Lemon poppy seed cake with icing

Ingredients for 1 servings:

• 3 lemon(s), organic
• 125 g low-fat margarine
• 125 g erythritol (sugar substitute)
• 5 m.-sized eggs
• 200 g spelt flour
• 1 packet of baking powder
• 30 g poppy seeds, ground
• 125 g almonds, ground
• 2 tbsp almond flakes
• 1 egg white
• 150 g powdered sugar
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

juicy

Wash the lemons in hot water. Zest the lemons and squeeze out the juice. Measure out 150 ml of lemon juice. If the lemons are small, you may need four. Preheat the oven to 180°C (top/bottom heat). Beat the margarine and erythritol until creamy. Mix in the eggs, 130 ml lemon juice, and the lemon zest. Add the flour, baking powder, poppy seeds, and ground almonds and mix. Pour the batter into a greased loaf pan and smooth it out. Bake in the preheated oven at 180°C for approx. 35-40 minutes. Let cool and then remove from the pan. Briefly toast the flaked almonds in a pan. Be careful, they brown quickly. Beat the remaining lemon juice, egg whites, and powdered sugar until creamy and spread evenly on the cake. Garnish with flaked almonds, poppy seeds, and lemon zest.