees.

2. Make Paleo Baking Company Hazelnut Cake and Muffin Mix according to package instructions, combining lemon zest and juice with wet ingredients before adding dry mix.

3. Stir in poppy seeds (optional) and spoon batter into individual muffin papers.

4. Bake at 350 degrees for 20-25 minutes until muffins are golden brown on top and an inserted toothpick comes out clean.



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