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Gluten-Free Lemon Almond Poppy Seed Cake

A close-up slice of moist Gluten-Free Lemon Almond Poppy Seed Cake topped with white glaze.
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Bake a moist and zesty cake using almond flour, featuring bright lemon flavor and the texture of poppy seeds. This recipe is completely gluten-free.

Ingredients

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  • 1 3/4 cups almond flour
  • 3/4 cup granulated sugar
  • 1/2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk or almond milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using gluten-free flour) a 9-inch round cake pan or a standard loaf pan.
  2. In a large bowl, whisk together the almond flour, granulated sugar, gluten-free flour blend, baking powder, salt, and poppy seeds.
  3. In a separate medium bowl, whisk the eggs, melted butter, milk, lemon juice, lemon zest, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix the batter.
  5. Pour the batter into the prepared pan.
  6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary based on your pan shape.
  7. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more lemon juice, a few drops at a time, if you prefer a thinner consistency.
  9. Drizzle the glaze over the cooled cake before serving.

Notes

  • For a stronger lemon flavor, add 1 teaspoon of lemon extract along with the vanilla extract.
  • If you do not have gluten-free all-purpose flour with xanthan gum, add 1/2 teaspoon of xanthan gum to the dry ingredients.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://eatableempress.com/gluten-free-lemon-almond-poppy-seed-cake/