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!!
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Because I love this new recipe, I will definitely be baking more sweet, quick-bread loaves! They are perfect for snacking! This is an easy beginner-level cake to make. The lemonade icing pulls the flavors together beautifully.
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!
This was drop-dead delicious! I stuck to the recipe as written but halved the glaze amount. I poured the glaze over the cake while it 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., Reader comment
Allergen Information:
This lemon poppy seed cake is gluten-free, soy-free, oat-free, and dairy-free. To make this cake recipe nut-free, omit the almond flour and substitute an additional 1/4 cup gluten free flour blend.
Flour Blends Tested:
1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – If your gluten free flour blend doesn’t contain xanthan or guar gum, add 1/2 a teaspoon. You can read more about my best gluten free flour recommendations and testing.
- Baking Powder and Soda – This recipe contains both. They help give a nice rise to this cake. Use aluminum-free baking powder.
- Poppy Seeds – Use any brand, but read the ingredients to ensure it is just the seeds.
- Eggs – Use size large.
- Coconut Oil – I used this, but you can use another light oil. I also like avocado and canola 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!
Gluten free baking can be challenging. For more tips, check out my best Gluten Free Baking Tips.
Tips For Success
1. I recommend using a spoon or leveling method to measure your gluten-free flour. Put the measuring scoop into the flour and fill it. 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.
2. Let the cake batter sit in the loaf pan for 20-30 minutes. This will soften the rice flour in the batter, making the cake less gritty.
Step-By-Step Photos and Directions:
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Step 1: Preheat the oven to 350º F. Add the dry ingredients, including the flour, almond flour, sugar, baking powder, baking soda, salt, and poppy seeds, to a large
Step 2: In a separate smaller bowl, mix the wet ingredients, including the coconut oil, vanilla, eggs, lemon juice and zest, and non-dairy milk. Whisk.
Step 3: Pour the wet ingredients into the dry ingredients and gently mix. Don’t overmix the batter for best results because this can make your poppy seed cake denser.
🔑 Sandi says: I do NOT recommend a stand mixer. It will overmix your batter, leaving you with a dense cake.
Step 4: Spray a loaf pan with gluten-free baking spray. Pour the batter into a bread loaf tin and bake at 350º F for 40-50 minutes 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 lemon poppy seed loaf is done by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, it is finished baking! This is called the toothpick test!
Try these fun topping ideas:
- 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
If you love cakes baked in loaf tins, try this Gluten Free Peach Cake and this Gluten Free Cherry Cake recipe!
Frequently Asked Questions:
The poppy seeds are optional, so feel free to omit them if you don’t have them.
This lemon poppy seed cake will keep fresh for up to 4 days in the refrigerator. I don’t recommend storing it on the counter, as gluten-free foods tend to spoil much quicker.
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 stay in the freezer for about three months.
More Gluten Free Lemon Desserts:
- This Gluten Free Lemon Layer Cake is the ultimate lemon cake recipe…it makes a great birthday cake.
- The lemon filling in this Gluten Free Lemon Tart is delicious.
- Love donuts? These Gluten Free Dairy Free Lemon Donuts are going to become your favorite!
- This Gluten Free Lemon Bundt Cake is a winner and will feed a dessert-hungry crowd.
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. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Fluffy Gluten-Free Lemon Poppy Seed Cake
Ingredients
Equipment
Method
- Preheat the oven to 350º F. Grease a bread loaf pan with gluten-free baking spray, coconut oil, or butter.
- In a large mixing bowl, add 1 1/2 cups gluten free flour, 1/2 cup almond flour, 2/3 cup cane sugar, 2 tablespoons poppy seeds, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt. Use a whisk to blend them together.
- In a smaller bowl, add 2 large eggs, 1/4 cup coconut oil (melted), 4 tablespoons lemon juice, 2 tablespoons lemon zest, 1 teaspoon pure vanilla extract, and 1/2 cup dairy-free milk. Whisk to mix. If your coconut oil is solid, melt it for 20 seconds in the microwave oven.
