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Satisfying my sweet tooth the healthier way with this Lemon Poppyseed Cake with Citrus Honey Glaze. Extra light and moist, this cake is made with fresh Meyer lemons, Greek yogurt, and swirled with nutty poppy seeds. Lightly sweetened with a touch of honey, kept moist with heart-healthy extra-virgin olive oil, and finished generously with a sweet citrus honey glaze. You’d never guess this delicious cake is made on the healthier side…and gluten-free too. Every last crumb is SO GOOD. Enjoy for brunch, as an afternoon snack with a latte, or for dessert with ice cream on the side.

overhead photo of Lemon Poppyseed Cake with Citrus Honey Glaze

And just like that, we’ve made it to Friday! When I was a kid, Friday was my absolute favorite day of the week. Friday meant it was the last day of school and I had two full days of absolutely zero school ahead of me. It was always such a relief once Friday finally rolled around. Plus, I knew that after school there would be a very good chance I could convince my mom to bake something sweet with me, normally cookies.

I still look forward to Friday, but probably more because it’s been ingrained into me to just love this day. I don’t actually have a favorite day anymore, I usually wake up pretty excited and full of energy to tackle whatever is on my list that day…Monday through Sunday (though I still don’t love Sundays). But something about Friday holds so much excitement. It’s the end of the week (and this week was a great one!), things usually slow down for the next couple of days, and life chills out.

cake batter in mixing bowl before baking

And that right there is reason enough to celebrate…

Which is why I (mostly) reserve Fridays for something sweet. We took a quick break last week to share one of my go-to weekend breakfasts. But this week it’s back to something sweet. Enter this oh so pretty, and perfectly lemon, poppy seed cake. It’s healthy(ish), so easy to make, gluten free (if you need it to be), and most importantly?

Insanely delicious.

drizzling honey glaze over cake

The Inspiration.

I’ve talked about this before, but I find a lot of inspiration from the seasons and the produce that goes along with each season. The more time I spend developing recipes, the more I lean on the food itself for inspiration. Currently, winter citrus is my main focus. I can’t stop both cooking and baking with all the wonderful citrus that’s currently in the market.

I shared a savory salmon early this week, and today, it’s cake. And you guys? This cake is so good. I used Meyer lemons for incredible tang and sweetness. I also used vibrant blood oranges in the glaze to add a pop of color.

Citrus Honey Glaze in mixing bowl

Best (healthy) lemon poppy seed cake…details.

The cake batter is simple, easy, no fuss, and can even be made gluten free. I used olive oil and Greek yogurt to not only keep the cake light and moist but to add additional flavor. If you’re new to baking with olive oil don’t be scared. It’s actually such a nice oil to bake with and it’s really just an added bonus that it happens to be healthy. You might think you’d be able to taste the oil but you really can’t. It only leaves the cake with a moist texture and a faint fruity hint, which pairs perfectly with the citrus.

To keep the muffins sweet, I used manuka honey Some of you might argue that honey is sugar, and all sugar is the same. I’m looking past this, and instead focusing on the benefits manuka honey is said to have. Just trust me here, it works and it’s good. If you prefer not to splurge on fancy manuka honey feel free to use regular honey too.

overhead close up photo of Lemon Poppyseed Cake with Citrus Honey Glaze

Moving along…that citrus honey glaze.

While the cake is so good on its own (really, it is), the glaze seals the deal (literally) and makes this extra special.

The first step is the citrus. I used a Meyer lemon and a blood orange. You can use all lemons too, but I love the color the blood orange adds, so pretty.

I zested the fruits with a Y peeler, then thinly sliced the zest into very thin dainty strips. Set the strips aside for a minute and mix the citrus together with the honey. Some of the citrus honey is poured over the warm cake, which helps to really lock in the moisture. The remaining citrus honey is mixed with a little powdered sugar (only just a little) and all the citrus zest. Spoon this over the cake to finish.

And that’s it…simple, pretty, perfectly sweet, extra moist SO GOOD!

side angled photo of Lemon Poppyseed Cake with Citrus Honey Glaze with 1 piece of cake cut

Even though I’ve now made this cake more times than I can count, I’m still excited to make this again soon. Maybe even this weekend, as my fridge is still full of citrus. Or maybe I’ll wait a couple of weeks and make this for Valentine’s Day. The pretty pink colors scream February.

