The Ultimate Gluten-Free Almond Flour Lemon Poppy Seed Cake with Cream Cheese Frosting
Indulge in a slice of pure sunshine with this exquisite Almond Flour Lemon Poppy Seed Cake. This delightful snack cake is a true masterpiece, bursting with vibrant fresh lemon flavor and studded generously with tiny, delightful poppy seeds. What makes it truly exceptional? It’s incredibly soft, wonderfully tender, and naturally gluten-free, making it a perfect treat for almost everyone. Crowned with a rich, tangy lemon cream cheese frosting, this cake promises an unforgettable experience for your taste buds.
If you’re already a devotee of our popular almond flour lemon cake or the aromatic almond flour orange cake, prepare to fall in love all over again with this lemon poppy seed variation. It boasts an irresistibly moist crumb, infused with a zesty citrus punch, an unbelievably delicate texture that practically melts in your mouth, and a perfectly balanced, tangy cream cheese frosting that complements the cake’s brightness beautifully. This is more than just a cake; it’s a celebration of flavor and texture, all while being naturally gluten-free.
Baking with almond flour is one of my greatest passions, and for good reason! Its unique properties lend themselves to creating incredibly tender and moist baked goods. You can explore an entire collection of my favorite almond flour recipes on the blog. Currently, these luscious vanilla almond flour cupcakes are a runaway reader favorite, but this lemon poppy seed cake is quickly climbing the ranks!
Table of contents
- What Makes This Almond Flour Lemon Poppy Seed Cake So Good?
- Essential Ingredients and Smart Substitutions
- Step-by-Step Guide: How to Make Lemon Poppy Seed Cake with Almond Flour
- Precision in Baking: Measuring Ingredients Accurately
- Storage and Freezing Tips for Maximum Freshness
- Expert Tips for Zesting Lemons Like a Pro
- Key Recipe Tips for a Perfect Lemon Poppy Seed Cake
- Almond Flour Lemon Poppy Seed Cake FAQs
- Explore More Almond Flour Cake Recipes
What Makes This Almond Flour Lemon Poppy Seed Cake So Good?
This lemon poppy seed cake isn’t just delicious; it’s a triumph of baking that brings together incredible flavor, delightful texture, and practical benefits. Here’s why it deserves a spot in your recipe collection:
- It’s naturally gluten-free, thanks to the star ingredient: almond flour. This means a delicious dessert for those with gluten sensitivities without compromising on taste or texture, often surpassing traditional gluten-free blends in richness and moisture.
- The cake consistently stays wonderfully moist and tender. Almond flour’s high fat content helps retain moisture, ensuring your cake remains fresh and delightful for up to 5 days when stored properly in the fridge. No dry crumbs here!
- It offers amazing flexibility as it can be made dairy-free with simple substitutions. By opting for plant-based cream cheese and butter for the frosting, you can easily adapt this recipe to fit various dietary needs without sacrificing any of its creamy, tangy goodness.
- You can conveniently make it ahead of time. Bake the cake layer, store it at room temperature or even freeze it, and then frost it fresh when you’re ready to serve and enjoy. This makes it an ideal option for entertaining or meal prep.
- Each bite is bursting with fresh lemon flavor. We maximize the citrus impact by using both zest and juice in the cake and the frosting, ensuring a bright, aromatic, and tangy profile that truly sings.
- The cake features a delightful poppy seed texture. The small, crunchy poppy seeds add a fantastic textural contrast and a subtle nutty flavor that perfectly complements the lemon, making every mouthful interesting and satisfying.
Essential Ingredients and Smart Substitutions
Crafting the perfect Almond Flour Lemon Poppy Seed Cake begins with understanding the role of each ingredient. Below is a brief overview of the key components and recommended substitutions to help you achieve the best results. For precise quantities, please refer to the detailed recipe card at the very end of this post.
- Almond Flour – For my cakes, I always recommend using fine blanched almond flour over almond meal. Both are made from raw ground almonds, but blanched almond flour has the skins removed before grinding, resulting in a much finer, lighter texture and a more delicate crumb in your baked goods. This also helps prevent the cake from becoming too dense.
- Lemons – You’ll need approximately three medium-sized lemons to achieve the full 3 tablespoons of zest required for the cake, plus additional zest and juice for the tangy frosting. The zest carries the essential oils and most intense lemon flavor, while the juice provides acidity and moisture. Whenever possible, I opt for organic lemons as they tend to have less waxy residue on their skins and are free from pesticides, which is important when using the peel.
