Cakes & cheesecakes · Requires cooking· Gluten-free

Lemon Poppy Seed Tea Cakes

Name: Lemon Poppy Seed Tea Cakes
Prep time: 25 min
Cook time: 25 min
Yield: 6 servings
Ingredients: 150 g Gluten-free 1:1 baking flour blend (with xanthan gum); 30 g Almond flour; 12 g Poppy seeds; 84 g Allulose; 100 g Whole egg, without shell; 220 g Plain nonfat Greek yogurt; 25 g Canola oil; 6 g Double-acting baking powder; 24 g Lemon juice; 4 g Lemon zest; 4 g Vanilla extract; 1 g Iodized salt

Soft little lemon cakes flecked with poppy seeds and finished with a thin tangy yogurt glaze.

HANDS-ON25 minutes

COOK25 minutes

REST / SET30 min batter rest · 45 min cool

MAKES6 glazed tea cakes

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 6 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)150g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Almond flour30g finely ground almonds
Grams of Almond flourg
Poppy seeds12g poppy seeds
Grams of Poppy seedsg
Allulose84g pure granulated allulose, divided
Grams of Alluloseg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Plain nonfat Greek yogurt220g plain nonfat Greek yogurt, divided
Grams of Plain nonfat Greek yogurtg
Canola oil25g canola oil
Grams of Canola oilg
Double-acting baking powder6g labeled gluten-free double-acting baking powder
Grams of Double-acting baking powderg
Lemon juice24g fresh lemon juice, divided
Grams of Lemon juiceg
Lemon zest4g finely grated lemon zest
Grams of Lemon zestg
Vanilla extract4g vanilla extract
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F. Line large muffin cups of about 180 ml / 6 fl oz capacity, using one cup per selected serving; place them on a stable baking tray if needed.
02
Mix the flour, almond flour, poppy seeds, baking powder and salt. In another bowl, whisk the egg, oil, 70 g of the allulose, 160 g of the yogurt, 16 g of the lemon juice, the zest and vanilla.
03
Stir the dry ingredients into the wet mixture until smooth with no dry pockets. Cover and rest for 30 minutes so the gluten-free flour hydrates. Divide evenly among the lined cups, leaving space for the cakes to rise.
04
Bake for 20–28 minutes until the centers spring back and a skewer comes out without wet batter. Cover loosely with foil if their tops color too quickly.
05
Cool in the pan for 10 minutes, then transfer to a rack and cool completely. Stir the remaining yogurt, allulose and lemon juice into a smooth glaze.
06
Divide the glaze across the cold cakes in a thin layer. One cake is one dessert portion; keep the glazed cakes refrigerated.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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25 min prepCooked

Lemon Poppy Seed Tea Cakes

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Notes for this recipe

A note from our kitchen

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