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Gluten-Free Lemon Poppy Seed Loaf with Almond Glaze

Name: Gluten-Free Lemon Poppy Seed Loaf with Almond Glaze
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American-inspired
Ingredients: 3 large eggs; 1/2 cup raw honey or maple syrup; 1/3 cup fresh lemon juice (about 1-2 lemons); 2 tablespoons lemon zest (about 2 lemons); 1/3 cup melted coconut oil, plus extra for greasing; 1 teaspoon pure vanilla extract; 2 cups almond flour (blanched, finely ground); 1/4 cup coconut flour; 2 tablespoons poppy seeds; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 cup powdered almond flour (blanched and finely ground, or almond meal sifted fine); 3 tablespoons raw honey or maple syrup; 1 tablespoon almond milk (unsweetened); 1/2 teaspoon vanilla extract

By Freeflourish Editorial TeamPublished Apr 30, 2026 | Updated Jul 7, 2026

American-inspired 55 mins glutenfreegrainfreedairyfreefamilyfriendlybakingdesserteasysnackfreezableholidayclassicquickrecipes

Gluten-Free Lemon Poppy Seed Loaf with Almond Glaze with measured ingredients, 55-minute timing, 8-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 40 min

Total 55 min

Servings 8

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 8

3 large eggs
1/2 cup raw honey or maple syrup
1/3 cup fresh lemon juice (about 1-2 lemons)
2 tablespoons lemon zest (about 2 lemons)
1/3 cup melted coconut oil, plus extra for greasing
1 teaspoon pure vanilla extract
2 cups almond flour (blanched, finely ground)
1/4 cup coconut flour
2 tablespoons poppy seeds
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup powdered almond flour (blanched and finely ground, or almond meal sifted fine)
3 tablespoons raw honey or maple syrup
1 tablespoon almond milk (unsweetened)
1/2 teaspoon vanilla extract

FreeFlourish Gluten-Free Paleo Lemon Poppy Seed Loaf with Almond Glaze ingredients

Instructions

Preheat your oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan with coconut oil and line with parchment paper for easy removal.
In a large mixing bowl, whisk together the eggs and honey (or maple syrup) until smooth and slightly frothy.
Add the fresh lemon juice, lemon zest, melted coconut oil, and vanilla extract to the wet mixture. Whisk to combine thoroughly.
In a separate bowl, sift together almond flour, coconut flour, baking soda, and sea salt. Stir in the poppy seeds evenly.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake for about 38-42 minutes, or until a toothpick inserted into the center comes out clean and the loaf is golden on top.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before glazing.
To prepare the almond glaze, whisk together powdered almond flour, honey (or maple syrup), almond milk, and vanilla extract in a small bowl until smooth and pourable. Add a drop more almond milk if glaze is too thick.
Drizzle the almond glaze evenly over the cooled lemon poppy seed loaf. Let the glaze set for at least 15 minutes before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate up to 7 days, or freeze slices individually wrapped for up to 2 months.