1. Preheat the oven to 350°F (180°C). Grease a bundt pan and set aside. I recommend a silicone form* – you will have less problems getting the cake out of the form.

 

2. Add the butter and xylitol to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the sour cream, lemon juice, lemon zest, lemon extract (optional), and vanilla extract and mix well. Mix the ground almonds with baking powder, poppy seeds, and salt and add to the bowl – mix until well combined. Pour the batter into the prepared bundt pan and smooth out the top. Place in the middle of the oven and bake for 40 minutes, then cover with some aluminum foil or baking parchment and bake another 20-30 minutes or until a wooden skewer inserted into the center comes out mostly clean. Take out of the oven and let cool down inside the bundt pan for about 30-40 minutes, then carefully remove and let cool down completely on a wire rack.

 

3. For the frosting add the butter and powdered xylitol to a large bowl and mix until light and fluffy. Add the cold cream cheese and vanilla extract and mix until well combined. Gradually add some milk until the frosting is somewhat runny but not too much. Filling a piping bag and decorate the cake with it, sprinkle with some poppy seed if you like (optional).