Almond Flour Lemon Poppy Seed Cake Recipe

I packed this gluten-free almond flour lemon poppy seed cake with bright citrus, tender crumb, and a rich lemon cream cheese frosting that makes every slice irresistible. It’s the kind of cake I’d proudly bring to any brunch, shower, or spring celebration.

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I’m obsessed with this Almond Flour Lemon Poppy Seed Cake because it tastes bright, rich, and a little reckless in the best way. I get that fresh lemon hit right away, then the tender crumb comes in and makes the whole slice feel extra lush without being heavy.

And those poppy seeds? Tiny little crunches that keep every bite interesting.

I love the tangy lemon cream cheese frosting because it cuts through the sweetness and makes me go back for another forkful before I’ve even finished the first. But honestly, the real pull is that sharp-sweet citrus bite.

So good.

Ingredients

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Almond flour keeps it tender, nutty, and naturally gluten-free without tasting “healthy.
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Sugar sweetens the lemon bite, so the cake feels bright, not sharp.
Eggs add structure, protein, and that soft bakery-style crumb you’ll want.
Oil or butter brings moisture.
Butter’s richer, oil keeps it extra plush.
Greek yogurt or sour cream adds tang and keeps things from drying out.
Lemon zest is where the sunny, real lemon flavor really shows up.
Lemon juice adds fresh tartness that cuts through the rich almond base.
Vanilla rounds everything out, so it tastes cozy, not just citrusy.
Baking powder and soda help the cake rise without getting too dense.
Poppy seeds add tiny crunch and make every slice look bakery-case cute.
Cream cheese frosting is tangy, creamy, and honestly hard not to swipe.
Plus, butter makes the frosting smooth, rich, and a little more indulgent.
Powdered sugar lets you control sweetness, which I love for lemon desserts.
Basically, lemon in the frosting keeps the whole cake fresh and balanced.

Ingredient Quantities

For the cake:
- 2 1/2 cups (280 g) blanched almond flour
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1/3 cup (80 ml) neutral oil or melted unsalted butter
- 1/2 cup (120 g) plain Greek yogurt or sour cream
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 tablespoons poppy seeds

For the lemon cream cheese frosting:
- 8 ounces (225 g) cream cheese, softened
- 4 tablespoons (55 g) unsalted butter, softened
- 1 to 1 1/2 cups (120 to 180 g) powdered sugar, sifted to taste
- 1 to 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of fine sea salt

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9 inch round cake pan with parchment and lightly grease the sides.

2. In a large bowl whisk together two and a half cups blanched almond flour, three quarters cup granulated sugar, one teaspoon baking powder, one quarter teaspoon baking soda, and one quarter teaspoon fine sea salt until evenly combined.

3. In a separate bowl whisk three large room temperature eggs, one third cup neutral oil or melted unsalted butter, one half cup plain Greek yogurt or sour cream, one quarter cup fresh lemon juice, one teaspoon vanilla extract, and two tablespoons fresh lemon zest until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined and no dry streaks remain. Fold in two tablespoons poppy seeds.

5. Transfer batter to the prepared pan, smooth the top, and bake in the center of the oven for 28 to 36 minutes or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool the cake in the pan on a wire rack for about 15 minutes, then run a knife around the edge, invert onto the rack, remove parchment, and cool completely before frosting.

7. For the frosting beat eight ounces softened cream cheese and four tablespoons softened unsalted butter together until smooth and creamy.

8. Gradually beat in one to one and a half cups sifted powdered sugar to taste, then add one to two tablespoons fresh lemon juice, one teaspoon lemon zest, and a pinch of fine sea salt; adjust sugar and lemon to reach desired sweetness and spreading consistency.

9. Once the cake is fully cool, spread the lemon cream cheese frosting evenly over the top and sides. Chill for at least 30 minutes to set, then slice and serve.

Equipment Needed

1. 9 inch round cake pan, lined with parchment and lightly greased
2. Parchment paper and kitchen scissors or bench scraper to trim it
3. Mixing bowls, at least one large and one medium
4. Whisk and rubber or silicone spatula for folding and smoothing
5. Measuring cups and spoons and a kitchen scale for best accuracy
6. Microplane or fine grater for lemon zest
7. Hand mixer or stand mixer for the frosting (or a sturdy whisk if needed)
8. Wire cooling rack
9. Toothpick or cake tester to check doneness

FAQ

Can I substitute regular flour for almond flour? No, this recipe is formulated for blanched almond flour. Regular wheat flour will change texture, rise and liquid needs. If you must substitute, use a tested wheat recipe instead.

Why did my cake turn out dense or gummy? Likely causes are overmixing almond flour batter, using cold eggs or yogurt, or not measuring almond flour by weight. Gently fold ingredients, use room temperature eggs and yogurt, and weigh the almond flour for best texture.

Can I make this cake dairy free? Yes. Replace yogurt with a dairy free thick yogurt and use melted dairy free butter or neutral oil in both cake and frosting. For the frosting, use a dairy free cream cheese alternative and adjust powdered sugar and lemon juice for texture and taste.

How should I store the cake and how long will it keep? Refrigerate the frosted cake in an airtight container for up to 4 days. Unfrosted cake layers can be wrapped tightly and kept in the refrigerator for 3 days or frozen up to 1 month.

How do I get a smooth, spreadable lemon cream cheese frosting? Beat the softened cream cheese and butter until completely smooth, then add powdered sugar gradually until you reach desired thickness. Add lemon juice sparingly to loosen the frosting and more powdered sugar if it becomes too thin.