- Poppy Seeds – A single tablespoon of poppy seeds adds a delightful visual appeal and a subtle, distinctive texture to this cake. However, if you’re a big fan of their delicate crunch, feel free to increase the quantity slightly to suit your preference.
- Eggs – Four large eggs, brought to room temperature, are crucial for this recipe. They contribute significantly to the cake’s structure, moisture, and help create a beautiful rise, resulting in that perfectly tender crumb. Room temperature eggs emulsify better with other ingredients, leading to a smoother batter.
- Sugar – This recipe utilizes cane sugar, which has a slightly coarser texture and a lovely golden hue compared to standard granulated sugar. Granulated sugar is an easy and effective substitute if cane sugar isn’t available. I don’t recommend liquid sweeteners like honey or maple syrup as they can drastically alter the cake’s moisture balance and texture.
- Almond Extract – A touch of almond extract is a secret weapon here. Its subtle nutty aroma elevates and brightens the fresh lemon flavor, adding a layer of complexity that makes this cake truly special. Don’t skip it if you can help it!
- Oil – Olive oil is specified in the recipe, and its mild flavor works beautifully. However, neutral-flavored alternatives like extra virgin olive oil (if mild), avocado oil, or vegetable oil will also work perfectly, ensuring a moist cake without imparting an overpowering taste.
- Baking Powder – This is our primary leavening agent, responsible for giving the cake its lovely lift and airy texture. Ensure yours is fresh for optimal results.
- Salt – Fine sea salt is called for, but kosher salt or regular table salt can be used in its place. Salt plays a vital role in baking, enhancing all the other flavors and balancing the sweetness.
- Cream Cheese – For the lusciously rich frosting, you’ll need half a block (4 ounces) of full-fat cream cheese. It’s absolutely essential that both the cream cheese and butter are at room temperature. This allows them to cream together smoothly and evenly, preventing lumps and ensuring a silky frosting. If using plant-based cream cheese for a dairy-free option, note that it might result in a slightly thinner frosting.
- Butter – Unsalted butter is preferred for frostings as it gives you control over the overall saltiness. Like the cream cheese, ensure your butter is at room temperature for proper creaming. To make this cake entirely dairy-free, feel free to substitute with a good quality plant-based butter.
- Powdered Sugar – This finely milled sugar is indispensable for the cream cheese frosting. It provides sweetness and body, creating a thick, spreadable consistency. Sifting it before use is recommended if it’s lumpy, to ensure a super smooth frosting. You can adjust the quantity to achieve your desired level of sweetness and thickness.
Step-by-Step Guide: How to Make Lemon Poppy Seed Cake with Almond Flour
Making this delicious lemon poppy seed cake is a straightforward and enjoyable process. Follow these easy steps, accompanied by photos, to achieve a perfectly moist and flavorful cake every time. For comprehensive details and exact measurements, please refer to the recipe card at the end of this post.
Precision in Baking: Measuring Ingredients Accurately
In baking, especially with delicate recipes like this almond flour cake, precision is paramount for consistent and perfect results. While US cup measurements are provided in the recipe card for your convenience, for the highest accuracy, we strongly recommend using a kitchen scale. This is why weight and volume measurements (grams for solids, milliliters for liquids) are also included.
When you see grams (g), it’s best to use a digital kitchen scale to weigh your ingredients. This eliminates inconsistencies that can arise from how ingredients are scooped or packed into measuring cups. For instance, almond flour can compact, leading to too much flour if measured by volume. Similarly, liquid ingredients, when specified in milliliters (ml), are most accurately measured using a liquid measuring cup placed on a flat surface to ensure you’re at eye level with the meniscus. Smaller quantities, such as teaspoons and tablespoons, are typically precise enough when measured with standard measuring spoons.
Storage and Freezing Tips for Maximum Freshness
To keep your Almond Flour Lemon Poppy Seed Cake tasting as fresh and delicious as the day it was baked, proper storage is key. Once the cake has been frosted with the delightful lemon cream cheese icing, it must be stored in an airtight container in the refrigerator. This ensures the frosting remains stable and prevents the cake from drying out. When stored correctly, your cake will maintain its wonderful moisture and flavor for up to 5 days, making it perfect for enjoying throughout the week.
If you wish to extend the life of your cake, individual pieces of the frosted cake can be frozen. Simply place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the individual pieces to a freezer-safe container or a resealable freezer bag. This prevents them from sticking together and makes it easy to grab a single serving whenever a craving strikes. They can be stored in the freezer for up to 2 months. Thaw at room temperature for an hour or two before enjoying.
