Looking for a delicious and easy cake to serve during tea? This lemon poppy-seed cake is the best option! It is moist, has a tart lemon glaze and will go great with a cuppa!
One thing I forgot to add in while baking was butter – you can add in 100g of softened butter if you want – although it’s not necessary and still tastes delicious without it.
Another thing I will mention – my personal taste – the lemon glaze was TOO tart, but others I served it too loved it and thought it was great the way it was. So if you are not used to the lemon taste, I would use 1 1/2 tbsp lemon juice and 1 tbsp cream in the lemon glaze.
What you’ll need:
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1/3 cup sugar substitute (I used a monk fruit/erythritol blend)
- 3 eggs
- 2 cups almond flour
- 1 tbsp poppy seeds
- 1 tsp baking soda
- additional 2 tbsp lemon juice
- 1/2 cup powdered sugar substitute (I used Swerve confectioners)
- 2-3 tbsp lemon juice (or as above, 1 1/2 tbsp lemon juice & 1 tbsp heavy cream)
In a bowl, stir together your sour cream and lemon juice. Add in your sugar substitute and whisk until it has dissolved.
Whisk in each egg, one at a time before mixing in your almond flour.
In a separate bowl, stir together your baking soda and 2 tbsp lemon juice. It will bubble, keep stirring until the bubbles ease down.
Pour into the cake batter and mix thoroughly. Last thing – mix in your poppy seeds! Pour into cake dish.
Bake at 350 for 40 minutes.
Once the cake is done and the cooled down, time to make the glaze.
It’s super easy, just whisk together your powdered sugar substitute and lemon juice until nice and smooth. If you decided to use the cream version – do the same thing, just mix them all together until it’s nice and smooth.
Pour on the cake and top with chopped almonds (optional).
Enjoy! This makes roughly 10 slices.
Nutritional Information (per slice)
- CALS: 175
- FAT: 15
- CARBS: 5.7
- FIBRE: 2.4
- PROTEIN: 7.1