Gluten-Free Lemon and Poppy Seed Cake

Gather your required ingredients.

Preheat the oven to 160°C (320°F). Lightly grease a loaf pan, or line the inside of the pan with parchment paper.

In a large bowl, whisk the eggs with the agave syrup until the mixture becomes pale in color and fluffy.

Gradually add the olive oil while whisking the mixture for another minute.

In a separate bowl, combine the gluten-free flour, baking powder, and salt.

Gently fold the dry ingredients into the egg mixture.

Stir in sour cream, lemon zest, and poppy seeds.

Pour the batter into the prepared loaf pan. You can also let the batter rest for a couple of hours before baking for a more airy, bubbly texture.

Bake at 160°C (320°F) for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before glazing.

In a saucepan, whisk together the coconut milk, cornstarch, lemon juice, and agave syrup until smooth.

Cook the mixture over medium heat, stirring continuously, until the mixture thickens and begins to bubble.

Remove the contents from heat, and whisk in the coconut oil until glossy.

Chill the mixture if not using immediately. To reuse, blend the glaze briefly before decorating.

Pour or spread the glaze over the cooled cake.

Garnish with extra lemon zest and a sprinkle of poppy seeds.

Slice and serve!