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Moist Lemon Poppyseed Loaf Recipe (with Video)

Shellfish-free, Fish-free, Easy

Discover our Moist Lemon Poppyseed Loaf🍋 Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 55min


- 1.333 cups gluten free flour, containing xanthan gum
- 0.25 cup Almond flour
- 0.125 teaspoon fine sea salt
- 0.25 teaspoon Baking soda
- 1.5 teaspoons Baking powder
- 2 tablespoons Poppy seeds
- 0.333 cup Oil
- 1.25 cups Granulated sugar
- 5 Large eggs
- 3 Lemons, zested
- 3 tablespoons Lemon juice
- 0.5 cup Almond milk
- 1 cup Powdered sugar, sifted
- 4 teaspoons Lemon juice
- 1 tablespoon Almond milk
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Prepare the batter
1. In a bowl, combine the gluten-free flour, almond flour, salt, baking soda, and poppy seeds. Set aside.
2. Add the lemon zest and granulated sugar to a large bowl. Work the zest into the sugar by pinching them together.
3. Add the oil, lemon juice, non-dairy milk, eggs, and whisk until combined.
4. Add the flour mixture and stir until a smooth batter forms. Cover and let it rest for 30 minutes.
Prepare the oven and pan
1. Preheat the oven to 350°F (177°C). Grease and line an 8-inch metal loaf pan with parchment paper.
Bake the cake
1. Pour the rested lemon poppy seed pound cake batter into the pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs on it. Let it cool in the pan for 15 minutes before taking it out onto a wire rack to cool completely.
Prepare the lemon glaze
1. Add all of the lemon glaze ingredients in a small bowl and stir until smooth. Pour as much or little as you like on the cooled lemon poppyseed loaf and let it dry.

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