This is a must-try recipe if you love lemon desserts as much as I do! This is a moist, decadent Gluten Free Lemon Poppy Seed Cake. It is topped with sweet-tart Lemonade Icing. It is perfect with a cup of coffee, tea, or dessert! As a bonus, this gluten free dessert is also dairy-free!!

Top view of a slice of lemon poppy seed cake on a plate. The whole lemon loaf is next to the plate.

With this new recipe, I am baking many more sweet quick-bread loaves. They are perfect for snacking!

One bite and you will be hooked on this easy-to-make dessert. You can also do what I like to do: make a double batch and freeze one gluten free lemon loaf for another time. If you love lemon, you also need to try this Gluten Free Lemon Pound Cake recipe!

I love this gluten free lemon poppy seed cake:

  1. It is moist and delicious.
  2. This is a tremendous beginner-level cake to make.
  3. The lemonade icing pulls the flavors together beautifully.
  4. You can create and quickly freeze this cake. It thaws out and tastes just as good as when you baked it.

Reader Rave

This was drop-dead delicious! I stuck to the recipe as written but halved the glaze amount. I poured the glaze over while the cake was still warm and still in its pan. It soaked in beautifully. I let it cool completely before removing it from the pan..” Dana C.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. For Bob’s 1:1, add 2-3 TBSP of additional flour. You can read more about my best gluten free flour recommendations and testing.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan or guar gum, add one teaspoon.
  • Baking Powder and Soda – This recipe contains both. They help give a nice rise to this cake.
  • Eggs – Use size large.
  • Coconut Oil – I used this, but you can use another light oil. Do not use a strongly flavored oil.
  • Milk – I used almond milk to keep this lemon poppy cake recipe dairy-free. You can use any plant-based milk you like or regular milk. You can read more about what plant-based milk is gluten free.

You can even make this into gluten free lemon poppy seed muffins!

The top view of a whole gluten free lemon poppy seed loaf with lemonade icing.

GF Baking Tips For Success:

  • I recommend using the spoon or leveling methods to measure your gluten-free flour. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
  • See the FAQ below for instructions to make this cake nut-free.
  • Let the cake batter sit in the loaf pan for 20-30 minutes. This will soften the rice flour in the batter, so the cake is not gritty.

Gluten free baking can be challenging. For more tips, check out my best Gluten Free Baking Tips.

Recipe Step-By-Step Directions:

Lemon poppy seed cake dry ingredients in a bowl.

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend.

Step 2: Add the wet ingredients to a separate smaller bowl and mix well.

Wet and dry ingredients in a bowl, ready to mix.

Step 3: Pour the wet ingredients into the wet ingredients and mix. Don’t over-mix the batter for best results because this can make your poppy seed cake denser.

Step 4: Pour the batter into a greased bread loaf tin and bake at 350 degrees F for 40-50 minutes or until done. The actual baking time can vary depending on the size and depth of your loaf pan.

You can test if your gluten free loaf is done by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, it is finished baking!

Fun Toppings:

  • Lemon glaze (a much runnier version of my lemonade icing; you want the lemon juice and sugar to absorb into your cake.)
  • Vanilla frosting
  • Cream cheese frosting
A fork holding up a bite of lemon poppy seed cake.

You may also love this Gluten Free Cherry Cake recipe!

Recipe FAQ:

Can you omit the poppy seeds?

The poppy seeds are optional, so feel free to omit them if you don’t have them.

Can you make this cake nut-free?


To make this recipe nut-free, omit the almond flour and substitute an additional ¼ cup gluten free flour blend.

Can you freeze this loaf cake?

You can freeze this lemon loaf cake. To freeze it, wrap the cooled loaf in plastic wrap tightly. Next, wrap it in foil. Place the bundle into a freezer bag. It will keep for about 3 months in the freezer.

How long will this gluten free lemon poppy seed cake keep fresh?

This lemon poppy seed cake will keep fresh for up to 4 days in the refrigerator. I don’t recommend storing this cake on the counter. Gluten free foods tend to spoil a lot quicker.

If you love cakes baked in loaf tins, you will also love this gluten free peach cake recipe.

A slice of lemon poppy seed cake on a white plate with a bite taken out.

More Gluten Free Lemon Desserts:

If you are a big make-ahead baker, you may also like this Gluten Free Pumpkin Bread or this Gluten Free Matcha Green Tea Banana Bread.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

Gluten Free Lemon Poppy Seed Cake

Sandi Gaertner
A moist and delicious gluten free lemon poppy seed cake.
4.90 from 67 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Gluten Free Cake Recipes
Cuisine American
Servings 10 slices
Calories 250 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 ½ cups gluten free flour * see note
  • ½ cup almond flour * see note
  • â…” cup sugar
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • â…› teaspoon salt
  • 2 eggs
  • ¼ cup coconut oil
  • 4 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon pure vanilla extract
  • ½ cup almond milk

For Icing:

  • â…” cup powdered sugar
  • 2 tablespoons almond milk
  • 3 tablespoons lemon juice feel free to adjust this if you want your icing thicker or runnier.