I’ve found this to be the perfect cake to enjoy as an afternoon snack or an after-dinner dessert. We love it on its own, paired with a dollop of cream, or even a scoop of ice cream. Either way, you really can’t go wrong.

And the best part? This is super easy to make. One bowl for the batter, one bowl for the glaze, nothing too fancy, and no crazy ingredients. All around the perfect extra wintry cake.

overhead photo of Lemon Poppyseed Cake with Citrus Honey Glaze and 2 pieces of cake cut

If you make this lemon poppy seed cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lemon Poppyseed Cake with Citrus Honey Glaze.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Calories Per Serving: 438 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Citrus Honey Glaze

  • 2 tablespoons honey
  • 1 Meyer or regular lemon
  • 1 blood orange
  • 3/4 cup powdered sugar, using more as needed

Instructions

  • 1. Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper.
    2. In a large bowl, whisk together the olive oil, honey, eggs, yogurt, vanilla, lemon zest, and juice, mix until smooth and creamy. Add the all-purpose flour, almond flour, baking powder, and salt. Mix until just combined, being sure the batter is completely mixed. Stir in the poppy seeds.
    3. Pour the batter into the prepared bread pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
    4. Meanwhile, make the glaze. Remove the zest from the remaining lemon and the blood orange with a vegetable peeler in wide strips. Then thinly slice the strips. Alternately, you can just zest the lemon and orange on a Microplane.  
    5. In a medium bowl, mix together the honey and about 1/4 cup lemon juice. Drizzle 1/2 the glaze over the warm cake. To the remaining glaze, add 1 tablespoon blood orange juice and the powdered sugar, whisk until smooth. Stir in 1/2 the lemon zest and 1/2 of the orange zest.  If needed, thin the glaze by adding additional citrus juice, 1 tablespoon at a time, until drizzly. 
    6. Pour the glaze over the cake, letting it fall down the sides. Let set 5 minutes, slice and enjoy warm or at room temp.

Notes

Storing: this bread keeps well for 3-4 days at room temperature. 
To Freeze: Bake as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours. 
Gluten Free Sub: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour. Or use 1 cup coconut flour. Note I find best results using a GF flour all-purpose mix.

horizontal photo of Lemon Poppyseed Cake with Citrus Honey Glaze with 2 pieces of cake cut

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Comments

  1. Hello, I am like you and live at a higher elevation(8,300 ft for me). Would you alter this recipe for higher altitudes?

    1. Hey Libby,
      No need to make an adjustments, you can follow this recipe as is:) Please let me know if you have any other questions! xTieghan

  2. 5 stars
    Delicious! I’d never used a blood orange before, but it is beautiful and has such a nice flavor! The cake is moist and light, great flavor and pretty pink tint from the blood orange glaze, and perfect lemon flavor in the cake! So glad I tried this!

    1. Hey Ellie,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  3. The cake came out dense even though I used fage yoghurt and all purpose flour. Great taste but the texture was unfortunately not right.

    1. Hey Annie,
      Yes, that will work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. Looks great! Is there any way you’d be willing to use weights in your recipes? I find it is do much for more accurate and I have better success! Thanks for considering it!

    1. Hey Hilarie,
      You can always click on the “metric” measurements for this. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  5. 4 stars
    Hello!
    I just made this loaf and the flavors are incredible! However, the outer edges of my loaf are very golden brown and the middle of loaf is sunken. How do I fix this? I used Bob’s Redmill GF All-purpose flour and almond flour and Fage greek yogurt. I followed all of the measurements as well. Your help would be much appreciated! Thank you 🙂

    1. Hey Alexandra,
      Thanks so much for trying the recipe, so sorry your middle fell, unfortunately I think that is the result of the GF flour. xTieghan

    1. Hey Lea,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

    1. Hey Teja,
      Yes that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    Oh also adding to my previous comment, I did add one little step that helped the look of the loaf! I saw this recently on another baker’s loaf video. Half-way through baking I pulled the load out and made a really shallow slit at the center (grazed it with the point of a knife) so that the loaf could split from the center like a pound cake. When I pulled it out of the oven after it finished baking, it was puffed up like a pound cake, but after a few minutes it did come back down, but I think the slit still adds a little bit of aesthetics to it!

  7. 5 stars
    YUM! Just finished baking this and trying a slice and this is a great recipe! I didn’t use all the glazing—a little more than half of it is left in my bowl as we speak and I’m thinking maybe I’ll save it to glaze something else (maybe a strawberry lemon cake!). I was left with more than half after the first step of the glaze, so I put some extra confectioners to thicken it up a bit more. I also don’t like my pastries and baked goods super sweet. The loaf was perfect on its own!
    I followed your recipe exactly and mixed the ingredients until they were just mixed, spooned both the flour into the cups, and the loaf came out nice and fluffy. I was weary at first because I saw a lot of the comments saying it was dense, but mine came out fine. Also I can definitely taste the Manuka honey, but I love honey so I’m fine with that. This is definitely going in my recipe binder!
    I’m wondering though, do you have a version of this that would be keto friendly? No honey & no flour? Could I replace the honey with monkfruit or swerve sweetener and what would be the equivalent amount? And could I use coconut flour instead of flour?

    1. Hey Soo,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed the cake! Unfortunately I have not tested this without honey or flour so I am unsure of what the results would be. I would recommend using gluten free flour. I hope this helps, please let me know if you have any other questions! xTieghan

  8. hi!! first of all I have to say I’ve been meaning to try this recipe for weeks now! but something went wrong which really upset me 🙁 I followed your recipe, except the almond flour part, I used only whole wheat flour and I baked it for 38-40 minutes -toothpick came out clean. but I could tell something was wrong because in the oven it looked like it was puffing but then it just blew out. when I cut it I could see that it was really, really dense and wet inside like it needed more flour or less liquid something or more baking time I don’t know but my oven is busy with another thing so I couldn’t rebake it. I tried to eat it like this but it’s not enjoyable at all. now it’s been a couple of hours and I’m not even sure if I should rebake it or not. (by rebaking I mean 10-15 minutes at 300F, maybe foil covered) do you have any ideas on what could have gone wrong? or how can I fix it? thanks in advance!!

    1. Hi Irem,
      Thanks for trying the recipe, so sorry you had issues with your results. Unfortunately I would highly recommend using the almond flour. I think this was your overall issue. I hope this helps! xTieghan

  9. How come mine didn’t cook in the middle, cooked longer then recipe asks. Tasted delicious though !!!

  10. 5 stars
    Ok, though I made a bunch of substitutions and made muffins instead of a loaf, just want to say how much I like this recipe. It works very well even in spite of my substitutes (I use half farro flour, a bit less regular yogurt instead of greek, and I add a quarter cup collagen powder, just to give my toddler a little extra protein). These make the most delicate muffins, they almost feel undercooked, but they aren’t. My daughter loves them and they are a nice breakfast treat. I’ve also made them as almond flavored rather than lemon. I live in Kosovo where there’s no Meyer lemons, but I’ve been using lime or a mix of lime and lemon. Anyway, it’s a great recipe and easy to experiment with: nothing I can do seems to be able to mess it up. Thank you!

    1. I am so glad this recipe turned out so well for you, Sarah!! Thank you so much for trying this one! xTieghan

  11. I made your lemon poppyseed cake today and it was dry and lack of lemony flavor. I followed the recipe. I life in castle rock so I didn’t think I needed to change anything for higher elevation.
    Not sure what happened.
    I have made your chicken taquitos twice this week with the jalapeño pineapple salsa. Sooo delicious

    1. Hi Kelly! I am so glad you have been loving the chicken taquitos, but I apologize this cake did not turn out as expected! Did you change anything in the recipe? Or perhaps bake too long? I would love to help! xTieghan

  12. Looking forward to making this! One question, can the Greek yogurt be low-fat? Or is there a preference?

    Thanks!

    1. Hi Sheris,
      That is totally fine to use low-fat. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. Hi! I would love to make this but have a dairy/cow milk allergy, any suggestions for subbing the Greek yogurt?

    1. Hi Steph! I could suggest using creamy coconut yogurt! Just make sure it is thick! I hope you love this recipe! xTieghan

    1. Hi Sana,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. 4 stars
    Hi!! Thank you so much for this recipe! I made this with normal lemons and orange instead of the blood orange. I used regular honey. The flavor was delicious, but it didn’t come out as fluffy as it looks in your picture, more on the dense side. Also at the top it had a couple of cracks. I did mix it with a mixer. Could that have been the problem? Hope you can help me so I can perfect this recipe!!

