Enjoy this easy-to-bake lemon poppyseed cake. We eat it for breakfast or as an easy dessert. Perfect for when guests are visiting.

The most flavorful and moist olive oil cake you have ever tried. The recipe is highly adaptable to what you already have on hand in your cupboards.

I have made countless flourless chocolate cakes over the years. What makes this one so unique and special is the use of buckwheat flour. Despite the name, buckwheat is not in the wheat family at all, but actually in the same family as rhubarb and sorrel. I recommend Bob's Red Mill brand for both the buckwheat flour and the fine ground almonds. The idea originated from one of my favorite bloggers Beatrice Peltre in her first cookbook 'La Tartine Gourmande'.