Bring butter to room temperature. When butter is at room temp preheat oven to 325ºF. If that setting isn't there use 300ºF and adjust baking time for longer.
Combine only these dry ingredients. Almond flour, coconut flour, salt and baking soda
Cream the butter and sweetener. Not long just enough to combine even. Which should take a medium speed for a minute or two. Then add in sour cream, heavy cream, lemon extract and liquid stevia
Mix in the dry ingredients then add in eggs. Afterward fold in lemon juice then transfer to 9x5 greased loaf pan
Place in preheated oven doing your first check around 25-30 minutes. If cake isn't done check every 5 minutes after that. Use toothpick test where you place a toothpick through the middle. If comes out clean with a few crumbs the cake is done. If wet cook longer.
Creamed lemon poppyseed glaze
Mix egg yolks and powdered sweetener
warm heavy cream on low heat. Warm enough to the touch not too hot
pour warmed cream in small increments into mixed egg yolks
Pour back into small pot and add in lemon juice, poppy seed, salt and liquid stevia
On a low heat continue stirring the glaze until it begins to thicken. Look for the glaze to coat spoon. This will take about 5-10 minutes of stirring.
Pour in bowl and cover to keep sweetener from crystalizing before cake is done.
Helpful recipe tips:
If you don't have the oven setting for 325ºF go to 300ºF rather than 350ºF. This may result in cake not rising as high but will keep the moisture in the cake.
Don't over cream your butter with the hand mixer. The granules won't break down but don't mix so much the butter becomes super soft.
Reframe from over mixing your batter. This may cause you to loose air.
When making the glaze the hotter the glaze gets it becomes more critical to stir. If you stop stirring the egg yolk will start to cook in place.
Covering glaze is important because unlike sugar your sweetener will crystalize after melting down. Then add glaze after after cake has cooled.
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