lemon poppy seed cake
I finally found poppy seeds at my regular baking ingredient shop and immediately thought of making lemon poppy seed cake. I love the look of the poppy seeds in the cake and the crunchy texture when I bite into them. This cake is so flavorful, refreshing and delicious on its own but when top with the lemon cheesecake frosting, it is another whole new level – super yummy
Ingredients
DRY INGREDIENTS
- 60 g coconut flour
- 8 g baking powder
- 30 g monkfruit
- 1/4 tsp salt
- 1 lemon zest seed
- 18 g poppy seeds
WET INGREDIENTS
- 160 ml whipping cream
- 60 ml unsalted melted butter room temp
- 3 large whole eggs
- 30 ml fresh lemon juice
- 1 tsp vanilla extract
LEMON CREAM CHEESE FROSTING
- 30 g unsalted butter
- 100 g cream cheese
- 100 g Allulose Powdered Sweetener
- 30 ml fresh lemon juice
Instructions
- Preheat the oven at 340 F or 170 C.
- In a bowl, add all the dry ingredients and mix to combine.
- Add all the wet ingredients and whisk until well combined. The batter is quite thick.
- In the video, I used a 6 inch (15 cm) pan greased and lined with parchment paper.
- Transfer the batter into the pan and spread evenly.
- Bake for 40 minutes or until a wooden skewer comes out clean.
- Once ready, remove the cake from pan and cool completely on a wire rack before frosting.
lemon cream cheese frosting
- In a bowl, add the butter, cream cheese and whisk until smooth and creamy.
- Add the lemon juice and whisk to combine.
- Add the powdered sweetener and whisk until well combined.
- If the consistency is too runny or soft, you can add either more cream cheese or powdered sweetener.
- Chill until ready for use.
- When the cake is ready, spread the frosting evenly on the top of the cake. You can also frost the sides if you have leftover frosting.
- Sprinkle with some poppy seeds (Optional).
Nutrition
Serving: 8gCalories: 207kcalCarbohydrates: 1.5gProtein: 1gFat: 21.3gFiber: 0.6g
Tried this recipe?Let us know how it was!