A delicious low carb, grain-free lemon poppyseed cake. Perfect for breakfast or dessert!
What do you think of when you think of lemon poppy seed muffins, or any poppyseed recipe really? I can’t help it, I instantly think of the episode of Seinfeld where Elaine tests positive for opium after eating poppy seed muffins. In typical Seinfeld fashion, the scenario seems utterly ludicrous and you think it can’t possibly be true. But according to snopes.com, it is in fact possible to test for opiates from eating a few poppy seed-containing baked goods. And people have been fired, suspended and denied employment because of it. So I suppose this low carb lemon poppy seed bundt cake recipe ought to come with a warning. Do not eat prior to taking a drug test! If your employment requires regular, surprise drug tests…well, I can’t help you there.
The other thing about poppy seeds is how ridiculously expensive they are when you try to buy them at the regular grocery store. I was horrified when I first started looking for them and discovered it was about $6 for a small jar that wouldn’t make it through two recipes. I highly recommend sourcing them elsewhere, online or at an Asian or Middle Eastern market where you can sometimes get them in bulk. Poppy seeds shouldn’t cost a fortune like that, it’s not like they aren’t common enough!
I don’t even remember what I wanted to make when I first started trying to source poppy seeds. When I finally had my hands on some not-outrageously-priced seeds, I knew I wanted to make some sort of lemon poppy seed baked good. Sure, I could have done muffins, but there is something so appealing about eating cake for breakfast. And I could have done the cake in a loaf pan, but then it would be more like quick bread and I wanted Cake with a capital C. So I settled on my bundt pan for curb appeal. And of course I had to top the whole thing off with a drizzly glaze. A naked bundt cake is just not in my repertoire.
This lovely thing was as delicious as it looks. That’s all I need to say.
Lemon Poppyseed Bundt Cake
A delicious lemon poppy seed bundt cake with lemon glaze. A perfect breakfast or tea time treat. Low carb and gluten free.
- 3 cups almond flour
- 1/3 cup unflavoured whey protein powder
- 3 tbsp poppy seeds
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Sweetener or granulated erythritol
- 3 large eggs
- 20 drops stevia extract
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup almond milk
- 1/2 cup powdered Swerve Sweetener or powdered erythritol
- 1/4 cup freshly squeezed lemon juice
- For the cake, preheat oven to 300F and butter a bundt pan very well.
- In a medium bowl, whisk together almond flour, protein powder, poppy seeds, baking powder, baking soda, xanthan gum and salt. Set aside.
- In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes.
- Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in stevia extract and lemon zest.
- Beat in half of the almond flour mixture, then beat in lemon juice and almond milk. Beat in remaining almond flour mixture until well combined.
- Pour batter into prepared pan and smooth the top with an offset spatula.
- Bake 50 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.
- For the glaze, whisk together powdered erythritol and lemon juice until smooth. If too thin, add a bit more powdered erythritol. If too thick, at a bit more liquid.
- Drizzle glaze over cooled cake.
Serves 12. Each serving has a total of 7.6 g of carbs and 3.5 g of fiber. Total NET CARBS = 4.1 g.