Gluten free: Moist lemon and poppy seed bread

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This delicious, very moist lemon and poppy seed bread is a quick and very easy sweet treat to satisfy all your morning tea guests, even your gluten-free friends and family.

Blanched almond flour can be substituted for regular, plain flour if you prefer.

Serves 8 pieces



  • 6 tablespoons butter
  • 1 lemon for zesting
  • 80mL lemon juice
  • 3 eggs
  • 1/2 cup sugar, your preferred type
  • 1 1/2 cup blanched almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons poppy seeds
  • 1 pinch of salt


  • 500g of your favourite berries (fresh or frozen)
  • 60mL water
  • 2 tablespoons sugar, your preferred type


    1. Preheat oven to 180C.
    2. Whisk butter, lemon zest, lemon juice, eggs, and sugar together.
    3. Add the blanched almond flour, baking powder, pinch of salt, and poppy seeds.
    4. Whisk until combined.
    5. Line a loaf pan with baking paper, ensuring that there is enough overhang.
    6. Transfer the batter to the pan and bake for 30 minutes, then check, If necessary, bake for another 5 – 10 minutes, or until the top is golden brown and set in the middle.
    7. Remove the bread from the oven.
    8. Set bread aside to cool.
    9. While the bread is cooling, place the berries and water in a small pan over medium-high heat and bring to a boil.
    10. When the berries and water begin to boil, turn the heat down to a low setting, and continue to simmer.
    11. Add in the sugar set aside for the glaze, and break up the berries.
    12. Continue to simmer until the glaze thickens and reduces. This will take at least 10 minutes.
    13. Drizzle the glaze onto the loaf, when the loaf is still warm to touch.

OPTIONAL: If you don’t like berry seeds, you can run the glaze through a food processor then strain the broken up seeds out, prior to drizzling over the loaf.


Have you tried this recipe?

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