Lemon Poppy Seed Cake
Lemon Poppy Seed Cake

Lemon Poppyseed Cake

Recipes   Gluten Free     Keto     Sweets     Swerve Bake Mixes    



  • 1 box Swerve Vanilla Cake Mix
  • 3 eggs
  •  ⅓ cup melted coconut oil
  • ⅓ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons poppyseeds
  • 1 tablespoon vanilla extract



  1. Preheat the oven to 350° F and line an 8 inch round cake pan with parchment paper and grease the sides with butter.
  2. In a large mixing bowl mix together the cake mix, eggs, coconut oil, lemon juice, lemon zest, vanilla extract, and poppyseeds.
  3. Pour the batter into the prepared cake pan and transfer to the oven to bake for 25-30 minutes until the center is set and a toothpick inserted into the middle comes out clean. Transfer the cake to a cooling rack.
  4. While the cake is cooling make the icing by beating together the cream cheese, butter, and vanilla in a medium mixing bowl with a hand mixer until light and fluffy. Slowly incorporate the Swerve Confectioners.
  5. Ice the cake with an offset spatula, store in the refrigerator until ready to serve removing about 20 minutes before serving to come to slightly room temperature.

 NOTE: Store refrigerated up to 5 days

Lemon Poppy Seed Cake 3
Nutrition Facts

Serving Size 76g

Servings 12

Calories 230
Total Fat 21g
Total Saturated Fat 10g
Cholesterol 65mg
Sodium 200mg
Total Carbs 24g
Dietary Fiber 4g
Sugars 2g
Swerve 17g
Protein 5g
Net Carbs: 3g