Description
This Lemon Poppy Seed Loaf is a moist and flavorful cake, made with fresh lemon juice, zest, and poppy seeds. It’s a perfect combination of zesty citrus and a subtle crunch from the seeds. The loaf is light, fluffy, and topped with a sweet lemon glaze that enhances the bright lemon flavor. Made with almond flour and Greek yogurt, it’s a naturally gluten-free option that’s both simple to make and absolutely delicious. Ideal for breakfast, dessert, or an afternoon treat with a cup of tea or coffee.
Ingredients
Scale
- 200g (2 cups) almond flour
- 150g (3/4 cup) granulated sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp poppy seeds
- 3 large eggs
- 75g (1/3 cup) unsalted butter, melted
- 60ml (1/4 cup) fresh lemon juice
- Zest of 1 large lemon
- 1 tsp vanilla extract
- 1 tsp lemon extract (optional)
- 60ml (1/4 cup) milk or Greek yogurt
- For the Lemon Glaze:
- 120g (1 cup) powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, sugar, salt, baking powder, and poppy seeds.
- In a separate bowl, whisk eggs, melted butter, lemon juice, lemon zest, vanilla, lemon extract (if using), and milk or yogurt.
- Combine wet ingredients with dry, stirring gently until just mixed. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the lemon poppy seed loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- Meanwhile, whisk together powdered sugar, lemon juice, and vanilla to create the glaze.
- Once the loaf is completely cool, drizzle the glaze over the top. Let it set for 10–15 minutes.
- Slice and serve your moist lemon poppy seed loaf! Enjoy with tea or coffee for a perfect treat.
Notes
- To make this loaf dairy-free, substitute butter with coconut oil and yogurt with almond or coconut-based yogurt.
- Soaking poppy seeds in warm milk for 10 minutes before adding them helps keep the loaf extra moist.
- Add blueberries or shredded coconut for a fun twist on the classic lemon loaf cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 9g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: lemon poppy seed loaf, moist lemon loaf, lemon loaf cake, almond flour lemon loaf, lemon glaze recipe, poppy seed dessert, gluten-free lemon loaf