Description
This Flourless Lemon Poppy Seed Cake is naturally gluten-free, made with almond flour, Greek yogurt, and fresh lemon for a bright, moist, and tender crumb. Lightly sweetened with honey or maple syrup, it’s a wholesome yet indulgent cake perfect for brunch or dessert.
Ingredients
- 2 cups (200 g) almond flour
- 1/4 cup (30 g) poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup (120 g) plain Greek yogurt, room temperature
- 1/3 cup (80 ml) honey or maple syrup
- 1/4 cup (60 ml) melted coconut oil or melted butter, slightly cooled
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round cake pan or loaf pan with parchment paper and lightly grease the sides.
- In a large bowl, whisk together almond flour, poppy seeds, baking powder, and salt.
- In a separate bowl, whisk eggs until slightly frothy. Add Greek yogurt, honey or maple syrup, melted coconut oil or butter, lemon juice, and lemon zest. Whisk until smooth.
- Pour wet mixture into dry ingredients and gently fold until just combined.
- Transfer batter to prepared pan and smooth the top.
- Bake for 30–35 minutes, until lightly golden and a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not overmix to maintain a tender texture.
- Allow cake to cool fully before slicing for clean cuts.
- Store at room temperature up to 2 days or refrigerate up to 5 days.
- Freeze individual slices up to 2 months.
- Add a simple lemon glaze for extra sweetness if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 65 mg
