Lemon Poppy Seed Pound Cake

a loaf of Lemon Poppyseed Pound Cake with three slices cut on a marble surface

5 from 1 reviews

This gluten-free lemon poppy seed bread loaf is both moist and fluffy, covered with a simple glaze, and bursting with bright lemon flavor.



For the Pound Cake:

For the Glaze:


  1. Preheat the oven to 350 F.
  2. In a medium sized bowl, whisk together the flour, baking powder, lemon zest, poppy seeds, and sea salt.
  3. Add the butter, cream cheese, and vanilla extract to a large bowl. Beat with an electric mixer for 1-2 minutes until fully combined and fluffy.
  4. Add the coconut sugar to the bowl and mix for an additional minute, then beat in the eggs.
  5. Add the flour mixture to the butter mixture 1/2 cup at a time, mixing thoroughly.
  6. Line a loaf pan with parchment paper, or grease with butter, then fill with the batter. Bake for 50-55 minutes, until the top is browned and a toothpick inserted into the middle of the loaf comes out clean.
  7. Let the bread cool for at least one hour, then make the glaze. In a small bowl, combine the powdered sugar, poppy seeds, and lemon juice. Pour the glaze over the bread, sprinkle with lemon zest, slice, and serve!


Keywords: lemon poppy seed bread, lemon bread, gluten free lemon poppy seed bread, lemon quick bread, lemon cake