Lemon Poppy Tea Cake

• Preheat oven to 350 degrees. Lightly oil a 9 X 5” loaf pan.
• Pour soy or almond milk into a small bowl. Stir in poppy seeds and set aside to let the seeds soften.
• In a large bowl, sift together the all-purpose flour, baking powder, baking soda and KetoseSweet. Zest in the lemon and stir lightly to combine.
• Add the grape seed oil, lemon juice and aquafaba to the soy milk and poppy seeds. Give everything a quick stir.
• Make a well in the center of the flour mixture. Pour in the wet ingredients. Give a stir just enough to mix through.
• Pour batter into prepared loaf pan. Bake for 30 minutes, or until the tea cake is fragrant, brown on top and springs back when lightly poked.
• Let cool. Dust with powdered sugar if desired, or refrigerate until completely chilled and glaze.

For the glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

• In a small bowl, whisk the two together until creamy and drizzle over cake.