Gluten-Free Lemon Poppy Seed Cake Recipe

This gluten-free lemon poppy seed cake is bright, tender, and moist. It’s dairy-free, simple to prepare, and a recipe you’ll want to keep in your rotation.

This recipe was originally published on January 25, 2022 and updated on August 13, 2023.

Whether you call it lemon poppy seed bread, a loaf, or a cake, this lemon poppy seed loaf is full of bright citrus flavor, a delicate crumb, and just the right amount of sweetness.

Ingredients

• Gluten-free all-purpose flour: Use a 1-to-1 measure-for-measure blend that contains xanthan gum.
• Almond flour: Adds flavor and a more tender crumb; fine almond flour works best.
• Salt: A pinch of fine salt balances the sweetness.
• Baking soda & baking powder: Combining the two gives lift—baking soda reacts with lemon juice and baking powder reacts to oven heat.
• Oil: A neutral oil or light olive oil gives moistness; extra virgin olive oil adds more depth if you prefer.
• Granulated sugar: Keeps the flavor bright; organic cane sugar will work but may affect color slightly.
• Eggs: Five large eggs help give structure and richness.
• Lemons: You need fresh lemons for both zest and juice; wash them well if not using organic.
• Unsweetened non-dairy milk: Use unsweetened, unflavored non-dairy milk—or swap in whole milk if dairy is fine for you.
• Poppy seeds: They add subtle texture and classic flavor to the loaf.

How To Make Lemon Poppy Seed Loaf

Step 1: In a bowl, whisk together the gluten-free 1-to-1 flour, almond flour, salt, baking soda, baking powder, and poppy seeds. Set aside.

Step 2: Add lemon zest to the granulated sugar in a large bowl. Pinch and rub the zest into the sugar to release the lemon oils.

Step 3: Stir the oil, lemon juice, non-dairy milk, and eggs into the sugar mixture until combined.

Step 4: Fold in the dry ingredients until a smooth batter forms. Cover and let the batter rest for 30 minutes to hydrate the gluten-free flour.

Step 5: Preheat the oven to 350°F (177°C). Grease and line an 8-inch metal loaf pan with parchment paper.

Step 6: Pour the rested batter into the prepared pan and bake 55–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan 15 minutes, then transfer to a wire rack to cool completely.

Step 7: Whisk together the lemon glaze ingredients in a small bowl until smooth. Drizzle the glaze over the fully cooled loaf and allow it to set before slicing.

Recipe Success Tips

• Work the zest into the sugar: Pinching the zest with sugar releases essential oils and intensifies the lemon aroma.
• Rest the batter: Allowing the batter to rest hydrates the gluten-free flour and gives a smoother, less gritty texture.
• Cool completely before slicing: The loaf continues to set as it cools; slicing too early can leave a gummy texture.

Storage Directions

• Room temperature: Store the glazed or unglazed loaf in an airtight container at room temperature for 3–4 days. If you don’t have a container, wrap tightly in plastic wrap or foil. Slice as needed to keep the loaf moist.
• Freezing: Wrap the unglazed loaf or individual slices in plastic wrap, then foil, and place in a freezer bag. Freeze up to 3 months. Thaw in the refrigerator or at room temperature and glaze before serving.

FAQs

More Lemon Desserts

• Dairy-free lemon bars and lemon curd-based cakes and cookies are natural companions to this loaf.
• If you enjoy lemon curd, try it as a filling or topping for cakes and cookies for extra brightness.

Thanks for reading — I hope you enjoy this Gluten-Free Lemon Poppy Seed Cake. It makes a lovely breakfast slice, afternoon treat, or light dessert.