Ingredients Required:
·
3/4 cup softened butter
·
3/4 cup sour cream
·
3 cups blanched almond flour
·
4 large eggs
·
1 cup Erythritol
·
2 tbsp. lemon extract
·
2 tbsp. vanilla extract
·
2 tbsp. gluten-free baking powder
·
3 tbsp. Poppy seeds
·
1/2 tsp sea salt
For Lemon Glaze:
·
1/4 cup lemon juice
·
3/4 cup powdered Erythritol
·
1/4 tsp vanilla extract
Instructions:
·
Preheat the oven to 350 degrees F and
grease the pan.
·
Take butter and sweetener in a large
bowl and mix them using a hand mixer until fluffy.
·
Add eggs, sour cream, lemon extract,and vanilla extract to the mixture and beat until smooth.
·
In another bowl, stir together the
almond flour, baking powder, poppy seeds, and sea salt. Once done, beat the dry
ingredients into the wet ingredients, little by little, about a cup at a time.
·
Now transfer the batter to the pan
and make the top smooth and even.
·
Bake it for 40 minutes or until the
top of the cake turns dark golden brown.
·
Cover the cake with foil and bake it
for next 30-35 minutes.
·
Let it cool for at least 15 minutes
in the pan and then turn on onto a cooling rack to let it cool completely.
·
To prepare the glaze, whisk together
the powdered sweetener, lemon juice, and vanilla extract and then drizzle over
the cake.
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