Lemon Poppy Tea Cake

RatingDifficultyBeginner

I created this lemon poppy tea cake for a sweet start to the new year. It’s bright, light and pleasing, for a healthy, guilt-free anytime treat.

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Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 cup unsweetened soy or almond milk
 2 tbsp poppy seeds
 1 ½ cups unbleached all-purpose flour
 ½ tsp baking powder
 ¾ tsp baking soda
  cup KetoseSweet+
 zest of 1 lemon
 ¼ cup grape seed or other neutral oil
 ¼ cup fresh lemon juice
 1 tbsp aquafaba (the brine from a can of chickpeas) OR 1 egg
Glaze
 1 cup powdered sugar
 2 tbsp fresh lemon juice
1

Preheat oven to 350 degrees. Lightly oil a 9 X 5” loaf pan.

2

Pour soy or almond milk into a small bowl. Stir in poppy seeds and set aside to let the seeds soften.

3

In a large bowl, sift together the all-purpose flour, baking powder, baking soda and KetoseSweet. Zest in the lemon and stir lightly to combine.

4

Add the grapeseed oil, lemon juice and aquafaba to the soy milk and poppy seeds. Give everything a quick stir.

5

Make a well in the center of the flour mixture. Pour in the wet ingredients. Give a stir just enough to mix through.

6

Pour batter into prepared loaf pan. Bake for 30 minutes, or until the tea cake is fragrant, brown on top and springs back when lightly poked.

7

Let cool. Dust with powdered sugar if desired, or refrigerate until completely chilled and glaze.

8

For Glaze: In a small bowl, whisk the two together until creamy and drizzle over cake.

Category

Ingredients

 1 cup unsweetened soy or almond milk
 2 tbsp poppy seeds
 1 ½ cups unbleached all-purpose flour
 ½ tsp baking powder
 ¾ tsp baking soda
  cup KetoseSweet+
 zest of 1 lemon
 ¼ cup grape seed or other neutral oil
 ¼ cup fresh lemon juice
 1 tbsp aquafaba (the brine from a can of chickpeas) OR 1 egg
Glaze
 1 cup powdered sugar
 2 tbsp fresh lemon juice

Directions

1

Preheat oven to 350 degrees. Lightly oil a 9 X 5” loaf pan.

2

Pour soy or almond milk into a small bowl. Stir in poppy seeds and set aside to let the seeds soften.

3

In a large bowl, sift together the all-purpose flour, baking powder, baking soda and KetoseSweet. Zest in the lemon and stir lightly to combine.

4

Add the grapeseed oil, lemon juice and aquafaba to the soy milk and poppy seeds. Give everything a quick stir.

5

Make a well in the center of the flour mixture. Pour in the wet ingredients. Give a stir just enough to mix through.

6

Pour batter into prepared loaf pan. Bake for 30 minutes, or until the tea cake is fragrant, brown on top and springs back when lightly poked.

7

Let cool. Dust with powdered sugar if desired, or refrigerate until completely chilled and glaze.

8

For Glaze: In a small bowl, whisk the two together until creamy and drizzle over cake.

Lemon Poppy Tea Cake


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