Can I make this ahead or freeze it? Yes. Bake the cake layers and cool completely, then wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before frosting. You can also freeze a fully assembled cake, well wrapped, for up to 1 month and thaw in the refrigerator.

Almond Flour Lemon Poppy Seed Cake Recipe Substitutions and Variations

Almond flour
- Almond meal or finely ground blanched almonds, 1:1 (may be slightly coarser)
- Sunflower seed flour, 1:1 (avoid if nut allergy; may turn green when combined with baking soda, still edible)
- Oat flour, use 3/4 to 1 times the amount and add an extra egg white or 1 to 2 tablespoons tapioca starch for structure
Eggs
- Flax eggs: 1 tablespoon ground flaxseed + 3 tablespoons water per egg, mix and rest 5 minutes
- Chia eggs: 1 tablespoon chia seeds + 3 tablespoons water per egg, mix and rest 10 minutes
- Applesauce or mashed banana: 1/4 cup per egg, best for moist cakes but may add flavor
Neutral oil or melted butter
- Melted coconut oil, 1:1 (use refined for neutral flavor)
- Extra Greek yogurt, replace up to half the oil with yogurt for a denser, moister crumb
- Unsweetened applesauce, replace half to all of the oil to reduce fat and add moisture
Cream cheese (for frosting)
- Mascarpone, 1:1, milder and silkier texture
- Full fat Greek yogurt, strain well and use slightly less by volume, yields tangy, lighter frosting
- Buttercream alternative: increase butter and powdered sugar and add lemon to taste if dairy cream cheese is unavailable

Pro Tips

1. Toast the almond flour briefly in a dry skillet or 350°F oven for 5 to 7 minutes if you want a deeper, nuttier flavor, but let it cool completely before mixing so it does not melt the butter or warm the eggs.
2. Make sure eggs, yogurt and butter or oil are truly at room temperature so the batter emulsifies smoothly; cold ingredients can give a grainy texture and lead to a denser crumb.
3. Fold the wet and dry just until there are no dry streaks, then stop. Overmixing will make the cake heavy. When folding in poppy seeds, stir gently so they stay distributed and do not burst.
4. Test doneness with a toothpick at the center. Pull it out when it has a few moist crumbs, not bone dry, to keep the cake tender and avoid dryness from overbaking. Cool completely before frosting so the frosting does not slide or become runny.
5. For the frosting, beat cream cheese and butter until utterly smooth, then add powdered sugar a little at a time until you reach your preferred sweetness and spreadability. If the frosting is too loose add more sugar, if too stiff add a teaspoon of lemon juice or a few drops of milk to loosen it up.

Almond Flour Lemon Poppy Seed Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

422

kcal

Equipment: 1. 9 inch round cake pan, lined with parchment and lightly greased
2. Parchment paper and kitchen scissors or bench scraper to trim it
3. Mixing bowls, at least one large and one medium
4. Whisk and rubber or silicone spatula for folding and smoothing
5. Measuring cups and spoons and a kitchen scale for best accuracy
6. Microplane or fine grater for lemon zest
7. Hand mixer or stand mixer for the frosting (or a sturdy whisk if needed)
8. Wire cooling rack
9. Toothpick or cake tester to check doneness

Ingredients

For the cake:
2 1/2 cups (280 g) blanched almond flour
3/4 cup (150 g) granulated sugar
3 large eggs, room temperature
1/3 cup (80 ml) neutral oil or melted unsalted butter
1/2 cup (120 g) plain Greek yogurt or sour cream
2 tablespoons fresh lemon zest (about 2 lemons)
1/4 cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons poppy seeds
For the lemon cream cheese frosting:
8 ounces (225 g) cream cheese, softened
4 tablespoons (55 g) unsalted butter, softened
1 to 1 1/2 cups (120 to 180 g) powdered sugar, sifted to taste
1 to 2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Pinch of fine sea salt

Directions

Preheat oven to 350°F (175°C). Grease and line the bottom of a 9 inch round cake pan with parchment and lightly grease the sides.
In a large bowl whisk together two and a half cups blanched almond flour, three quarters cup granulated sugar, one teaspoon baking powder, one quarter teaspoon baking soda, and one quarter teaspoon fine sea salt until evenly combined.
In a separate bowl whisk three large room temperature eggs, one third cup neutral oil or melted unsalted butter, one half cup plain Greek yogurt or sour cream, one quarter cup fresh lemon juice, one teaspoon vanilla extract, and two tablespoons fresh lemon zest until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined and no dry streaks remain. Fold in two tablespoons poppy seeds.
Transfer batter to the prepared pan, smooth the top, and bake in the center of the oven for 28 to 36 minutes or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cake in the pan on a wire rack for about 15 minutes, then run a knife around the edge, invert onto the rack, remove parchment, and cool completely before frosting.
For the frosting beat eight ounces softened cream cheese and four tablespoons softened unsalted butter together until smooth and creamy.
Gradually beat in one to one and a half cups sifted powdered sugar to taste, then add one to two tablespoons fresh lemon juice, one teaspoon lemon zest, and a pinch of fine sea salt; adjust sugar and lemon to reach desired sweetness and spreading consistency.
Once the cake is fully cool, spread the lemon cream cheese frosting evenly over the top and sides. Chill for at least 30 minutes to set, then slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.