Lemon Poppyseed Cake
A moist and delectable cake that makes a fantastic snack!
Ingredients
Base
- 1 1/2 cup Stevia or Monkfruit powdered sweetener
- 2 1/2 cup Almond flour
- 1/2 cup Coconut Oil
- 2 tsps Poppyseeds
- Juice and zest from 1 lemon
- 8 eggs at room temperature
- 1 1/2 tsps Vanilla extract
- 1/2 tsp salt
- 8 ounces Cream Cheese
- 2 tsps Baking Powder
Icing (Optional)
- 1/2 cup powdered sweetener
- 2 tsps whipping cream
- Cinnamon to taste (optional)
Instructions
In a medium sized bowl mix together the cream cheese, coconut oil and sweetener.
Mix well with an electric mixer.
Add eggs, vanilla extract, lemon juice, lemon zest and poppyseeds.
Mix until fully blended.
Add Almond flour, baking powder and salt.
Mix well ensuring there are no lumps in the batter.
Preheat oven to 350 degrees.
Line a bread loaf pan with parchment paper, then spray or grease the parchment paper.
Pour batter into pan.
Bake between 50 and 60 minutes.
Remove from oven and let cool.
Icing
Mix all ingredients in a small bowl until you get a smooth, paste-like consistency.
Spread over the cake and enjoy!
Notes
Don't care for lemon poppyseed? Replace the lemon and poppyseed with 1/2 cup Lily's Chocolate Chips and 1 tsp Vanilla extract.