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Lemon Poppy Tea Cake

Yields8 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

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.

 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
 1 cup powdered sugar
 2 tbsp fresh lemon juice

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.

Nutrition Facts

Serving Size 1

Servings 8

Amount Per Serving
Calories 130
% Daily Value *
Total Fat 3g5%
Cholesterol 22mg8%
Sodium 150mg7%
Net Carbohydrate 21g8%

Dietary Fiber 1g4%
Sugars 1g
Protein 4g8%

Vitamin A 2%
Vitamin C 20%
Calcium 10%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.