Description
This flourless lemon poppy seed cake is bright, zesty, and naturally gluten-free. Moist, wholesome, and made with almond flour, Greek yogurt, and honey — perfect for spring gatherings or afternoon tea.
Ingredients
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
Instructions
1. Preheat oven to 350°F (175°C). Line cake pan with parchment paper.
2. Whisk almond flour, poppy seeds, baking powder, and salt.
3. Whisk eggs, yogurt, honey/maple syrup, oil, lemon juice, and zest.
4. Fold wet into dry until combined. Do not overmix.
5. Pour batter into pan and bake 30–35 min until golden and set.
6. Cool before slicing and serving.
Notes
For a dairy-free version, use coconut yogurt and coconut oil.
Add a lemon glaze for extra sweetness.
Store at room temperature for 2 days, in fridge for 5 days, or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg