Vegan Oil-Free Lemon Poppy Seed Cake #oilfree #veganiseasy #veganrecipe
Dry Ingredients:
2 cups almond flour
1 ¼ cups oat flour (I use organic glyphosate free oats that I grind in the blender)
1 tbsp poppy seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp turmeric
Wet Ingredients:
½ cup lemon juice
1 cup pitted medjool dates
1 cup plant based milk
1 1/2 tsp vanilla extract
1 tbsp lemon zest
Preheat the oven to 350F.
Combine dry ingredients in a bowl and whisk to combine.
In a blender combine dates, plant milk, lemon juice, and vanilla extract. Blend until smooth. Whisk in zest.
Add the wet ingredients to the dry ingredients. Mix to combine. Pour batter into a parchment lined loaf pan.
Bake for 30 minutes and reduce oven temperature to 325F. Continue to bake for an additional 15-20 minutes, or until edges are browned and top it “firm” when pressed gently. Allow to cool in pan until warm (about 20 minutes). Remove and glaze. Enjoy!
Glaze:
⅓ cup date paste (see my “dates” highlight)
2 tsp lemon juice
1 tsp lemon tsp lemon zest
½ tsp vanilla extract
Water to thin to pourable consistency
Combine ingredients in a bowl. Pour over top of your loaf bread
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 Seeds Cake Recipe//@MasofsKitchen
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Ingredients
200g of All purpose flour
180g Granulated sugar
1½ tsp of Baking powder
1 lemon juice + Zest
1 tsp of vanilla extract
6 eggs
300g Cream cheese
180ml vegetable oil
A pinch of salt
1 tbsp of poppy seeds
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This cake will wake you up | Lemon Poppy Seed Cake Recipe
Lemon Poppy Seed Cake – this is a cake that will wake you up, not because it’s sour but it’s so refreshing that you won’t feel too much of it. Remember the butter cake using egg separation that I uploaded 3 weeks ago? I am using the same method for this cake. It turned out to be so soft and moist, not too heavy buttery taste but it gives just the right amount of butter fragrant. You can’t do without the curd in this cake, it’s the best match with the lemon cake. And well balanced with the cream cheese frosting too. You can go for just the whipping cream, but with a little cream cheese flavour in the frosting makes a difference in this cake. Hope you’re inspired to make this one. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Lemon Curd
2 egg yolks
100g [½ cup] fine sugar
25g [3 tbsp] flour
90g [¼ cup + 2 tbsp] lemon juice
45g [3 tbsp] butter
• Lemon Poppy Seed Cake
I am using 9x4x3-inch loaf pan
125g [1 cup] cake flour or all-purpose flour
½ tsp baking powder
150g [½ cup + 3 tbsp] unsalted butter, softened
50g [¼ cup] fine sugar
5 egg yolks (medium egg)
15g [1 tbsp] lemon juice
1 tsp vanilla extract
½ tsp salt
20g [2 tbsp] poppy seeds
1 tbsp lemon zest
5 egg whites (medium egg)
½ tsp cream of tartar
65g [¼ cup + 1 tbsp] fine sugar
• Cream Cheese Frosting
200g [1½ cup] cream cheese
40g [2 tbsp] sweetened condensed milk
420g [1¾ cup] whipping cream
30g [2 tbsp] fine sugar
Deco
Piping tip: #869
Lemon slice, halves
Mint leaves
Instructions:
Initial preps: wash the lemons, grate some lemon zest and squeeze the lemon juice.
• Lemon Curd
1. In a pot, add yolks sugar and flour. Give it a quick mix.
2. Add the lemon juice, mix until evenly and no lumps.
3. Cook the mixture over low heat until it’s thickened. Stir continuously.
4. Once thickened, remove from the heat. Add butter. Mix until well combined.
5. Strain the curd into a bowl.
6. Cover and attach a cling film on the curd to avoid skin develop on the surface.
7. Refrigerate while working on the next step.
8. You’ll need to give it a quick mix and transfer into a piping later when it’s ready for use.
• Lemon Poppy Seed Cake
1. Preheat oven at 160°C/320°F.
2. Sift the flour and baking powder.
3. Separate the eggs into bowls.
4. In a large bowl, add softened butter and sugar. Mix until it’s creamy, fluffy and pale. Scrape the bowl occasionally for even mixing.
5. Add the lemon juice, vanilla and salt. Mix until combined.
6. Add the egg yolks, one at a time. Mix until combined, then add another yolk.
7. Fold in the sifted dry ingredients in 2 batches. Fold until combined, do not over mix.
8. In the bowl of egg whites, add the cream of tartar. Start mixing on low until foamy. Add the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed, with adding the sugar in between.
9. Fold the egg whites into the yolk mixture, just until the whites disappear. Do not over mix.
10. Transfer the batter into a 9x4x3 inch loaf pan, greased and lined with parchment paper. Tap the pan on the table few times to release air bubbles.
11. Bake in preheated oven at 160°C/320°F for 55-60 min, or until inserted skewer comes out clean.
12. Let the cake cool completely before slicing it.
13. Slice the cake into 3 sheets, with 1.5cm thick each sheet.
• Cream Cheese Frosting
1. In a large bowl, add cream cheese and condensed milk. Mix until well combined.
2. In another large bowl, add whipping cream and sugar. Mix just until stiff, do not over mix.
3. Mix the whipping cream into the cream cheese mixture. Do not over mix. Switch to a spatula to scrape the bowl for even mixing.
4. Transfer into a piping bag.
• Assemble the Cake
1. Spread a little cream on the cake board.
2. Place the first layer of cake. Brush with syrup on the cake surface.
3. Pipe the cream cheese frosting around the rim.
4. Pipe the lemon curd inside the rim. Spread evenly with a spatula.
5. Pipe another layer of cream cheese.
6. Place another cake sheet and repeat step 1 to 5.
7. Cover with a thin layer of frosting as crumb coat. Refrigerate for 30 min or until the coat is hardened.
Remark: you may keep the remaining frosting in the fridge for time being. Later when it’s ready for use again, if the frosting is a little too tight, just add a couple tablespoon of whipping cream and mix until combined. Add a tablespoon at a time or until you get the right smooth consistency. The consistency will be smooth again for cake covering.
8. Cover the cake with the remaining cream cheese frosting.
9. Pipe the deco on the cake and size of the cake. Add some lemon slice halves in between the dollops. Add mint leaves.
10. Refrigerate the cake for at least 30 min before cutting.
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HOW TO MAKE KETO LEMON POPPY SEED CAKE | SUPER EASY | NO TOOLS | REFRESHING | MOIST | DELICIOUS
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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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
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support!
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Amazing Lemon Pound Cake Recipe
This Easy Lemon Pound Cake filled with bright, fresh lemon flavors, And MELTS in your mouth! It's absolutely irresistible, buttery, soft, and moist! Featuring a sweet lemon glaze drizzled overtop, this dessert is perfect for lemon lovers and is guaranteed to steal the show!
RECIPE:
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