Can another type of flour be used in place of the almond flour?

I haven't tested this cake with any other type of flour. As almond flour has a distinct texture with a high fat and moisture content, substituting other types of flours would require changing the ratio of ingredients.

Can another type of sweetener be used in place of the cane sugar?

If you don't have cane sugar, you can use granulated sugar. I have not tested this recipe with other types of sweeteners. I don't recommend substituting with liquid sweeteners such as honey or maple syrup as it will add too much liquid to the batter and result in a mushy cake.

What size cake pan is best for this recipe?

This cake works in an 8-inch square pan or 8-inch round pan. You can also make it in a 4.5 x 8.5 inch loaf pan but you'll need to increase the baking time to 40-50 minutes.

Can the poppy seeds be left out?

Yes, you can leave out the poppy seeds if you prefer.

Can this cake be made using a different type of citrus fruit?

Absolutely! You can substitute orange or lime zest and juice for the lemon.

Can this cake be made dairy-free and vegan?

This cake can be made dairy-free by substituting plant-based alternatives for the cream cheese and butter in the frosting. If you do this, just note that the frosting will be a little runny so I suggest omitting the lemon juice and adding more powdered sugar. This cake cannot be made vegan as the eggs are required for moisture and structure.

Almond Flour Lemon Poppy Seed Cake

Description

This gluten-free Almond Flour Lemon Poppy Seed Cake is filled with fresh lemon flavor and poppy seeds and topped with a rich lemon cream cheese frosting!

Ingredients

For the cake:

2 1/2 cups (260g) fine blanched almond flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup (120g) cane sugar
3 tablespoons lemon zest (about 3 medium lemons)
4 large eggs, room temperature
1/4 cup (60ml) olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon almond extract

For the frosting:

4 ounces (1/2 block) full fat cream cheese, room temperature
1/4 cup (56g) unsalted butter, room temperature
1 1/2 cups (180g) powdered sugar, sifted if lumpy (plus more if necessary)
1 1/2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest

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Instructions

Preheat oven to 350F. Grease the bottom and sides of an 8-inch square pan and line it with slightly overhanging parchment paper.
In a medium-sized bowl, whisk together the almond flour, poppy seeds, baking powder and salt. Set aside.
In small bowl, combine the sugar and lemon zest. Rub between your fingers to release the oils from the zest. The mixture will feel wet.
In a large bowl, whisk together the eggs, sugar/zest mixture, oil, lemon juice and almond extract.
Add the dry ingredients to the wet mixture and use a spatula to gently fold in. Be careful not to over mix.
Pour the batter into the prepared pan and use an offset spatula to spread it out evenly.
Bake for 26-28 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pan before frosting.
To make the frosting, use a stand or handheld electric mixer to cream together the cream cheese and butter. Add the powdered sugar, lemon juice and zest, and beat on medium high speed until smooth and creamy. Stop to scrape down the sides as necessary.
Spread frosting over cake and top with extra lemon zest (optional).

Notes

While you can simply add the sugar and zest to the wet ingredients separately, I like to rub them together so the oils release from the lemon zest. This will maximum the cake’s lemon flavor.
If you don’t have a kitchen scale to weigh your almond flour, make sure to measure it by using the spoon and level method and a dry measuring cup.
Fold in the dry ingredients until just incorporated. If you over mix the batter, the cake will turn out dense and may even sink in the middle.
I don’t enjoy an overly sweet cream cheese frosting, so I didn’t use a lot of powdered sugar. This results in a thinner frosting. If you prefer your frosting sweeter and/or thicker, just add more powdered sugar.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe