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.