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!
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 gluten-free and dairy-free lemon poppy seed cake is absolutely delicious! The texture is soft and moist, and the flavor is bright and sunny from the lemon juice and lemon zest!
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!
Ingredients needed to make gluten-free lemon poppy seed cake
- 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 used Bob's Red Mill Super-Fine Almond Flour.
- Salt: I use fine Himalayan salt.
- 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.
- Olive oil: I love the dense moisture the olive oil adds to this lemon poppy seed bread! You can use light olive oil or extra virgin olive oil.
- 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.
- 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, but if not, make sure you wash them well before zesting!
- Unsweetened non-dairy milk: Make sure it's unsweetened and unflavored!
- Poppy seeds: I used Simply Organic poppy seeds. I love the subtle texture and flavor it adds to this lemon loaf!
Are poppy seeds gluten-free?
Yes! Poppy seeds are gluten-free! They can, however, cause you to fail a drug test because the seeds come from poppies - the same plant that opiates are made from.
Can I skip them?
Absolutely! Just bake the lemon loaf cake without the poppy seeds. No need for adjustments or substitutions.
Can I make this recipe without lemons?
Well, it wouldn't be a lemon poppy seed cake without lemons. They kind of play a crucial part in this recipe.
That said, you can swap the lemons out for a different citrus fruit! Think orange poppy seed cake, lime poppy seed cake, or grapefruit poppy seed cake!
How to store gluten-free lemon poppy seed cake
Countertop or pantry: You can store the 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 lemon poppy seed bread for 1-3 months. When you're ready to eat, thaw it out in the refrigerator or at room temperature and glaze before serving.
More Loaf Cakes & Quick bread recipew
- Pumpkin bread (GF/DF)
- Chocolate chip banana bread (GF/DF)
- Mom's banana bread
- Double chocolate banana bread
Gluten-Free Lemon Poppy Seed Cake
- 1 8-inch loaf pan
- 1⅓ cups gluten-free all purpose measure for measure flour
- ¼ cup almond flour
- ⅛ teaspoon fine salt
- ¼ teaspoon baking soda
- 1½ teaspoons baking powder
- 2 tablespoons poppy seeds
- ⅓ cup light olive oil
- 1¼ cups granulated sugar
- 5 large eggs
- Zest of 3 lemons
- 3 tablespoons lemon juice
- ½ cup unsweetened non-dairy milk
- 1 cup powdered sugar, sifted
- 4 teaspoons lemon juice
- 1 tablespoon unsweetened non-dairy milk
- In a bowl, combine the gluten-free flour, almond flour, salt, baking soda, baking soda, and poppy seeds. Set aside.
- In a large bowl, combine oil, sugar, eggs, lemon zest, lemon juice, and non-dairy milk. Add the flour mixture and stir until the batter is smooth. Cover and let it rest for 30 minutes.
- Preheat the oven to 350°F/180°C. Grease and line an 8-inch loaf pan with parchment paper.
- Pour the rested batter into the loaf 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 the lemon poppy seed cake cool in the pan for 15 minutes before taking it out onto a wire rack to cool completely.
- In a small bowl, combine powdered sugar, lemon juice, milk, and stir until smooth. Pour as much or little as you like on the cooled lemon poppy seed cake and let it dry.