Lemon Poppy Seed Cake with Blackberry Buttercream
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Lemon Poppy Seed Cake with Blackberry Buttercream
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This makes 8 total slices of cake, each slice being 361.13 Calories, 34.36g Fats, 4.65g Net Carbs, and 7.35g Protein.
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Ingredients
The Cake
- 1 ½ cups almond flour
- ¼ cup erythritol powdered
- 2 tbsp. Psyllium Husk Powder
- ½ cup sour cream
- ⅓ cup salted butter
- 2 large eggs
- 1 ½ tsp. baking powder
- 2 tbsp. poppy seeds
- Zest of 1 lemon
- 1 tsp. vanilla extract
- ¼ tsp. liquid stevia
The Icing
- 2 tbsp. lemon juice
- ½ cup erythritol powdered
- ½ cup blackberries strained
- ¼ cup heavy cream
- 6 tbsp. butter
Instructions
- Add butter for cake to a pan and start browning it over medium-low heat. In a spice grinder, grind 1/4 cup erythritol into a powder.
- Add all dry ingredients to a bowl and mix together well.
- In a seperate bowl, add all wet ingredients into a bowl and mix. Once butter is browned, drizzle into the wet ingredients while mixing.
- Slowly add dry ingredients into wet ingredients, mixing well until a dough forms.
- Press dough into a greased round cake pan and bake for 20-25 minutes at 350F.
- Remove from the oven, cool, and set on a cooling rack.
- Powder 1/2 cup erythritol in a spice grinder and set aside. Puree the blackberries in a spice grinder or food processor and strain off the excess seeds.
- Add lemon juice and powdered erythritol into blackberry puree and mix well.
- Cream 6 tbsp. butter and heavy cream together, then slowly drizzle the blackberry puree into this until a thick icing has formed.
- Ice the cake and set in the fridge for 20-30 minutes.
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