This Almond Flour Lemon Cake with Poppy Seeds combines the light, zesty flavors of lemon with the nutty, rich texture of almond flour for a delightfully refreshing dessert. Perfectly balanced with natural sweetness from erythritol and the wholesome goodness of almond milk, this cake is not only delicious but also caters to health-conscious and gluten-sensitive individuals. With the addition of poppy seeds, it offers a slight crunch and visual appeal, making it both tasty and attractive.
Why You’ll Love This
You’ll appreciate this cake for its fresh, vibrant lemon flavor that perfectly compleates the sweetness provided by erythritol. The use of almond flour not only makes this cake gluten-free but also adds a depth of flavor and moistness that is hard to achieve with traditional flour. It’s a straightforward recipe that yields a cake with a tender crumb and a zesty aroma, ideal for those who love a lighter dessert that doesn’t skimp on flavor.
Perfect Occasion
This lemon cake is an excellent choice for spring and summer gatherings, afternoon teas, or as a refreshing dessert after a hearty meal. It’s also perfect for celebrations like birthdays and anniversaries where a lighter, healthier cake option is desired. Its elegant appearance and delightful flavor profile make it suitable for both casual and formal settings.
Decoration Tips
- Dust the top with powdered erythritol to add a sweet, snowy finish that enhances the cake’s visual appeal.
- Garnish with thinly sliced lemon rounds or a sprinkle of lemon zest for a burst of color and to reinforce the lemon flavor.
- Add a few sprigs of mint or edible flowers for a touch of sophistication and freshness.
- Serve each slice with a dollop of whipped coconut cream or a drizzle of lemon glaze for an extra indulgent touch.
Ingredients:
- 200 grams (2 cups) Almond Flour: Provides a gluten-free, nutty base, enhancing the texture and flavor.
- 10 grams (2 teaspoons) Baking Powder: Helps the cake rise and become fluffy.
- Pinch of Salt: Balances and enhances the overall flavors.
- 3 Eggs: Bind the ingredients and add moisture.
- 60 grams (1/4 cup) Erythritol: Offers a natural, low-calorie sweetness.
- 45 grams (1/4 cup) Coconut Oil: Adds moisture and a subtle coconut flavor.
- 60 grams (1/4 cup) Almond Milk: Provides liquid to the batter, making it lighter.
- Juice and Zest of 2 Lemons: Injects a vibrant, citrusy flavor.
- 1 teaspoon Vanilla Extract: Adds depth to the cake’s flavor.
- 2 tablespoons Poppy Seeds: Gives a slight crunch and visual appeal to the cake.
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C) and line a cake mold with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, coconut oil, vanilla, erythritol, and almond milk. Stir in the lemon juice and zest.
- Combine Dry Ingredients: Sift almond flour, baking powder, and a pinch of salt into the wet ingredients. Add poppy seeds and fold everything together until just combined.
- Bake the Cake: Pour the batter into the prepared mold, smoothing the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Decorate: Allow the cake to cool on a wire rack before decorating. Mix powdered erythritol with a little water to make a light glaze and drizzle over the cake.
Enjoy this delightful Almond Flour Lemon Cake with Poppy Seeds, perfect for any occasion where a light and refreshing dessert is desired!
