Gluten-Free Lemon Poppy Seed Cake

This gluten-free lemon poppy seed cake is bright, soft, and moist! It's also dairy-free and super easy to make! This recipe is most definitely a keeper!

This recipe was originally published on January 25, 2022. It was updated with new information on August 13, 2023.

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Why You'll Love This Gluten-Free Lemon Poppy Seed Cake

I never know what to call this recipe. Is it lemon poppy seed bread? Lemon poppy seed loaf? Whatever you choose to call it, this lemon poppy seed loaf cake is absolutely delicious, and here are some reasons you're going to love it:

• Easy to Make. If you need a switch up from making banana bread, you've got to try this recipe! It's the perfect thing to pair with your cup of coffee or tea!
• Allergen-Friendly. This gluten free lemon poppyseed cake is also dairy-free and soy-free!
• Super Moist. Thanks to the eggs, oil, and lemon juice, this is one delicious moist poppy seed cake recipe!
• So Lemony. Using both the zest and juice of the lemons make for a super bright and sunny flavored cake that'll blow away those Monday blues!

Ingredients

• Gluten-free all-purpose flour: I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour, but you can use any blend you like. Just make sure that it contains xanthan gum, and that it's a measure for measure flour.
• Almond flour: I love to add almond flour for flavor and a more tender crumb! I highly suggest using a super fine almond flour like this one.
• Salt: I use fine Himalayan salt in my baking.
• Baking soda & baking powder: I like to combine two leavening agents. The baking soda reacts with the acidic lemon juice, and the baking powder reacts with the heat in the oven.
• Oil: I love the dense moisture that oil adds to this lemon poppy seed bread! You can use a neutral oil like avocado oil or light olive oil, or go for extra virgin olive oil to add a depth of flavor.
• Granulated sugar: I like to use granulated sugar so that the lemon flavor comes through clean instead of being overpowered by the molasses flavor of brown sugar. You can use organic cane sugar, but the cake won't be as bright yellow.
• Eggs: You'll need 5 large eggs for this recipe. Yes, FIVE. Trust me, it's worth it.
• Lemons: You need fresh lemons for this recipe because we're using both the zest and the juice. If you can get organic lemons, that's best. If not, just make sure you wash them well before zesting.
• Unsweetened non-dairy milk: Make sure it's unsweetened and unflavored! You can use regular whole milk if you are not dairy-intolerant.
• Poppy seeds: I love the subtle texture and flavor it adds to this lemon loaf!

How To Make Lemon Poppy Seed Loaf

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

Step 2: Add the lemon zest and granulated sugar to a large bowl. Work the zest into the sugar by pinching them together.

Step 3: Add the oil, lemon juice, non-dairy milk, eggs, and whisk until combined.

Step 4: Add the flour mixture and stir until a smooth batter forms. Cover and let it rest for 30 minutes.

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 lemon poppy seed pound cake batter into the pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs on it. Let it cool in the pan for 15 minutes before taking it out onto a wire rack to cool completely.

Step 7: Add all of the lemon glaze ingredients in a small bowl and stir until smooth. Pour as much or little as you like on the cooled lemon poppyseed loaf and let it dry.

Recipe Success Tips

• Pinch the Lemon Zest and Sugar. Working the lemon zest into the granulated sugar draws out the essential oils in the zest, leaving you with the best lemon poppy seed cake!
• Let the Batter Rest. With most gluten-free baked goods, it's essential that you let the batter or dough rest to allow the gluten-free flour to hydrate properly. Don't skip this step, because you'll be left with a grainy sandy lemon loaf.
• Cool the Cake Completely. This gluten-free lemon poppy seed bread will continue to cook through as it cools. The texture will be too soft and mushy if you cut into it before it cools.

Storage Directions

• Countertop or pantry: You can store this dairy-free lemon cake in an airtight container at room temperature for 3-4 days. If you don't have an airtight container, keep it well-covered in plastic wrap or foil. Try to slice as you go, instead of slicing the whole loaf at once to avoid it drying out.
• Freezer: You can wrap the unglazed loaf or slices with plastic wrap, then wrap it with foil, and place it in a freezer bag. You can store this gluten free lemon bread for up to 3 months. When you're ready to eat, thaw it out in the refrigerator or at room temperature and glaze before serving.

FAQs

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Thanks so much for stopping by! I hope you loved this Gluten-Free Lemon Poppy Seed Cake Recipe. For more scrumptious dairy-free, gluten-free, and/or vegan dessert inspiration, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter — I promise not to spam you!