Zesty Keto Lemon Bliss (BUNDT CAKE)

Prep Time:

15 Minutes

Cook Time:

1 hour

Serves:

16 Servings

Level:

About the Recipe

3/4 cup Unsalted butter (softened)
3/4 cup Besti Monk Fruit Allulose Blend
4 large Eggs (at room temperature)
3/4 cup Sour cream
2 tbsp Lemon extract (this one is mild and doesn't taste like alcohol; if yours is potent, you'll need less, maybe 1-2 tsp)
2 tsp Vanilla extract (optional)
3 cup Wholesome Yum Blanched Almond Flour
2 tsp Baking powder
3 tbsp Poppy seeds
1/2 tsp Sea salt

Preheat the oven to 350°F (177°C). Grease a bundt pan and set it aside.
In a large bowl, use a hand mixer to beat together the softened butter and Besti until fluffy.
Beat in the eggs, sour cream, lemon extract, and vanilla extract.
In another bowl, stir together the almond flour, baking powder, poppy seeds, and sea salt.
Gradually add the dry ingredients to the wet mixture, beating about a cup at a time.
Transfer the batter to the greased bundt pan and smooth the top.
Bake for approximately 40 minutes, or until the top is dark golden brown. Then, loosely cover the cake with foil and continue baking for 20-35 minutes, or until an inserted toothpick comes out clean.
Allow the cake to cool for at least 15 minutes in the pan, then turn it out onto a cooling rack and let it cool completely.
For the glaze, whisk together powdered Besti, lemon juice, and vanilla extract. Drizzle the glaze over your lemon poppy seed bundt cake.

Serving size: 1 slice, or 1/16 of entire recipe