Instructions
 

  • Preheat the oven to 350º F. Grease a bread loaf pan with coconut oil or butter.
  • In a large bowl, add all dry ingredients and whisk to blend.
  • In a smaller bowl, add all wet ingredients, including zest and whisk to mix.
  • Pour the wet ingredients into the dry ingredients and mix. Don’t over mix or your cake will not be as light and fluffy.
  • Bake for 30 minutes, or until done. Insert a toothpick into the top middle to test.
  • Allow the cake to cool completely. 
  • In a bowl, add icing ingredients and mix. Drizzle on top of the cake and enjoy!

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy.
  4. To test for doneness, insert a toothpick into the center of the lof. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  5. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 37gProtein: 5gFat: 11gSaturated Fat: 5gTrans Fat: 1gCholesterol: 33mgSodium: 118mgPotassium: 79mgFiber: 3gSugar: 22gVitamin A: 49IUVitamin C: 6mgCalcium: 93mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

(*This post was updated from an older April 2018 post.)

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Recipe Rating




66 Comments

  1. 5 stars
    Lovely recipe, thank you! Turned out so light and yummy! I subbed vegetable oil and dairy milk because that’s what I had on hand, and added almond extract. Will be adding to my regular rotation!

  2. 5 stars
    I took this recipe and turned it into orange date bread i replaced the lemon with a medium size orange and instead of the milk i used the juice from the orange and to make half a cup i put orange crush i added 5 min more baking time but it turned out delicious its a great recipe and can be made versatile
    Next time i might turn it into chocolate cherry bread but more like the old fashoned snack n cake
    Thank you very much for getting me back to my fav hobby baking

    1. Wow, you are fabulous for making this recipe even better. I love your suggestions and I am really glad you have been able to use my recipe as a base for your creativity.

  3. I don’t understand how much flour to add??? Is it both almond & all purpose gf or just one ??? And can you use raw milk?

      1. I’m still so confused as to how much flour to add & I’ve read this recipe 100 times LOL Must be my pregnant brain. She says to add ½ cup almond flour but also says 1 ½ cups gluten free flour. So I suppose it’s one or the other? But then I get confused because she also says: “To make this recipe nut-free, omit the almond flour and substitute an additional ¼ cup gluten free flour blend.” So does that mean we add 1 1/2 + 1/4 cup of flour or 1/2 + 1/4 flour? Its just not clear to me at all & I really want to make this. I’d love clarification as to exactly how much almond flour OR all purpose GF baking flour to add. Please & thank you.

      2. Hi, I remember those pregnant brain days. You need to use both the regular amount of flour and almond flour to make the recipe as is. If you are nut-free, you omit the almond flour and add the 1/4 cup additional flour to the original amount of flour 1 1/2 cups or 1 3/4 cups of total flour (no almond flour.)

  4. I just took this out of the oven. It looks and smells amazing. Can’t wait to taste it ! There is a little confusion in this post. In your comments you say to bake it for 40-50 minutes but the actual recipe says to bake for 30 minutes. Mine was done in 45 minutes in a very accurate oven.

    1. Thank you so much and I am glad you are enjoying the recipe. I will clarify the directions…baking time varies widely depending on what people bake this cake in. A loaf pan takes longer, but I found quite a few readers bake this in a cake pan, which is closer to the 30 minute mark.

  5. 5 stars
    I just tasted the finished product, delicious! The bread itself has no sweetener, no the icing is vital if you want a sweetbread. I poked holes in the top, then actually sliced the bread to get the glaze into the bread. I didn’t need/use the almond milk for the glaze. The lemon juice made it thin enough. The lemon taste is superb!

  6. 5 stars
    Delicious! It’s the perfect amount of sweetness and the texture is light and fluffy. You can’t even tell it’s gluten free! I will be saving this recipe to make again.

  7. For the cranberry coffee cake may I use dry cranberries – also is the cake supposed to have coffee in it ?
    What is the alternative for the 2 eggs ?
    Thanks

  8. Going to try this today. It reminds me of a recipe that I got from a woman at church years ago…been missing it lately! Hers had butter flavor extract and almond extract. I’ll make substitutions and see how it is.
    Would it be a problem to use real butter instead of coconut oil? My recipe was super buttery tasting…but coconut may be good too.

  9. Can you sub in almond extract to make this almond poppy seed bread? How much would you add since you won’t have lemon zest?

  10. 5 stars
    Hi! Would dairy milk/buttermilk work as a dairy substitute for the coconut milk in the cake? Thanks in advance!

    1. Hi Paul, How deep are the mini loaf pans? I would bake 15 minutes, look with the oven light on to see if the top is rising and how it is doing. At 20-25 minutes, if the top feels more done, do the toothpick test to see if the middle is done baking.