- Pour the wet ingredients into the dry ingredients and mix. Don't overmix the cake batter or your cake will not be as light and fluffy. Optional: Let the cake batter sit for 20-30 minutes. This allows the rice flour to soften so the cake is not gritty.
- Bake the lemon cake for 30-40 minutes, or until done. Insert a toothpick into the top middle to test. If the toothpick comes back clean, the cake is done baking. If you see batter or crumbs, bake a little longer. The baking time can vary depending on the size and depth of your loaf pan.
- Allow the cake to cool completely on a cooling rack. Do not add the lemonade icing until the cake has fully cooled.
- In a bowl, add icing ingredients and mix. Drizzle on top of the cake and enjoy!
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cake grainy.
- To test for doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- I used almond milk, but other dairy-free kinds of milk will work. However, I do not recommend canned coconut milk.
- This cake will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
This post was updated from an older April 2018 post.
These are delicious! So moist, so flavorful! I made them to send to our adult children for Easter, one of whom is GF. But I would make these for anyone, even if they CAN eat gluten!! There is plenty of lemon flavor, too!
Wow, I will take the high compliments. I love you can’t tell this cake is gluten-free. Thank you so much, Julie.
The cake turned out great by following your directions explicitly. It’s moist and delicious. The icing didn’t work as planned; maybe it was a typo, but using the ratios of 2/3 cup powdered sugar, 2T dairy-free milk, and 3T lemon juice wasn’t viable. I started with only 2T of the lemon juice with the milk and sugar and it was like water; I had to keep adding powdered sugar until I used nearly 3/4 of a pound of the powdered sugar before it was thick enough to drizzle or frost, but then it was great. I suggest starting with teaspoons of the liquids, not tablespoons. Thank you for this recipe; I love pound cake and hadn’t succeeded in making a good one since my celiac diagnosis until this one. It will go into my recipe file.
I am so glad you loved the recipe. I appreciate the tips on the icing!
Can you make this nut free and substitute for the almond floue with more of the gluten free flour blend?
Hi Nancy, I had this in the FAQ: To make this recipe nut-free, omit the almond flour and substitute an additional 1/4 cup gluten free flour blend. Enjoy :-).
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!
I am so glad you loved the cake. It is great that vegetable oil worked well. I will have to try some almond extract next time. Thank you!
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
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.
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?
Hi, did you go to the recipe card at the bottom? From the top of the article, hit the big Jump to Recipe button. Raw milk is fine to use.
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.
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.)
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.
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.
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!
Hi Lauri, I am so glad you loved the cake. There is sugar in the cake itself, so I was a little confused when you said there was no sweetener in the cake. Thank you!
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.
I am so glad you loved this cake, Angelina. Thank you!
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
Hi Vinita, I am a bit confused about your coffee question. You can use dried cranberries in this cake recipe. I haven’t tested this cake with any egg replacers. Thank you.
Hi! Will Canola oil work in this recipe? Thanks in advance!
Hi Nilufer, canola oil will be fine. Have a great weekend.
Delicious I have made it twice over the last 2 weeks.
I am thrilled you all loved this muffin recipe Kym. Thank you so much for coming back to let me know!
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.
Hi Terri, I love the idea of adding some almond extract. You can easily swap and use butter.
Have you tried this in the bread machine? Would you simply add wet ingredients first?
I haven’t tried it in a bread machine.
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?
Hi Mel, you definitely can. I would use 1 teaspoon almond extract. Keep me posted how it turns out :-).
Hi! Would dairy milk/buttermilk work as a dairy substitute for the coconut milk in the cake? Thanks in advance!
Hi Annie, you can easily sub and use a different milk :-).
How would you change the baking time if you make mini loafs (to give as gifts)
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.
What changes should I make for a round cake pan instead of a loaf pan?
Hi Cee, the only change really would be the baking time since a cake pan is much more shallow. I would shorten the bake time and check with a toothpick at the 25 minute mark.
Hello, do you have any substitutions for the coconut oil? Can’t tolerate coconut unfortunately.
