Lemon Poppy Seed Bundt Cake
3/4 cup butter, softened
4 lg eggs, room temperature
3/4 cup sour cream
1 cup erythritol
2 tbsp lemon extract
2 tsp vanilla extract (optional)
3 cups almond flour
2 tsp baking powder
3 tbsp poppy seeds
1/2 tsp sea salt
3/4 cup powdered erythritol
1/4 cup lemon juice
1/4 tsp vanilla extract (optional)
Preheat oven to 350*F, grease a Bundt pan and set aside.
In a bowl with mixer beat together the butter and sweetener until fluffy. Beat in eggs, sour cream, lemon and vanilla extracts.
In another bowl stir together almond flour, baking powder, poppy seeds and sea salt. Beat dry ingredients into the wet, about a cup at a time. Transfer the batter to the pan and smooth the top. Bake for 40 minutes or until the top is dark golden brown. Cover loosely with foil and continue baking for 20 – 35 minutes until an inserted toothpick comes out clean. Let it cool completely.
To make the glaze, whisk together the powdered sweetener, lemon juice and vanilla extract. Drizzle over the cake.