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by Stella Drivas — August 19, 2026 
This lemon poppyseed loaf cake is a healthy, fresh and delicious coffee companion. Its easy to make in one bowl and gluten free!
This simple gluten-free lemon poppyseed loaf cake comes together in one bowl using nourishing, everyday ingredients. The batter relies on a balanced blend of oat flour and almond flour, providing a tender crumb without any refined gluten.
Extra virgin olive oil adds heart-healthy fats, while plain Greek yogurt boosts the protein content and guarantees a soft, moist texture without relying on sticks of butter.
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Healthier Glazed Lemon Poppyseed Loaf Cake
This lemon poppyseed loaf cake is a healthy, fresh and delicious coffee companion. Its easy to make in one bowl and gluten free!
Ingredients
- ½ cup (100 g) granulated sugar
- Zest + juice of 1 medium lemon
- 3 eggs
- ¼ cup (60 ml) olive oil
- ¼ cup (50 g) Greek yogurt
- 1 tsp almond extract, or vanilla
- 1 cup (112 g) almond flour
- ¾ cup (90 g) oat flour
- 2 tbs tapioca starch, or arrowroot powder, cornstarch, coconut flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 1 tbs poppyseeds
Lemon Glaze
- â…“ cup (40 g) powdered sugar, sifted
- 1 tbs fresh lemon juice
- 2 tsp milk
Instructions
- Preheat the oven to 375ºF. Line an 8- by 4-inch loaf pan with parchment paper.
- In a large bowl, use your fingers to rub the sugar and lemon zest together so that the oils in the citrus are released (this is optional but it really helps the lemon flavor pop!).
- Whisk in the eggs, olive oil, and yogurt until smooth, then the lemon juice and almond extract. Whisk in the almond flour, oat flour, arrowroot, baking powder, salt, and poppyseeds.
- Scrape the batter into the prepared pan.
- Bake for 40 to 45 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then unmold the loaf and cool it completely on a rack.
Lemon Glaze:
- In a small bowl whisk together the powdered sugar and lemon juice until smooth. Add the milk or cream 1 teaspoon at a time, until you have an easy-to-drizzle consistency.
- Spoon the glaze over the cooled loaf. Allow at least 30 minutes for the glaze to harden, then garnish with lemon slices or zest, if desired, and slice and serve.
- Stored in an airtight container or bag, the loaf will keep for 3 days at room temperature. The flavor is even better the next day!
Notes
You may also like this Healthier Lemon Olive Oil Cake
- Make sure you use gluten free oat flour to keep this gluten free!
- You can also use sour cream in place of the Greek yogurt.
Serving: 1slice, Calories: 295kcal, Carbohydrates: 31g, Protein: 8g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 62mg, Sodium: 208mg, Potassium: 87mg, Fiber: 3g, Sugar: 18g, Vitamin A: 91IU, Vitamin C: 1mg, Calcium: 129mg, Iron: 2mg
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