POPPY SEED LEMON CAKE

I adapted this recipe from Ina Garten, the only major substitutes were the flour and sweeteners, this cake is so moist and gooey it’s almost necessary to eat with a spoon!

Preheat oven to 350, heavily spray bundt pan with baking spray

1 cup ALMOND MILK

1/4 cup POPPY SEEDS

1 tbsp WHITE VINEGAR

Mix all 3 together, set aside for at least 2 hours

In mixer, blend

2 sticks room temp BUTTER

2 cups ALLULOSE

blend on medium speed for 5 minutes until light and fluffy

With mixer on low, add in

4 large EGGS (room temp)

1 tsp VANILLA

1/3 cup LEMON ZEST (4-5 large lemons)

In a separate bowl, sift together

1/2 tsp BAKING POWDER

1/2 tsp BAKING SODA

1 tsp SALT

1/4 cup CORNSTARCH

add to 2 3/4 cup KETO FLOUR (I used Carbquik)

Add 1/4 cup fresh LEMON JUICE to milk mixture,

then alternately add the dry mix and milk mix to the butter/sweetener mixture slowly (in thirds)

Pour into bundt pan, bake 50-55 minutes or until toothpick comes out clean

Meanwhile, make a simple syrup on stovetop with

1/2 cup ALLULOSE

1/2 cup fresh LEMON JUICE

heat until sugar is dissolved, set aside

After cake is finished, cool 10 minutes, then spoon the simple syrup onto cake slowly until fully absorbed. Cool an additional 30 minutes before glazing

GLAZE

1 cup sifted POWDERED ALLULOSE

1.5 tbsp fresh LEMON JUICE (add more as needed for desired thickness)

drizzle over cake