Add your dry ingredients: the almond flour, baking powder, salt and mix well until batter is fully combined.
With a spatua, fold in your lemon zest.
(optional step) fold and add in your poppy seeds.
In a well-greased 8 inch cake pan or 8 inch loaf pan bake 30 to 40 minutes until golden brown on top. The cake is done once an inserted toothpick comes out clean.
Let the cake cool and make your frosting.
For the frosting:
Beat together the cream cheese, powered swerve and salt. Add salt and lemon extract and continue stirring the mixture. To thin the mixture out, mix in cream and water until it is the consistency you’d like.
Once your cake is cool, frost the top and sprinkle lemon zest on top.
Store these wrapped in wax paper and in a ziplock bag. It can be refridgerated for 7 days. You can also freeze it for up to a month.
If you check your bread and it’s looking too brown on the outside, cover it with foil while it bakes through to reduce the chance of the top burning.
My oven took about 40 minutes to bake the bread all the way through without drying it. Watch the timer in case your oven doesn’t run at accurate temps.
If you want to add fresh lemon juice you may. It will work best in the batter and in the frosting. Try adding a teaspoon at a time to see how you like the taste. This will change the macros of the bread!
The frosting is lemon extract, cream cheese and sweetener. I love a strong cream cheese flavor, but if you want to cut it a little bit, use a 1/4 cup of butter mixed with the other ingredients to make a more mild and buttery cream cheese frosting.