Irresistibly Moist Flourless Lemon Poppy Seed Cake (Naturally Gluten-Free!)

Thank you for stopping by today, my friend! I’m beyond excited to share one of my all-time favorite bright and zesty desserts: Flourless Lemon Poppy Seed Cake. This naturally gluten-free cake bursts with citrus sunshine, combining the tang of fresh lemon juice and zest with the nutty crunch of poppy seeds.

Light, moist, and perfectly balanced with almond flour and Greek yogurt, this cake makes a stunning centerpiece for spring gatherings, afternoon tea, or simply as a feel-good treat for yourself.

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Overview of Recipe Content

This flourless lemon poppy seed cake is the perfect mix of refreshing citrus and nutty richness. It’s a naturally gluten-free treat, thanks to almond flour, with Greek yogurt adding creaminess and moisture. Honey or maple syrup keeps it naturally sweetened, so you can indulge without guilt.

Why You’ll Love It:

• Bright, zesty, and sunshine-filled flavor 🌞
• Perfectly moist without being heavy
• Gluten-free and naturally sweetened
• Works for brunch, tea time, or dessert tables
• Easy one-bowl method

What It Tastes Like:

The first bite hits you with a burst of lemony brightness, followed by the delicate crunch of poppy seeds. The almond flour creates a tender, almost melt-in-your-mouth crumb that feels both light and satisfying.

Ingredients:

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• 2 cups almond flour
• 1/4 cup poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup Greek yogurt
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest (optional, but highly recommended)

Tools Needed:

• Mixing bowls
• Whisk
• Spatula
• 9-inch round cake pan (or loaf pan)
• Parchment paper

Suggested Substitutions:

• Swap Greek yogurt with coconut yogurt for dairy-free.
• Use orange juice and zest for a citrus twist.
• Add a glaze of powdered sugar + lemon juice for extra sweetness.

How to Make Flourless Lemon Poppy Seed Cake

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1. Preheat oven to 350°F (175°C). Line your cake pan with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk almond flour, poppy seeds, baking powder, and salt.
3. Blend wet ingredients: In another bowl, whisk eggs, yogurt, honey/maple syrup, melted coconut oil, lemon juice, and zest until smooth.
4. Combine: Slowly fold wet ingredients into the dry mixture until just combined. Don’t overmix.
5. Bake: Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until golden and a toothpick comes out clean.
6. Cool & serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve as-is or with a dusting of powdered sugar.

The smell of lemon as it bakes will make your kitchen feel like a sunny spring morning!

What to Serve with Flourless Lemon Poppy Seed Cake

• A dollop of whipped cream or Greek yogurt
• Fresh berries (blueberries and raspberries pair beautifully)
• Hot tea (Earl Grey or chamomile work wonders)
• A glass of chilled Prosecco for brunch

Tips for Making It Perfect

• Don’t skip the zest — it adds intense lemon flavor.
• Use room-temperature eggs and yogurt for even mixing.
• Test with a toothpick at 30 minutes — almond flour cakes can overbake quickly.
• Let it cool completely before slicing to avoid crumbling.

Storage Instructions

• Room temperature: Store covered for up to 2 days.
• Fridge: Keep in an airtight container for 5 days.
• Freezer: Wrap slices individually and freeze up to 2 months. Thaw at room temperature before serving.

General Information

Lemon poppy seed cake is a timeless classic, often found in European kitchens. This flourless version modernizes it with almond flour for a naturally gluten-free and wholesome spin. Perfect for spring holidays like Easter, bridal showers, or anytime you want to bring sunshine to the table.

Frequently Asked Questions

1. Can I make this cake dairy-free?
Yes! Use coconut yogurt and coconut oil.

2. Can I replace almond flour?
Hazelnut flour works well, though it gives a different flavor.

3. How do I make it sweeter?
Top with a lemon glaze (powdered sugar + lemon juice).

4. Is it keto-friendly?
Yes, if you swap honey/maple for a low-carb sweetener.

5. Can I bake this in a loaf pan?
Yes, just increase baking time by 5–10 minutes.

Conclusion

This Flourless Lemon Poppy Seed Cake is sunshine in every bite — light, moist, and naturally gluten-free. Whether you’re serving it at brunch, packing it for a picnic, or enjoying a slice with tea, it’s guaranteed to brighten your day.

If you love citrusy desserts, you might also enjoy these recipes from my kitchen:

• Italian Lemon Ricotta Cookies
• Orange Olive Oil Cake
• Moist Almond Flour Banana Bread
• Lemon Blueberry Pound Cake
• Classic Vanilla Cupcakes

Interactive Elements

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I’d love to see how your cake turns out!

• Leave a review in the comments below.
• Share your creation on Pinterest or tag me on Instagram @PoulefRecipe.

Nutritional Information (per slice, 10 servings)

Calories	Carbs	Protein	Fat	Fiber	Sugar
220	18g	7g	14g	3g	10g

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