For making the cake ahead for future events or batch baking, you can freeze the unfrosted cake. Once the baked cake has cooled completely to room temperature, wrap it tightly in a few layers of plastic wrap. To provide extra protection against freezer burn, I often place the wrapped cake in a large resealable freezer bag or an airtight container. It can be stored in the freezer for up to 3 months. When you’re ready to serve, simply let it defrost at room temperature for several hours (or overnight in the fridge) before preparing and spreading on the fresh cream cheese frosting.
Expert Tips for Zesting Lemons Like a Pro
Lemon zest is where the most potent and aromatic lemon flavor resides, making it a crucial ingredient for this cake. Here are some pro tips to ensure you get the best zest every time:
- Generally, one medium-sized lemon will yield approximately a tablespoon of zest. However, lemon sizes and zest thickness can vary, so it’s always a good idea to buy an extra lemon, just in case, to ensure you have enough for both the cake and the frosting.
- Since we are utilizing the outer peel of the lemon directly in our recipe, I highly recommend opting for organic lemons whenever possible. Organic lemons are typically less waxy and free from pesticides, giving you peace of mind about the ingredients you’re adding to your delicious cake.
- Regardless of whether your lemons are organic or conventional, always give them a thorough wash under cold running water and dry them completely with a clean towel before zesting. If the lemons are wet, the zest can become clumpy and stick to your zester, making the process more difficult.
- Always zest your lemons first, before squeezing out their juice. It’s significantly easier to zest a whole, firm lemon than a halved, squeezed one. You can use a fine microplane zester, which creates delicate, fluffy zest, or the smallest holes on a box (cheese) grater for a slightly coarser but still effective result.
- Be very careful to only zest the bright yellow outer layer of the lemon skin. Avoid grating into the white pith directly underneath the yellow zest. The pith is quite bitter and will impart an undesirable taste to your cake. Stop as soon as you see any white appearing.
Key Recipe Tips for a Perfect Lemon Poppy Seed Cake
Achieving a perfectly moist, tender, and flavorful almond flour lemon poppy seed cake is simple with these essential tips:
- Rub Zest Together with Sugar: This isn’t just a suggestion; it’s a technique that dramatically enhances the lemon flavor. While you could technically add the sugar and lemon zest to the wet ingredients separately, rubbing them together first allows the natural oils from the lemon zest to be released and infuse into the sugar. This process, known as “macerating” the zest, maximizes the cake’s bright lemon aroma and taste, permeating every single bite.
- Measure Almond Flour Accurately: Almond flour behaves differently from traditional wheat flour. If you don’t have a kitchen scale – which is highly recommended for precision baking – make sure to measure your almond flour using the “spoon and level” method. Spoon the flour into your dry measuring cup until it’s overflowing, then use a straight edge (like the back of a knife) to level off the excess. Never scoop directly from the bag, as this can compact the flour and lead to an over-measurement, resulting in a dry or dense cake. Precision with almond flour is crucial for a tender crumb.
- Be Careful Not to Overmix: Once you’ve added the dry ingredients to the wet mixture, use a spatula to gently fold them together until *just* combined. Overmixing the batter, even with gluten-free flours, can incorporate too much air that eventually collapses, or develop any residual proteins, leading to a dense, tough, or even sunken cake. Stop mixing as soon as no dry streaks of flour are visible. A few small lumps are perfectly fine!
- Customize Your Cream Cheese Frosting: I personally prefer a frosting that isn’t overly sweet, which is why this recipe uses a moderate amount of powdered sugar. This tends to result in a slightly thinner, more spreadable frosting that beautifully balances the cake’s tartness. If you prefer your frosting sweeter and/or a thicker consistency, simply add more powdered sugar, a tablespoon at a time, until you reach your desired taste and texture. Always sift powdered sugar to avoid lumps.
- Let the Cake Fully Cool: This is arguably one of the most crucial steps for a successful frosted cake. It requires patience, but it’s non-negotiable! If you attempt to frost a cake that is even slightly warm, the cream cheese frosting will quickly melt, separate, and slide right off the cake, creating a messy situation. Ensure the cake is completely cool to the touch – usually several hours – before applying any frosting.
- Proper Pan Preparation is Key: To ensure your beautiful cake releases easily from the pan without sticking or breaking, proper preparation is essential. Always grease both the bottom and sides of your pan thoroughly. For added security, line the bottom with a piece of parchment paper, leaving a slight overhang on two sides to create “handles.” This will make lifting the cooled cake out of the pan incredibly simple.
Almond Flour Lemon Poppy Seed Cake FAQs
I strongly recommend sticking with almond flour for this particular recipe. I have not tested this cake with any other type of flour, and almond flour has a very distinct composition, including a high fat content and unique moisture-absorbing properties, which are crucial for the tender and moist texture of this cake. Substituting with wheat flour or other gluten-free flour blends would require a complete overhaul of the ingredient ratios and liquid amounts, as they behave very differently in baking. For best results, use fine blanched almond flour as specified.
If cane sugar is unavailable, granulated sugar is a perfectly suitable direct substitute and will yield similar results. However, I do not recommend substituting with liquid sweeteners such as honey, maple syrup, or agave nectar. These liquid sweeteners would add too much moisture to the batter, drastically altering the cake’s consistency and potentially resulting in a mushy or overly dense cake that doesn’t bake properly. Stick to granulated or cane sugar for the best outcome.
This recipe is designed to work beautifully in either an 8-inch square pan or an 8-inch round cake pan. Both will produce a lovely, evenly baked cake. If you prefer to make a loaf cake, you can certainly use a standard 4.5 x 8.5 inch loaf pan, but please note that the baking time will need to be significantly increased to approximately 40-50 minutes, or even longer. Always rely on the toothpick test (inserted into the center comes out clean) to confirm doneness when adjusting pan sizes.
Absolutely! If poppy seeds aren’t your preference or you simply don’t have any on hand, you can easily omit them from the recipe. The cake will still be incredibly delicious with its vibrant lemon flavor. However, do keep in mind that you’ll miss out on the subtle textural crunch and visual appeal that the poppy seeds contribute.
Yes, definitely! This recipe is wonderfully adaptable to other citrus flavors. You can absolutely substitute orange or lime zest and juice for the lemon to create a completely different but equally delicious cake. Imagine an Orange Poppy Seed Cake or a zesty Lime Poppy Seed Cake! Just ensure you use the same quantities of zest and juice as specified for the lemon.
This cake can certainly be made dairy-free by swapping out the cream cheese and butter in the frosting for high-quality plant-based alternatives. If you choose to do this for the frosting, be aware that plant-based cream cheese can sometimes result in a slightly runnier frosting. To counteract this, I suggest omitting the lemon juice from the frosting entirely and adding a bit more powdered sugar, a tablespoon at a time, until you achieve a thick, spreadable consistency. However, this cake *cannot* be made vegan, as the four eggs are absolutely essential for the cake’s structure, moisture, and rise. Egg substitutes would not provide the necessary binding and leavening for this specific almond flour recipe.
Compared to traditional cakes made with all-purpose flour and large amounts of refined sugar, this almond flour lemon poppy seed cake can be considered a healthier alternative. Almond flour is naturally gluten-free, lower in carbohydrates, and higher in protein and healthy fats. It also uses a moderate amount of sugar. While it’s still a dessert, it offers more nutritional benefits than many other cake recipes, making it a great choice for those seeking a more mindful treat.
Yes, you can adapt this recipe to make delicious lemon poppy seed muffins or cupcakes! Simply line a 12-cup muffin tin with paper liners or grease it well. Fill each cup about two-thirds full with batter. The baking time will be significantly shorter, likely around 18-25 minutes, but will vary depending on your oven and the size of your muffins/cupcakes. Keep an eye on them and use the toothpick test for doneness. You can then pipe or spread the cream cheese frosting onto the cooled muffins/cupcakes.
Explore More Almond Flour Cake Recipes
If you’ve fallen in love with the versatility and delicious results of baking with almond flour, you’ll be thrilled to discover more delightful creations on our blog. Here are some other almond flour cake recipes that you might enjoy:
- Almond Flour Lemon Blueberry Bread: A vibrant, moist bread perfect for breakfast or brunch.
- Cherry Almond Cake: A sweet and fruity cake combining the classic flavors of cherry and almond.
- Almond Flour Strawberry Cake: A lovely seasonal cake showcasing fresh strawberries and a tender crumb.
- Almond Flour Coconut Lime Cake: An exotic and refreshing cake with tropical notes.
We hope you thoroughly enjoy baking and savoring this incredible Almond Flour Lemon Poppy Seed Cake. It’s a recipe truly designed to bring joy with every tender, zesty bite. If you make this recipe, we would absolutely love to hear your thoughts and see your creations! Please share your experience and feedback in the comments section below.
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Almond Flour Lemon Poppy Seed Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
Author: Leanne
Prep Time: 15 minutes
Cooling Time: 2 hours
Cook Time: 28 minutes
Total Time: 2 hours 43 minutes
Yield: 16 pieces
Category: Dessert, Cake
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free
Description
This exquisite gluten-free Almond Flour Lemon Poppy Seed Cake is a celebration of fresh flavors and tender textures. It’s generously filled with bright, zesty lemon and delightful poppy seeds, then perfectly crowned with a rich and tangy lemon cream cheese frosting. An absolute must-try for any lemon lover!
Ingredients
For the cake:
- 2 1/2 cups (260g) fine blanched almond flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (120g) cane sugar
- 3 tablespoons lemon zest (about 3 medium lemons)
- 4 large eggs, room temperature
- 1/4 cup (60ml) olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon almond extract
For the frosting:
- 4 ounces (1/2 block) full fat cream cheese, room temperature
- 1/4 cup (56g) unsalted butter, room temperature
- 1 1/2 cups (180g) powdered sugar, sifted if lumpy (plus more if necessary)
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Prepare your 8-inch square pan by greasing the bottom and sides thoroughly. For easy removal, line the pan with parchment paper, allowing it to overhang slightly on two sides to create convenient lifting handles.
- In a medium-sized bowl, combine the dry ingredients: almond flour, poppy seeds, baking powder, and salt. Whisk them together until they are well distributed, ensuring the leavening agent is evenly mixed throughout. Set this bowl aside.
- In a small, separate bowl, combine the granulated or cane sugar with the fresh lemon zest. Now, take a minute to rub these two ingredients together between your fingers. This crucial step releases the vibrant, fragrant oils from the lemon zest into the sugar, intensifying the lemon flavor profile for your cake. You’ll notice the mixture becoming delightfully aromatic and feeling slightly damp.
- In a large mixing bowl, whisk together the wet ingredients: the room temperature eggs, the aromatic sugar/zest mixture you just prepared, olive oil, freshly squeezed lemon juice, and almond extract. Continue whisking until the mixture is smooth and fully emulsified.
- Add the dry ingredients (from Step 2) into the wet mixture (from Step 4). Using a rubber spatula, gently fold the ingredients together until they are just combined and no streaks of dry flour remain. Be very careful not to overmix, as this can negatively impact the cake’s tender texture.
- Pour the prepared cake batter evenly into your greased and parchment-lined 8-inch square pan. Use an offset spatula or the back of a spoon to gently spread the batter out to the edges, ensuring a level surface for baking.
- Bake the cake in the preheated oven for 26-28 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Once baked, remove the pan from the oven and let the cake cool completely on a wire rack before you even think about frosting it. This could take up to 2 hours.
- While the cake cools, prepare the luscious lemon cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, cream together the room temperature full-fat cream cheese and unsalted butter until the mixture is light, fluffy, and smooth. Gradually add the powdered sugar (sifted, if lumpy), freshly squeezed lemon juice, and lemon zest. Beat on medium-high speed until the frosting is wonderfully smooth, creamy, and spreadable, stopping to scrape down the sides of the bowl as necessary to ensure uniform mixing.
- Once the cake is completely cool, take your prepared lemon cream cheese frosting and spread it generously and evenly over the top surface of the cake. For an extra touch of beauty and intensified aroma, sprinkle a little extra fresh lemon zest over the frosting (this step is optional but highly recommended for a vibrant finish!). Slice, serve, and enjoy!
Notes
- To truly maximize the lemon flavor in your cake, remember the technique of rubbing the lemon zest together with the sugar before adding it to the wet ingredients. This releases the essential oils, creating a more intensely aromatic and flavorful cake.
- Accurate measurement of almond flour is crucial for the perfect texture. If you don’t have a kitchen scale, always use the spoon and level method with a dry measuring cup to avoid a dense or dry cake.
- When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tougher cake, even with gluten-free flours. A gentle hand with a spatula is all you need.
- The cream cheese frosting can be adjusted to your preference. If you like a sweeter or thicker frosting, gradually add more sifted powdered sugar until you achieve your desired taste and consistency.
- For more detailed advice, comprehensive substitution ideas, and additional helpful suggestions for mastering this recipe, be sure to review the other sections above the recipe card. They offer valuable insights for both beginner and experienced bakers.