This Almond Flour Lemon Poppy Seed Cake is a bright, tender snack cake bursting with fresh lemon flavor and studded with poppy seeds. Naturally gluten-free and moist, it’s finished with a tangy lemon cream cheese frosting for a delightful balance of sweet and tart.
If you enjoy lemon and almond together, this cake follows the same bright flavor profile as almond flour lemon or almond flour orange cakes but with the extra crunch and visual appeal of poppy seeds. The crumb is tender and moist thanks to the almond flour, and the cream cheese frosting adds a silky, slightly tangy finish.
What makes this almond flour lemon poppy seed cake so good?
- It’s naturally gluten-free because it uses fine blanched almond flour.
- The almond flour keeps the cake moist and tender; stored in the fridge, it stays fresh for up to five days.
- The cake can be made dairy-free by substituting plant-based cream cheese and butter for the frosting.
- It’s make-ahead friendly: bake and freeze the unfrosted cake, then frost when ready to serve.
Ingredients and substitutions
Below is a concise overview of the main ingredients and suggested swaps. Exact quantities are included in the recipe card later in this post.
- Almond flour – use fine blanched almond flour (smoother texture than almond meal) for the best crumb.
- Lemons – you’ll need zest and juice; about three medium lemons yield the zest required for the cake.
- Poppy seeds – one tablespoon adds a pleasant crunch; increase if desired.
- Eggs – four large eggs at room temperature provide structure and moisture.
- Sugar – cane or granulated sugar works. Cane sugar gives a slightly deeper color.
- Almond extract – a small amount enhances the almond-note and complements the lemon.
- Oil – olive, avocado, or neutral vegetable oil will all work in this recipe.
- Baking powder and salt – for leavening and balance.
- Cream cheese and butter – for the frosting; bring both to room temperature so they cream smoothly. Plant-based alternatives can be used to make the frosting dairy-free, though texture may vary.
- Powdered sugar – sweetens and thickens the frosting; add more if you prefer a thicker, sweeter finish.
How to make lemon poppy seed cake with almond flour
Here’s a short overview of the process. Refer to the recipe card below for exact amounts and full instructions.
Measuring ingredients
The recipe card includes both US cup measures and weight measurements for accuracy. Use a kitchen scale for gram (g) measurements and a liquid measuring cup for milliliters (ml). Smaller amounts are given in teaspoons and tablespoons.
Storage and freezing tips
Once frosted, store the cake in an airtight container in the refrigerator for up to five days. Individual frosted slices can be frozen in a single layer in a freezer-safe container for up to two months.
To freeze the unfrosted cake: cool completely, wrap tightly in plastic wrap, place in a resealable freezer bag, and freeze for up to three months. Thaw at room temperature before frosting.
Tips for zesting lemons
- One medium lemon yields roughly one tablespoon of zest; buy an extra lemon just in case.
- Organic lemons are less likely to be waxy, but wash all lemons before zesting.
- Zest before juicing and use a microplane or fine grater. Avoid the white pith, which is bitter.
Key recipe tips
- Rub zest into the sugar. This releases essential oils and deepens the lemon flavor.
- Measure almond flour carefully. If you don’t have a scale, use the spoon-and-level method for dry cups to avoid packing the flour.
- Fold gently. Overmixing can make almond flour cakes dense or cause them to sink.
- Adjust frosting sweetness. The recipe uses a moderate amount of powdered sugar for a lighter frosting—add more if you want it sweeter or thicker.
- Frost only after cooling. A warm cake will cause the frosting to melt and slide.
Lemon poppy seed cake FAQs
This recipe was developed for almond flour. Because almond flour behaves differently from wheat or other gluten-free flours, substitutions would require adjusting ingredient ratios and may affect texture.
Granulated sugar can replace cane sugar. Liquid sweeteners like honey or maple syrup are not recommended without rebalancing liquids, as they can make the batter too wet.
An 8-inch square or 8-inch round pan works well. For a loaf pan (4.5 x 8.5 inches), increase the bake time to about 40–50 minutes.
Yes—they’re optional but add texture and a classic visual touch.
Yes—orange or lime zest and juice can be substituted for lemon for a different flavor profile.
The cake can be made dairy-free by using plant-based cream cheese and butter in the frosting (you may need more powdered sugar and to omit lemon juice to prevent thinning). This recipe is not easily made vegan because the eggs are essential for structure and moisture.
More almond flour cake recipes
Almond Flour Lemon Blueberry Bread-
Almond Flour Coconut Lime Cake
-
Almond Flour Strawberry Cake with Strawberry Frosting
-
Cherry Almond Cake
📖 Recipe
Almond Flour Lemon Poppy Seed Cake
Ingredients
For the cake:
- 2 ½ cups (260 g) fine blanched almond flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup (120 g) cane sugar
- 3 tablespoons lemon zest (about 3 medium lemons)
- 4 large eggs, room temperature
- ¼ cup (60 ml) olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon almond extract
For the frosting:
- 4 ounces (113 g) full-fat cream cheese, room temperature
- ¼ cup (56 g) unsalted butter, room temperature
- 1 ½ cups (180 g) powdered sugar, sifted if lumpy (plus more if needed)
- 1 ½ teaspoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Grease an 8-inch square pan and line with parchment, leaving a slight overhang.
- Whisk together almond flour, poppy seeds, baking powder, and salt in a medium bowl; set aside.
- Combine sugar and lemon zest in a small bowl and rub between your fingers until the mixture feels wet.
- In a large bowl, whisk eggs, the sugar/zest mixture, oil, lemon juice, and almond extract.
- Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined.
- Pour batter into the prepared pan and spread evenly with an offset spatula.
- Bake 26–28 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan before frosting.
- To make frosting, beat cream cheese and butter together until smooth. Add powdered sugar, lemon juice, and zest, and beat until creamy, scraping the bowl as needed.
- Spread frosting over the cooled cake and top with additional lemon zest if desired.
Notes
- Rubbing the zest with sugar releases essential oils and boosts the lemon flavor.
- If you don’t have a kitchen scale, measure almond flour using the spoon-and-level method to avoid packing the flour.
- Fold the batter only until combined to prevent a dense cake.
- For a thicker, sweeter frosting, add more powdered sugar to taste.
Nutrition Facts per Serving
Calories: 255 kcal | Carbohydrates: 23 g | Protein: 7 g | Fat: 17 g | Saturated Fat: 3 g | Fiber: 2 g | Sugar: 19 g