Easy Lemon Poppy Seed Cake with Buttermilk

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Whisk the egg yolks with sugar and erythritol until light and fluffy. Add the grated lemon zest, the juice of the whole lemon, buttermilk, and vanilla extract. Mix in all the dry ingredients (flour, polenta, poppy seeds, baking powder, baking soda), then thoroughly incorporate the oil into the batter. As a final step, gently fold in the egg white foam with a spatula, being careful not to break it down.

Preheat the oven to 170 °C (top and bottom heat).

Line a loaf pan with baking paper and pour in the batter. Smooth the top, then place it in the oven. Bake for 35-40 minutes. Check with a skewer: if no batter sticks to the skewer, the cake is done. Let it cool in the pan before slicing.