Lemon Poppyseed Cake

Lemon Poppyseed Cake

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Lemon Poppyseed Cake Recipe with a Twist!

It’s lemon season over here so that means lemon recipes are going strong! And, I have zero issue with that and hopefully you don’t mind, too!  Today, I’m thrilled to share with you my personal take on Lemon Poppyseed Cake that’s not only bursting with citrusy goodness but also incorporates the benefits of oats, making it a wholesome treat for any occasion and can easily step in as your new favorite breakfast ‘oats’ recipe without skipping a nutritious beat.  Plus, I’ll let you in on a little secret: how to whip up your own oat flour in a jiffy using a high-speed blender or food processor.

The Oat Flour Advantage:

Oats definitely aren’t just for breakfast bowls anymore. They add a perfectly delightful texture and nutritional boost to this cake. Plus, making your own oat flour is a breeze. Simply toss oats into your high-speed blender or food processor, and in seconds, you’ve got your very own homemade oat flour ready to elevate your baking game.

 

Lemon Poppyseed Cake Recipe

Ingredients:

– 150 grams Oat Flour

– 40 grams Nuzest Vanilla Protein Powder

– 7 grams coconut flour

– 4 grams sea salt

– 2 grams stevia

– *55 grams erythritol (optional)

– 120 grams nonfat Greek yogurt (I prefer Fage or Siggi’s)

– 100 grams egg whites

– 1 tsp vanilla extract

– 1 tsp baking powder

– 28 grams melted Lemoncello spread

– 160 ml almond milk

– Juice and zest from 2 lemons

– 6 grams poppy seeds

 Lemon Topping (Optional):

– 40 grams powdered erythritol (to make, just blend your erythritol in your high speed blender for 30 seconds)

– 1 TB lemon juice

– 3 TB milk of choice

Final Touch:

– Pour 1/4 cup milk of choice on top of your cake and let it soak up in the bottom just prior to enjoying.

Instructions:

  1. In a bowl, mix all the ingredients together until well combined.
  2. Pour the batter into a 7×11” or 8×10” parchment paper-lined baking dish.
  3. Bake for 20-25 minutes at 350°F (175°C). Allow it to cool completely.
  4. Slice into 6 pieces.

Lemon Topping:

  1. Combine powdered erythritol, lemon juice, and milk until smooth.
  2. Drizzle over the cooled cake.

Serving Suggestions:

– For an added touch, garnish with lemon slices.

– Feeling fancy? Impress your guests with fresh berries or whipped cream.

*Don’t forget the magic touch: pour about 1/4 cup of milk over the top just before serving. It adds that extra oomph to your Lemon Poppyseed Cake!

Nutritional Information (per serving, serves 6):

Macros:

– Calories: 180

– Carbs: 22.6g

– Fat: 4.5g

– Protein: 11.9g

So there you have it my beautiful friend.  A Lemon Poppyseed Cake recipe that’s not only tantalizing to the taste buds but one that is also nutritionally maximized and macro minded. Give it a try (and don’t forget the pour over if milk right before serving -it’s that serious, lol!) and let me know how you like it. Until next time, happy baking! ????✨

 

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