Hi Molly, you can use a light oil like cannola or avocado. Thanks for writing!
Hi! Do you think that this recipe could be made in a bundt pan?
You can definitely make this in a bundt pan, but you will need to bake it longer.
I love this recipe and I’m making it for my partner’s birthday party this week because he’s obsessed with it. Thank you! Just a quick question:Ccould you share with me the ratios for the original glaze with butter? It worked so well for me the first time, and I can’t imagine the flavor without butter. Much appreciated!
Hi Hannah, it was 1/4 cup of butter I believe. Tell your partner happy birthday from us!
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. I found it needed a full 40 min to test fully baked. Tender, moist, amazing. Thank you so much!
I am so glad you liked it Dana, you made my day!
Hi again! I’m back to bake this a second time because we devoured the first double batch. Why did you remove the butter from the topping?! I think it was genius and will still make it that way because we loved it. Also, I noticed that in your description near the top you mention to bake for 40 minutes (which is what worked for me) but in the actual directions you state to bake for 30.
Love this recipe.
Dana
You are so sweet Dana. I am finding the butter topping only works if someone uses the specific gluten free flour blend I used, King Arthur Measure for Measure. When someone uses a higher starch content blend, the recipe didn’t work with the butter topping so I took it out. There are just too many gluten free flour blends and when some don’t work with a recipe…it frustrates people.
Thank you for this fabulous recipe! I just made it and I don’t think anyone would be able to tell that it’s gluten free. I did use half and half in place of almond milk, only because I was out. It turned out great.
I am so glad you liked it Barbara 🙂
By using the coconut oil, does that mean it is gluten free, and dairy free?
This recipe is dairy-free as well as gluten free. Thank you for stopping by Lynne 🙂
Hi Sandi, can you use butter instead of the coconut oil?
Thanks!
Hi Nikita, I assume butter should be fine in this muffin recipe. I use the two interchangeably. Please come back and let me know how it turned out.
Great recipe. Before Celiac I had a Poppyseed bread recipe that I loved and this turned out very similarly. I did leave out the lemon juice and added an equal amount of liquid, but the key to my rave-reviewed bread is the glaze: 1/2 C sugar, 1/4 C orange juice, !/2 tsp each vanilla, almond, and butter extracts. (the same flavorings go into the batter as well). Poke the bread after it’s out of the oven for 10 minutes and pour the glaze over so it soaks in while warm. Be sure to get GF flavorings.
This sounds fabulous Molly 🙂
Sandy, I just found this recipe on Pinterest today. I’m so excited to try it, but I’m wondering if you have ever substituted the almond flour with anything else? I just received an assortment of flours through nuts.com that i am anxious to try but know nothing about them and what would be a better option. Brown rice flour, potato flour, cassava flour, and banana flour. Any suggestions?
Hi Kris, you can definitely make this recipe without almond flour. Instead of 1/2 cup almond flour, use an additional 1/4 cup of the gluten free flour blend. I like Cassava flour, but it is very light, starchy, and absorbs liquid a little more. I like brown rice flour…if it isn’t ground superfine it can add a slight grit to the texture, depending on brand. Authentic Foods brand gluten free flours are milled superfine so I use their brown rice flour. I have a bag of banana flour, but I haven’t experimented with it. Thank you 🙂
Thank you so much for this recipe! In my husband’s family, they made a lemon poppyseed cake for every birthday, but since my husband had to go gluten-free two years ago, I haven’t had the nerve to try to make one. I baked this today, and it actually turned out even better than the old family recipe (which for me usually turned out flat). The whole family was so impressed, and my husband was thrilled!
You made my day Ashley. I am so glad your family loved these muffins. Thank you for taking the time to come back and let us know :-).
Hi Sandi, I was about to try your recipe and noticed that there is no butter or oil. Is the recipe meant to be oil and butter free? Thanks!
That is so odd, thank you for pointing this out. There should be 1/4 cup coconut oil in this recipe. I added it back in. Thank you so much!