Amazing Lemon Poppyseed Loaf ~ So Moist & Tangy!
An easy recipe for deliciously moist lemon poppyseed loaf. You will love the little specks of poppyseeds and the tangy lemon glaze takes it to the next level. Make it for your next tea party!
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HOW TO MAKE KETO LEMON POPPY SEED CAKE | SUPER EASY | NO TOOLS | REFRESHING | MOIST | DELICIOUS
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Coconut Flour (
Almond flour (
Monk fruit (
Poppy Seeds (
6-inch round pan with a removable bottom (
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I finally found poppy seeds at my regular baking ingredient shop and immediately thought of making lemon poppy seed cake. I love the look of the poppy seeds in the cake and the crunchy texture when I bite into them. This cake is so flavorful, refreshing and delicious on its own but when top with the lemon cheesecake frosting, it is another whole new level - super yummy!
The recipe can be viewed and printed at this link ;
NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 1.5 g
Dietary Fiber = 0.6 g
Net Carb = 0.9 g
Calories = 207
Total Fat = 21.3 g
Protein = 1.6 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 5.2 g
Dietary Fiber = 2.4 g
Net Carb = 2.8 g
Calories = 323
Total Fat = 30.7 g
Protein = 5.7 g
Note: For best results, weigh the ingredients.
INGREDIENTS
DRY INGREDIENTS
Coconut Flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Monk fruit = 30 g / 3 1/2 tbsp (This amount is very low so that it balances out with the sweetness from the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter to about 60 to 80 g. You can also use any other keto friendly sweetener.)
Salt = 1/4 tsp
Lemon Zest = 1 lemon (1 tbsp)
Poppy Seeds = 18 g / 2 tbsp
WET INGREDIENTS
Whipping Cream (room temp) = 160 ml / 0.6 cup (You can also use coconut cream, yogurt or sour cream)
Unsalted Melted Butter (room temp) = 60 ml / 1/4 cup (You can also use coconut or olive oil)
Eggs (room temp) = 3 large whole eggs (173 g)
Fresh lemon juice = 30 ml / 2 tbsp
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 340 F or 170 C.
2. In a bowl, add all the dry ingredients and mix to combine.
3. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
4. In the video, I used a 6 inch (15 cm) pan greased and lined with parchment paper.
5. Transfer the batter into the pan and spread evenly.
6. Bake for 40 minutes or until a wooden skewer comes out clean.
7. Once ready, remove the cake from pan and cool completely on a wire rack before frosting.
LEMON CREAM CHEESE FROSTING
Unsalted butter (softened) = 30 g / 2 tbsp
Cream cheese (softened) = 100 g / 7 tbsp
Allulose Powdered Sweetener (or any keto friendly powdered sweetener) = 100 g / 0.8 cup
Fresh lemon juice = 30 ml / 2 tbsp
DIRECTIONS
1. In a bowl, add the butter, cream cheese and whisk until smooth and creamy.
2. Add the lemon juice and whisk to combine.
3. Add the powdered sweetener and whisk until well combined.
4. If the consistency is too runny or soft, you can add either more cream cheese or powdered sweetener.
5. Chill until ready for use.
6. When the cake is ready, spread the frosting evenly on the top of the cake. You can also frost the sides if you have leftover frosting.
7. Sprinkle with some poppy seeds (Optional).
NOTE
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Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
I am so glad to share with you this amazing lemony dessert that I simply adore. This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.
To print the recipe check the full recipe on my blog:
#lemonpoppyseedcake #lemoncake #lemoncurd
0:00 - Intro
0:44 - Lemon Poppy Seed Cake
2:40 - Baking Time
2:48 - Lemon Curd
3:51 - White Chocolate Cream Cheese Filling
5:20 - Assemble the Cake
7:00 - Add lemon Curd Topping
7:25 - Decorating the Cake
8:04 - Enjoying the Cake
Makes about 12 servings
Lemon Poppy Seed Cake
2/3 cup (80g) all-purpose flour
1/4 tsp (1g) salt
1 tsp (3g) baking powder
1 tbsp (10g) poppy seeds
1/3 cup (70g) sugar
lemon zest of 1 lemon
2 tbsp (30g) butter , softened
2 tbsp (30g) vegetable oil
1 egg
1/4 tsp (1g) vanilla extract
2 tbsp (30g) buttermilk
White Chocolate Cream Cheese Filling
5.5 oz (150g) white chocolate , small pieces
3 tbsp (45g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
13 oz (370g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
1/2 tsp (3g) vanilla extract
1 tbsp (10g) poppy seeds
2/3 cup (160g) whipping cream (35% fat) , chilled
Lemon Curd
2 eggs
1/2 cup (100g) sugar
1 tbsp (10g) lemon zest from 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tbsp (30g) unsalted butter , cut into small pieces
For Decoration
poppy seeds
white chocolate curls
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Lemon & Poppy Seed Cake
Fantastic cake recipe to have with a coffee when friends come over and super simple and easy to make.
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Ingredients:
2 cups self raising flour
3/4 cup sugar
3/4 teaspoon salt
4 teaspoons poppy seeds
1 cup milk
2 eggs
1 teaspoon vanilla extract
Zest of one lemon
1/2 cup butter
For the glaze
1 cup icing/confectioner sugar
Juice of one lemon juice
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Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Pound Cake
Full Recipe:
This pound cake is beyond addictive, which is really dangerous when a recipe is this easy to make! There's a touch of lavender in the batter, which really adds a wonderful depth of flavor to the cake. I Love the texture from the poppy seeds, too bad they get a bad wrap because of sad, stale, and often oily store-bought muffins. I love the way they look suspended in each slice, like nature's sprinkles! I maxed out the lemon juice in this recipe, filling each bite with a wonderful zing. The glaze is so simple but amazing, confectioners' sugar whisked with fresh lemon juice. It hardens for a wonderful crunch and tastes like lemonade!
Lemon Poppy Seed Pound Cake Recipe
This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
1 3/4 cups (220g) all-purpose flour
1/4 tsp (2g) salt
1 1/2 tsp (6g) baking powder
1/4 tsp (1.5g) baking soda
3 tbsp (30g) poppy seeds
lemon zest of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon Glaze
4 tbsp (60ml) lemon juice
1/4 cup (50g) sugar
1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
2. In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
3. In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
4. Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
5. Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.
6. Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
8. Let it cool completely before serving.
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