Step 1

For the cake, preheat the oven to 325F and grease a bundt pan very well.

Step 2

In a medium bowl, whisk together the almond flour, protein powder, poppy seeds, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs, scraping down the beaters and the sides of the bowl as needed. Beat in the lemon zest, lemon extract, and vanilla extract.

Step 4

Beat half of the almond mixture in, then beat in the water. Add the remaining flour mixture and beat until just combined. Spread the batter into the prepared pan and smooth the top with an offset spatula.

Step 5

Bake 45 to 50 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan for 30 minutes, then flip out onto a wire rack to cool completely.

Step 6

For the glaze, whisk together the powdered Swerve and lemon juice until smooth. If too thin, add a bit more powdered Swerve. If too thick, at a bit more liquid (water or lemon juice).

Step 7

Drizzle glaze over the cooled cake.