With a bright lemon taste, subtle sweetness, full of good fats, and generally lower in gluten, this is a lemon poppy cake you and your family won’t be able to keep their hands off of!

Lemon Poppy Cake

Serves 8-12

Shopping List

  • 1 cup spelt flour

  • 3/4 cup almond flour

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp kosher salt

  • 1 scant cup sugar

  • zest of 2 medium or 3 small lemons

  • 1/2 cup milk + 1 tbsp fresh lemon juice

  • 3 large eggs

  • 3 tbsp lemon juice + 2 tbsp for the frosting

  • 2/3 cup every day olive oil

  • 1.5 tbsp poppy seeds

  • 3/4 cup powdered sugar



Preheat oven to 350 degrees. Spray an 8 inch loaf pan with nonstick baking spray.

Whisk the dry ingredients in a medium bowl and set aside (flours, baking powder, baking soda, salt).

Combine 1 tbsp of fresh lemon juice and the milk and allow to sit for a couple minutes.

In a large bowl, using your fingers, mix together the lemon zest and sugar until it looks like rough sand. Next, whisk in the milk, 3 tbsp of lemon juice, and the 3 eggs to the sugar and zest mixture. Slowly pour in the dry ingredients to the wet ingredients. Once combined, pour in the 2/3 cup of olive oil and the 1.5 tbsp of poppy seeds.

Pour mixture into the prepared loaf pan and place in your preheated oven. Bake for 50-60 minutes, until a toothpick comes out clean. Whisk together the remaining lemon juice + powdered sugar for the glaze in a separate bowl; set aside.

Allow to cool before pouring the glaze on top.

Lemon poppy olive oil cake with candied lemons