    1. Hi Qiomy,
      Thanks so much for giving the recipe a try, I’m glad you enjoyed it! Yes the mixer could have done some over mixing, next time I would recommend just mixing by hand. Please let me know if you have any other questions! xTieghan

  15. Hi! I want to make this kosher for Passover so can’t use regular flour or any rice flours (and the gluten free blends have rice flour). Can I use almond flour for the whole thing? If yes, is it equal substitution for all purpose? Or would you recommend I do the coconut flour substitution? Thank you!

    1. Hi Rachel,
      I have not tested this recipe with aloud flour, but I would recommend using the same about for substitution purposes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. Hi Tieghan, I love your recipes! I’m really looking forward to making this – do you think I could use a regular round cake pan (or two?) Let me know if you think that may work and if any tweaks might need to be made. I admit my only reason is that I’m hosting Easter and would like to put my cake in my pretty round cake stand!

    1. Hi Sarah,
      You can for sure use a round cake pan! I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  17. Hi Tieghan! I was so excited to try this recipe but for some reason it came out very mushy for me! Not bread-like at all. Any thoughts on why this could have happened? I used Fage greek yogurt and the same types of flour as the recipes. Flavor is still amazing, so it will definitely get eaten! But would really like to try again to get it right.

    Thanks!

    1. Hey Claudia! I am sorry you had trouble. Was there anything you did differently at all? It’s so hard to know without having more details. How long did you bake? Where do you live? Any info will be helpful to help me problem solve and figure out what might be happening for you. Hope I can help you! xTieghan

    1. Hi Hannah! Yes, of course! Please let me know if there are any other questions I could help you with! xTieghan

  18. Hi Tieghan!
    I just tried your lovely recipe, and am a little baffled… It turned out beautiful and smells wonderful, but when you eat the cake you can a) taste the olive oil faintly and b) there is no sweetness to the cake despite the 1/2 cup of honey nor a tartness despite the 1/4 cup lemon juice 🙁 could this be because Ive used regular lemons and regular honey in place of meyer and manuka respectively? It is definitely light and moist and the glaze is lovely (although blood oranges weren’t available so it was lemon again), but I can’t seem to figure out if I used too much olive oil or too little honey or both (I followed the amounts for both), or if its the ingredients themselves!

    1. Hey Jill, hmm, this is really odd and I am honestly not sure. You should be able to taste the oil, but it should be subtle and the cake should be sweet. What brands are you using? Is there anything else at all that you might have done differently?

    1. HI! I do not own and air fryer so I can’t advise. I am sorry I could not be of more help. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  19. I’m curious of your opinion if I added blueberries to this instead of the poppyseeds! What do you think?! Sounds super yummy!

    1. Hi! I am sure that would be great, but I would not add more than 1 cup. The cake could get too weighted down with too many berries. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  20. Hi, I made this recipe with all purpose flour and fage whole milk yogurt and it came out very dense and dry. I think i would cut back on the flour and increase the lemon juice next time.

  21. Would love to try this recipe, but I’m not sure how to measure almond flour. Do I pack it in or scoop + level like regular flour? Also, would it be possible to use regular whole-wheat flour for this? I also don’t have any poppy seeds, if I leave them out, would it affect the recipe?

    Thank you so much!

    1. Hi Justine! You should scoop and level. And yes, you can use regular whole wheat flour. Yes, you can also leave out the poppyseeds. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  22. So, I’ve been craving lemon poppyseed bread or cake, but every piece I’ve bought on a whim in a bakery has been too cloyingly sweet or a bit too rich for me to even finish one piece. I knew I had to find time to make my own, and here were these beautiful pictures calling me in just when we were invited to dinner at a friend’s…and she was happy to have me bring desert! Especially after she tasted THIS yummy loaf!

    My only issue (as with your recipes in general, honestly) was that it was so YUM that it disappeared before I could take pictures to post for you! Beautifil, wonderful, delicious, perfect. Keep ’em coming!

    1. Haha wow that is the best issue I have heard! I am so glad you loved this cake, Toni! I hope you continue to enjoy all of my recipes! xTieghan

  23. 5 stars
    delicious. Subbed sour cream for the yogurt (all I had) and used whole wheat pastry flour (again, all I had) and it was fab. So not only do you have a flavorful and moist recipe here–but it was easily adapted to what I had on hand. Thanks for your energy. You inspire me to eat well.

