Celebrate Citrus Season with this Grain Free Lemon Poppy Seed Loaf Cake
I’ve never been a huge lemon loaf gal, but citrus season in AZ hits a different type of way when you are biting into Lemon Poppy Seed Loaf Cake. Especially when you may have picked the lemons yourself.
My Grain-Free Ratio for this Lemon Loaf….
For this lemon loaf recipe, which you may have already guessed by the name- is completely grain-free and also dairy-free making it perfect to any of those sensitive to either food group. I use a ratio of 1 part cassava flour, 1 part coconut flour, to 3 parts almond flour. The mixture results in a very bread like dessert consistency as opposed to some dishes consisting of all almond flour, which can result in a very dense cake.
Let’s talk Lemons.
You can use regular lemons or I used Meyer lemons in this lemon poppy seed loaf cake. Meyer lemons are sweeter than traditional lemons. You still wouldn’t want to bite into them like an orange, but they are amazing for desserts. You can only find Meyer Lemons in the winter time which makes them a fun treat when they start popping up at the grocery stores and farmer’s markets.
Anywho, get your baking caps on folks- this recipe is definitely something to write home to yo momma!
Grain Free Lemon Poppy Seed Loaf Cake
Tired of banana bread?! Make all your citrus dreams come true during citrus season with this Grain Free Lemon Poppy Seed Loaf Cake!
Ingredients
- Lemon Loaf:
- 1 1/2 cup Almond Flour
- 1/2 cup Cassava Flour
- 1/2 cup Coconut Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1/2 cup Coconut Oil
- 1 cup Smart Sugar (you can sub regular sugar)
- 3 eggs
- 1/2 cup Almond Milk
- 1 tsp Vanilla
- 1/2 cup Lemon Juice
- 2 tbsp Lemon Zest
- Lemon Glaze
- 1 1/2 cup Powdered Sugar
- 2 tbsp Almond Milk
- 1 tsp Lemon Juice
- Optional: Additional Zest for the top
Instructions
Preheat oven to 325 degrees. In medium mixing bowl add almond flour, cassava flour, coconut flour, salt, baking soda, and baking powder. Whisk together
in a separate bowl. Add smart sugar and oil. Mix together. Add in eggs and beat until combined. Add vanilla and lemon juice and mix well. Add in 1/2 of the dry ingredients to the wet ingredients. Mix. Add in almond milk, and rest of dry ingredients and mix. Fold in lemon zest and poppy seeds until combined.
Line a 9x4 bread pan with parchment and grease pan. Add batter, using a spatula smooth out the top. Bake for 50 minutes or until you can insert a toothpick and it comes out clean.
Remove bread and allow to completely cool. To make the icing, combine powdered sugar, almond milk, and lemon juice and whisk until combined. Once lemon loaf is completely cooled drizzle your icing over the top. Add extra lemon zest if desired.
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