LEMON POPPY SEED MINI CAKE WITH BRIGHT CITRUS
The Lemon Poppy Seed Mini Cake With Bright Citrus is a refreshing and elegant single-serve bake that delivers both vibrancy and comfort. The zesty brightness of lemon juice and zest infuses the batter with a lively aroma, while the delicate crunch of poppy seeds adds texture in every bite. Almond flour and erythritol keep the cake light, naturally gluten-free and lower in sugar, while coconut oil ensures moistness and a tender crumb. A single egg binds the ingredients and a touch of baking powder lifts the cake into a soft and airy structure that still feels rich and satisfying. This mini cake is ready in under twenty minutes, which is a perfect choice for a quick breakfast, afternoon tea or a refined dessert. Whether finished with extra zest or a dusting of powdered erythritol, the Lemon Poppy Seed Mini Cake With Bright Citrus feels both indulgent and wholesome.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Fall, Spring, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low / No Sugar, Quick & Easy, Vegetarian, Kid Friendly
DISH TYPE
Cake
INGREDIENTS
There are the following ingredients for Lemon Poppy Seed Mini Cake With Bright Citrus:
- 12 grams | 0.42 ounces | 2 tablespoons almond flour
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon lemon juice
- 1 gram | 0.04 ounces | ½ teaspoon lemon zest
- 50 grams | 1.76 ounces | 1 large egg
- 4.5 grams | 0.16 ounces | ½ tablespoon poppy seeds
- 12 grams | 0.42 ounces | 1 tablespoon erythritol
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon coconut oil
- 1 gram | 0.04 ounces | ¼ teaspoon baking powder
FULL NUTRITIONAL INFORMATION
- Calories: 289 kilocalories
- Fat: 26.5 grams
- Saturated Fat: 13.6 grams
- Carbohydrate: 4.6 grams
- Sugar: 1.1 grams
- Fibre: 2.1 grams
- Sodium: 71 milligrams
- Protein: 9.7 grams
- Calcium: 127 milligrams
- Potassium: 196 milligrams
- Iron: 1.8 milligrams
PREPARATION
These steps are followed for the preparation of Lemon Poppy Seed Mini Cake With Bright Citrus:
- Preheat Oven: Heat to 175 ° Celsius. Line a small ramekin with parchment paper or grease lightly.
- Mix Dry Ingredients: In a bowl, whisk together 2 tablespoons almond flour, ½ tablespoon poppy seeds, 1 tablespoon erythritol and ¼ teaspoon baking powder for even distribution.
- Add Citrus: Stir in 1 teaspoon lemon juice and ½ teaspoon lemon zest until the dry mix smells bright and fragrant.
- Incorporate Wet Ingredients: Crack in 1 egg and pour 1 tablespoon melted coconut oil. Fold gently until a smooth and thick batter forms without streaks.
- Check Consistency: The batter should be moist but hold its shape. If too stiff, add a teaspoon of almond milk and stir briefly.
- Transfer To Ramekin: Spoon the batter into the prepared dish, smoothing the top with the back of a spoon for a uniform rise.
- Bake: Place in the oven and bake for 14 to 16 minutes or until the top springs back when lightly pressed and a skewer inserted comes out clean.
- Cool Slightly: Remove and let rest for five minutes to set the crumb. Then lift out by the parchment and transfer to a plate.
PREPARATION TIME
5 minutes
COOKING TIME
16 minutes
TIPS
Here are some helpful tips for Lemon Poppy Seed Mini Cake With Bright Citrus:
- Use Fresh Zest: Grate only the yellow skin of the lemon to avoid bitterness.
- Measure Precisely: Level almond flour and erythritol for consistent texture and sweetness.
- Line The Ramekin: Parchment paper makes removal effortless and keeps edges neat.
- Avoid Overmixing: Stir just until combined to maintain a tender crumb.
- Monitor Baking: Begin checking at 14 minutes to prevent dryness and over-browning.
- Warm Coconut Oil: If solid, gently warm to liquid form to incorporate smoothly.
VARIATIONS
- Berry Twist: Fold in 1 tablespoon fresh or frozen blueberries for fruity bursts.
- Herb Infusion: Add ¼ teaspoon finely chopped fresh thyme or basil for a savoury‑sweet note.
- Seed Swap: Use chia or sesame seeds instead of poppy seeds for a different texture.
- Glaze Option: Drizzle with a simple icing of powdered erythritol and lemon juice.
- Vegan Adaptation: Replace the egg with 2 tablespoons of aquafaba and omit coconut oil in favour of melted coconut butter.
PREPPING AND STORAGE
- Refrigerator: Store cooled cakes in an airtight container for up to two days. Reheat gently in a 160 ° Celsius oven for 3 minutes to restore softness.
- Freezer: Wrap individually in cling film and freeze for up to one month. Thaw overnight in the refrigerator and warm briefly before serving.