Iced Lemon Poppyseed Cake [Gluten-Free]

A delicate gluten-free cake doused with fresh lemon and crunchy poppyseeds, then drizzled with a fresh lemon glaze and topped with pastel sprinkles!

Lemon Poppyseed

It’s finally spring!

What does springtime remind you of? For me, it’s sunshine, flowers, lemon treats, candy, Easter, and family.

Growing up, my family celebrated spring with the onset of Easter. We would start our traditions with dying hard boiled eggs and baking lots of treats the week leading up to Easter Sunday.

Then on Easter morning, our festivities would begin with me and my two brothers searching for our hidden Easter baskets – that were always filled with goodies along with something special just for each of us. For me it was probably something pink, like a stuffed animal or some little trinket. We would then head outside to scour our yard for the hidden Easter eggs — these were the colorful plastic ones filled with yummy candy.

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We would then put on our fanciest clothes that my mom selected for the special day. For me it was a pretty dress, a fancy hat, patent leather shoes, and a matching purse.  And then we would hop in the car and head to church.

Afterwards, we would sometimes go to a fancy restaurant for a meal, but normally we would head home and partake in my mom’s wonderful cooking, which would end with one of her fabulous desserts – such as a bunny shaped coconut cake!

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I cherish these wonderful memories and traditions of springtime and Easter — which I have kept going with my husband and son. And even though my son is now a young adult, I still hide a treat-filled basket for him and make him find the hidden brightly colored plastic eggs in our yard!

As well, I also cook a delicious dinner, followed by some kind of mouth-watering dessert. So, this year, one of the things I’m baking is this flavorful Iced Lemon Poppyseed Cake, which also happens to be gluten-free.

This cake is super easy to make. It has a light, delicate texture due to the almond and rice flours. The tangy lemon flavor is amazing throughout the cake and in the icing, and the poppyseeds enhance the texture and flavor. So, even if you don’t need to eat gluten-free, you will love this cake!

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Iced Lemon Poppyseed Cake (gluten-free)

  • Servings: 10
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Lemon Poppyseed-11 SM


For the cake:

  • 1 cup granulated sugar
  • 1/2 cup avocado oil (or vegetable oil)
  • 2 large eggs, room temperature
  • 1/2 cup lemon yogurt (I used Siggi’s brand}
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 2 teaspoons lemon zest (from 1 lemon)
  • 1 cup almond flour (fine grind)
  • 1 cup rice flour
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon poppyseeds

For the icing:

  • 1 cup confectioners sugar
  • 2 tablespoons fresh lemon juice
  • Pastel sprinkles (optional)


  1. Heat your oven to 350 degrees. Using a non-stick spray, lightly spray a 10×5-inch loaf pan, then line with parchment paper so there is an overhang, and set aside.
  2. To make the cake: Into a large bowl, whisk together the sugar, oil, eggs, yogurt, vanilla and lemon juice and zest until fully incorporated. Then add the flours, salt, baking powder, baking soda and poppyseeds and mix until there are no lumps.
  3. Pour batter into prepared pan and bake for 50-60 minutes, or until toothpick inserted into the middle comes out clean. Cool on a wire rack for 30 minutes, then remove from pan and let cool completely.
  4. While the cake is cooling, make the glaze: Into a small bowl add the sugar and lemon juice and whisk, add more sugar or lemon juice depending on the consistency you like.
  5. When the cake is cool, drizzle the top with the glaze and add the sprinkles. Slice and enjoy!

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Happy Easter. Happy Spring! If you make this Iced Lemon Poppyseed Cake, I hope it becomes one of your new baking traditions each springtime!



[Recipe adapted from Giadzy]


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