Honey, Lemon & Poppy Seed Cake

Honey, Lemon & Poppy Seed Cake

Thankfully, I do not have any dietary restrictions except the obvious self-imposed one of avoiding meat, poultry and seafood. Still, I do enjoy gluten-free options and like to offer up gluten-free recipes for my readers who do suffer from food allergies. Tthis recipe for a gluten-free honey, lemon and poppy seed cake is a perfect dessert to end a special meal I prepared last Friday. It's easy to prepare and is sweetened with a bit of honey.

On the menu with:
Mixed Greens with Blueberry Vinaigrette
Cheese and Herb Fritters with Tomato Balsamic Jam

Gluten-Free Honey, Lemon & Poppy Seed CakeGluten-Free Honey, Lemon & Poppy Seed Cake
Recipe by
Published on April 3, 2008

Fragrant, soft and moist, and lightly sweetened, this gluten-free loaf is a great guilt-free treat or dessert

Preparation: 10 minutes
Cooking time: 30 to 40 minutes

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  • 3 eggs
  • 3 to 4 tablespoons honey
  • 3/8 cup olive oil
  • grated zest from 1 lemon (1 tablespoon)
  • juice from 1/2 large lemon (1 1/2 tablespoons)
  • 4 1/2 oz (125 g) ricotta cheese
  • 3/4 cup almond flour
  • 1 3/4 cup rice flour
  • 1 teaspoon baking powder
  • 3 to 4 tablespoons poppy seeds
  • Preheat an oven to 350°F and grease a 9-inch loaf pan.

  • In a large mixing bowl, whisk together the eggs and honey for a few minutes. Add the oil, lemon zest, lemon juice and ricotta. Stir until well combined.

  • Add the almond and rice flours to the bowl along with the baking powder, and stir for another minute or two or until combined. Stir in the poppy seeds.

  • Transfer the batter to the prepared loaf pan and bake for 30 to 40 minutes or until the cake is browned and a cake tester comes out clean.

Makes 6 to 8 servings
Honey, Lemon & Poppy Seed Cake


Peter M said...

Bring on the lemon & poppyseed...people are starting to bake cakes, loaves and muffins like this.

It must be spring.

KayKat said...

Hmm ... never tried almond flour! Is it denser than using wheat flour?

Looks delicious!

Lisa Turner said...


Almond flour has about the same density as whole wheat flour, maybe a bit denser. It resembles chickpea flour.

Johanna GGG said...

Looks delicious - I always treat ground almonds and almond flour as the same ingredient but probably shouldn't from what you said - although I don't recall seeing almond flour but will keep an eye out for it

Lisa Turner said...

Johanna, as far as I understand, almond flour is simply ground almonds. This is actually the first time I have used almond flour, so I'm new to this ingredient. I'm looking forward to experimenting with it in future.

Unknown said...

Very interesting recipe.I always make this cake using plain flour,almond meal and rice flour combo sounds different.I guess it is much healthier.Thanks for sharing the recipe

eatme_delicious said...

Beautiful cake!