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Moist Gluten-Free Almond Flour Lemon Poppy Seed Loaf Cake

almond flour lemon poppy seed loaf cake - featured image
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A tender, zesty, and moist gluten-free loaf cake made with almond flour, fresh lemon juice and zest, and poppy seeds. Perfect for breakfast or brunch, this easy recipe delivers a bright and nutty flavor with a soft crumb.

Ingredients

Scale
  • 2 ½ cups (250g) almond flour, finely ground
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs, at room temperature
  • ⅓ cup (80ml) honey or maple syrup
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) olive oil or melted coconut oil
  • ½ cup (120g) plain Greek yogurt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper.
  2. In a large bowl, whisk together almond flour, poppy seeds, baking powder, baking soda, and salt until evenly mixed.
  3. In a separate bowl, beat the eggs gently. Add honey or maple syrup, fresh lemon juice, lemon zest, vanilla extract, oil, and Greek yogurt. Whisk until smooth and combined.
  4. Pour the wet ingredients into the dry mix. Fold gently with a spatula until just combined, avoiding overmixing.
  5. Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 45-55 minutes, starting to check at 40 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  7. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature eggs for better binding and fluffiness. Fold wet and dry ingredients gently to avoid a dense crumb. Zest lemons finely to avoid bitterness. Tent with foil if the top browns too fast. Let the loaf cool completely before slicing for best texture. For a vegan version, replace eggs with flax eggs and use coconut yogurt; baking time may increase slightly. Add a tablespoon of almond milk or water if batter is too thick.

Nutrition

Keywords: gluten-free, almond flour, lemon poppy seed, loaf cake, breakfast, brunch, easy recipe, moist cake, dairy-free option

Find it online: https://goldensimmer.com/moist-gluten-free-almond-flour-lemon-poppy-seed-loaf-cake-recipe-easy-perfect-for-breakfast/