Lemon Poppy Seed Cake

LEMON POPPY SEED CAKE

INGREDIENTS
Oat Flour – 2 c	Coconut Oil – ¼ c
Baking Powder – 2 ½ tsp	Maple Syrup – 8 Tbsp
Baking Soda – ¼ tsp	Vanilla Extract – 1 tsp
Lemons – 2	Pink Himalayan Salt – 1/8 tsp
Almond Milk – 1 c	Poppy Seeds – ¼ c
- Glaze -
Lemon – 1	Maple Syrup – 4 Tbsp
DIRECTIONS
Preheat to 350 . Zest and juice the lemons for the cake.
In a bowl, combine milk, oil, syrup, vanilla, lemon juice and zest, salt, and poppy seeds.
Shake in the flour, baking powder, and baking soda a little at a time, and stir well-careful not to let the mixture clump up. (If batter looks too dry, add in more milk, a little at a time.)
Transfer to a loaf tin (or your preferred cake tin), and bake for approx. 20 minutes, or until golden brown.
While cake is baking, prepare the glaze
Zest and juice the lemon and add to maple syrup, stirring well.
Let cake cool 7-10 minutes, then drizzle the glaze on top.
Enjoy!