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Gluten Free Lemon Poppyseed Loaf Cake

by Andrea Lo
(IC: instagram)
1 loaf
55 min
We're in that sweet spot right between spring and summer, and all the lemon desserts are needed! I recently bought poppyseeds to make a refreshing poppyseed dressing to go on my strawberry salad (thank you Panera for the inspiration). I was left with an almost-full container of poppyseeds and didn't know what to do with them. Then it hit me -- the answer is always dessert.
This lemon poppyseed loaf cake is gluten free and made with almond & GF oat flour for extra protein. You can make your own cream topping or lemon icing. Both will taste great -- just make sure to let this loaf fully cool before spreading anything on top.
Gluten Free Lemon Poppyseed Loaf Cake
Recipe details
Ingredients
- 1/2 cup greek yogurt
- 2 eggs
- 1/3 cup honey
- zest of 2 lemons + 2 tbsp lemon juice
- 1/2 tsp almond extract
- 1 cup oat flour
- 1 cup almond flour
- 1 tbsp poppyseed
- 3/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Mix wet ingredients in a bowl, and then add the dry.
- Pour into a loaf pan and bake for 35-45 min.
- Cool in pan for 5 min and then transfer to a wire rack to completely cool before adding anything on top.
Published May 30th, 2021 10:07 AM
Comments
Share your thoughts, or ask a question!
Can you use a bunt pan?
The cake looks delicious. Can I use chia or flax eggs instead of eggs? Thank you