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.
Preheat oven to 350 degrees. Lightly oil a 9 X 5” loaf pan.
Pour soy or almond milk into a small bowl. Stir in poppy seeds and set aside to let the seeds soften.
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.
Add the grapeseed oil, lemon juice and aquafaba to the soy milk and poppy seeds. Give everything a quick stir.
Make a well in the center of the flour mixture. Pour in the wet ingredients. Give a stir just enough to mix through.
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.
Let cool. Dust with powdered sugar if desired, or refrigerate until completely chilled and glaze.
For Glaze: In a small bowl, whisk the two together until creamy and drizzle over cake.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.