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🍰 Zesty Lemon Poppy Seed Cake with Cream Cheese Topping

274 kcal · 30 min · 4 servings

Ingredients

• 1 Organic lemon
• 0.5 Organic orange
• 3 Eggs
• 100 g Raw cane sugar
• 0.5 tsp Vanilla powder
• Salt
• 100 g Coconut oil
• 80 g Sour cream (30 % fat)
• 200 g Spelt flour Type 630
• 1 tsp Baking powder
• 40 g Poppy seeds
• 150 g Cream cheese (20 % fat in dry matter)
• 2 tbsp Maple syrup

Instructions

1. 1. Line a baking pan with baking paper.
2. 2. Rinse the lemon and orange under hot water and dry them thoroughly.
3. 3. Finely grate the zest of the lemon and the orange.
4. 4. Squeeze the juice out of the orange.
5. 5. Cut the lemon in half.
6. 6. Squeeze the juice out of one lemon half.
7. 7. Slice the other lemon half into thin rounds and set them aside.
8. 8. Beat the eggs with sugar, vanilla powder, and a pinch of salt until frothy.
9. 9. Stir in the lemon juice, orange juice, coconut oil, and sour cream one after the other.
10. 10. Fold the grated lemon and orange zest into the batter.
11. 11. Sift the flour and baking powder over the mixture.
12. 12. Add the poppy seeds.
13. 13. Mix everything into a smooth batter.
14. 14. Pour the batter into the prepared pan.
15. 15. Smooth the surface.
16. 16. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
17. 17. Bake the cake for 50 to 55 minutes.
18. 18. Perform the skewer test to check for doneness.
19. 19. Remove the cake from the oven.
20. 20. Let the cake cool in the pan for about 20 minutes.
21. 21. Mix cream cheese and maple syrup until smooth for the topping.
22. 22. Release the cake from the pan.
23. 23. Place the cake on a serving plate.
24. 24. Spread the cream cheese mixture over the cake.
25. 25. Garnish the cake with the lemon slices.

Nutrition per serving

• kcal: 274
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 23 g