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🍰 Low-Carb Poppy Seed Lemon Cake

265 kcal · 30 min · 4 servings

Low-Carb Poppy Seed Lemon Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the almond flour, ground poppy seeds, coconut flour, and baking powder in a large bowl.
  2. 2. Rinse the lemon under hot water and pat it dry.
  3. 3. Finely grate the lemon zest and squeeze the juice from half of the lemon.
  4. 4. Slice the other half of the lemon into thin rounds.
  5. 5. Add the cream cheese, maple syrup, eggs, lemon juice, and three-quarters of the lemon zest to the flour mixture.
  6. 6. Stir everything with a spoon or mixer until you have a smooth batter.
  7. 7. Grease a loaf pan and line it with baking paper.
  8. 8. Pour the batter into the prepared pan.
  9. 9. Preheat your oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2-3).
  10. 10. Bake the cake for about 30 minutes.
  11. 11. Remove the cake from the oven and let it cool briefly in the pan.
  12. 12. Remove the cake from the pan and let it cool completely on a wire rack.
  13. 13. Mix the remaining cream cheese with the remaining maple syrup until smooth.
  14. 14. Spread the cream cheese mixture evenly over the cooled cake.
  15. 15. Place the lemon slices decoratively on top of the cake.
  16. 16. Sprinkle the remaining lemon zest and ground poppy seeds over the cake.

Nutrition per serving