Lemon Poppy Seed Cake Made With Sprouted Flour

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 Christopher had his first birthday yesterday. I wanted to make him a cake that I wouldn’t feel ‘bad’ about feeding him. I’m not much of a baker so making a cake is a bit of challenge even with a proven recipe. You would think I would just find a recipe ‘good enough’ and be happy, right. HA. What fun would that be?

I found this recipe online and adapted it. The recipe was for a 9 inch round cake pan and I wanted to make mine in a 9×13 so I had to take that into account too. The end results were surprisingly good. It was very moist, had good texture and a different but good flavor. Sarah at Heart of Cooking posted a Cream Cheese Frosting that was the perfect finish for it.

Lemon Poppy Seed Cake
2 1/2 cup sprouted flour (I made my own using these instructions)
2 teaspoons aluminum-free baking powder
Zest of one lemon
Juice of one lemon
1/2 teaspoon salt
2 sticks butter (1 cup)
1/2 cup honey
4 eggs
1 cup buttermilk
2 Tablespoons poppy seeds
Preheat oven to 350.
Butter 9×13 pan (or you could use two rounds)
Mix together flour, baking powder, salt and lemon zest in a bowl.
In a separate small bowl combine lemon juice and poppy seeds.
Cream together butter and honey in another bowl until light and fluffy. Add eggs one at a time beating after each addition. Add buttermilk and mix well. Add the flour mixture and poppy seed/lemon mixture until combined.
Put batter in pan and bake until a toothpick comes out clean (my cake took about 45 minutes but my altitude is pretty high, yours may bake much quicker). Allow cake to cook completely before frosting with Cream Cheese Frosting.
What is your favorite kind of cake? How about frosting?
Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.


  1. Brandy

    >Yum! Looks and sounds good!

    I've only made a from-scratch cake once or twice. Both times it was a plain yellow cake. I haven't attempted frosting yet though.

    Jason's got a birthday in March, so maybe I'll run a few recipes by him to see if any sound alright to him. Making cakes from scratch is a step I'm taking this year. We don't have 'em often (5x a year … one at each of our bday's and one for Jesus's bday), but I want them to be healthier when we do have them.

  2. Millie

    >From scratch cakes are so much better (in my opinion). Wardeh at gnowfglins.com has a recipe for a chocolate sourdough cake with coconut cream frosting that I'm planning to make next time. It looks delicious!

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