Gluten Free Lemon Poppyseed Loaf Cake

Andrea Lo
by Andrea Lo
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
  • 1  loaf
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 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

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.