Go Back

Steviva KetoseSweet Lemon Poppy Tea Cake

Recipe by Ellen Kanner


Lemon Poppy Tea Cake

  • 1 cup unsweetened soy or almond milk
  • 2 tablespoons poppy seeds
  • 1-1/2 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2/3 cup KetoseSweet
  • zest of 1 lemon
  • 1/4 cup grape seed or other neutral oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon aquafaba the brine from a can of chickpeas OR 1 egg


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.