Lemon Poppy Seed Pound Cake Recipe


This recipe is from one of my favorite sources for gluten-free and low carb recipes. All the recipes I have had from this site are delicious and easy to make. Enjoy! ~Dr. Anne

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings  servings

Calories 248 kcal

Author Maya Krampf from WholesomeYum.com


Lemon Poppy Seed Bundt Cake

Lemon Glaze


  1. Preheat the oven to 350 degrees F. Grease a bundt pan and set aside.
  2. In a large, use a hand mixer to beat together the butter and sweetener until fluffy.
  3. Beat in the eggs, sour cream, lemon extract and vanilla extract.
  4. In another bowl, stir together the almond flour, baking powder, poppy seeds, and sea salt. Beat the dry ingredients into the wet, about a cup at a time.
  5. Transfer the batter to the pan and smooth the top. Bake for about 40 minutes, or until the top is dark golden brown. Cover loosely with foil and continue baking for 20-35 minutes, or until an inserted toothpick comes out clean. Let cool for at least 15 minutes in the pan, then turn out onto a cooling rack and cool completely.
  6. To make the glaze, whisk together the powdered sweetener, lemon juice and vanilla extract. Drizzle over the cake


Source: https://www.wholesomeyum.com/recipes/keto-gluten-free-lemon-poppy-seed-bundt-cake-recipe/