One of the first dessert recipes I learnt to make as a child was Lemon Poppy Seed Cake. I remember making a rich lemon and sugar syrup to pour over the top once it came out of the oven. This recipe doesn’t have the sugar syrup, neither does it have the white flour!
Instead I’ve created a recipe that is grain and dairy free, and uses coconut palm sugar as a sweetener. The rich sugar syrup has been replaced by a creamy lemon cashew icing.