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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
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Servings 0
Calories 207 kcal

Ingredients
  

DRY INGREDIENTS

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
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