LOW CARB LEMON AND POPPYSEED CAKE
Author: 
 
Ingredients
  • 2 Cups Almond Flour
  • ¼ Cup Poppy Seeds
  • 3 Tsp Baking Powder
  • ½ Tsp Salt
  • ½ Cup Butter Melted
  • ½ Cup Xylitol or Erythritol Sweetener
  • 6 Large Eggs
  • Zest of 2 Lemons
  • ¼ cup Freshly Squeezed Lemon Juice
Syrup
  • 4 Tbles Xylitol or Erythritol Sweetener
  • ¼ cup Freshly Squeezed Lemon Juice
Instructions
  1. Preheat oven to 180°C and spray a loaf pan very well.
  2. In a medium bowl, add almond flour, poppy seeds, baking powder and salt. Set aside.
  3. In a bowl, add melted butter, add sweetener and beat until well-combined, about 2 minutes.
  4. Beat in eggs, one at a time, scraping down beaters and sides of the bowl with a rubber spatula as needed.
  5. Add the lemon zest and the freshly squeezed lemon juice.
  6. Add the almond flour mixture and stir until well combined. Pour batter into prepared pan and smooth the top with an offset spatula.
  7. Bake for approx 35-40 minutes, or until the top is deep golden brown and a tester inserted in the centre comes out clean.
  8. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.
Syrup
  1. Prepare the syrup by combining all syrup ingredients in a small saucepan over low heat until the xylitol or erythritol is dissolved, about 5 minutes.
  2. Pour the syrup over the cake and let sit for 5 minutes before serving.
Recipe by SAPeople South African Recipes at https://tastyrecipes.sapeople.com/low-carb-lemon-and-poppyseed-cake/