  24. Hi Tiegan!
    If I were to bake this in a Bundt Tin instead of a loaf pan, how long do you think I should bake this for?
    Thank you so much in advance,
    Megan

    1. Hi Megan! I have not tested this for a bundt pan, but I would imagine the baking time will be pretty similar. Just be sure to keep an eye on the cake towards the end of baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI Molly! Yes, I think a bundt cake pan will work. Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  25. 5 stars
    This cake was DELICIOUS. I made it for a meeting at my house and served it along with the Bursting Blueberry Lemon Cake. My friends were so HAPPY and all wanted to take home a slice to enjoy later.. I used a Cara Cara orange instead of the Blood Orange (my motto: use what you have) and I don’t think it made a difference. The cake was moist and so lemony. The peel in the glaze added a little texture and tang. I wish I had taken a picture but mine looked just like the one above.

  26. Damn girl! I can’t wait to try this and your newly posted fudgy avocado brownies. I am SO STOKED on all the healthier recipes you’ve been putting out there that still allow us to indulge. Your blog is my go to for everything these days. I try to cut out as much processed sugars as possible and also try to eat gluten free, so these recipes are a god send 🙂 thank you thank you! Keep up the amazing work 🙂

  27. 5 stars
    This cake is amazing. I had some cashews I blitzed and made it half almond/ half cashew flour. Also used about 50% coconut flour/ 50% wheat flour. I ate almost half the cake myself while it was still warm, then my mom came over and ate the other half. “This is a keeper” she exclaimed as she was leaving.

    1. Wow I am so happy to hear that! Thank you so much for trying this recipe Sussi! So glad you both enjoyed it! xTieghan

  28. 5 stars
    I just love this recipe. I definitely could eat the cake by itself without the glaze, but the glaze is an added treat. what I love about this recipe is that there is no added white sugar. Just honey, yogurt, flour, and poppy seeds! It’s incredible. Definitely help warm me up on this snowy night in the Midwest.

  29. 5 stars
    I made this tonight it was sooo good even without the poppyseeds. Guess I went through my spices and edited but didn’t replace everything ?
    I used bobs red mill GF one to one flour and it was fine. I’m sure this gets better when it sits so might sneak some for breakfast.
    This was a perfect dessert for a tiki masala dinner. Thank you!

  30. 5 stars
    Made this last night using the 1 cup almond flour and 1 1/4 cups Cup4cup GF flour and everyone loved it! It was pretty easy too. Will definitely make this again. I made it a couple hours in advance so the pink icing soaked in and you couldn’t see it as well except for pools on the sides. Still tasted great though!

  31. 5 stars
    Greetings! I’m a huge fan and follower as well! You and your recipes are the BEST! My results with this yummy cake seem similar to Michelle’s and Faye’s — Beautiful flavor, but too dense/heavy. I too am wondering if you have any thoughts on where/how I may have gone wrong. I tried to follow the recipe with exactness.?Thank you!

    1. Hey Margaret! I am sorry you are having some trouble. What combination of flours did you use? And where do you live? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

  32. 5 stars
    Made this cake this today, and it’s a hit! So delicious and moist, and so easy! I used what I had on hand, which was regular lemons, regular honey, and regular flour–and it turned out great! I’m sure it’s even more delicious with the special ingredients!

    1. Hi Therese, you can use an equal amount of all-purpose flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI Noreen, you should use 1/2 cup of olive oil and replace the yogurt with coconut yogurt or pumpkin puree, but I recommend coconut yogurt first. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  33. Hi Tieghan! I absolutely love your recipes!! I had the same problem as Faye — my loaf turned out very dense! And I’ve had the same problem with the coffee cake chocolate chip muffins and the pumpkin loaf — please help! Should I be scooping my flour into my measuring cups with a spoon? Or maybe I’m over mixing?

    1. Hi Michelle! So sorry you are having trouble. Which flours did you use and what brand of Yogurt? I Like to use Fage whole milk plain Greek yogurt.

      I always scoop, then level my flour off. And it’s very import to not over mix, so next time maybe try mixing a little less? A few lumps in the batter are OK.

      Hoping this helps a bit!! Thank you!! xTieghan

  34. Made this loaf tonight and it was very tasty! The only problem was the texture of the loaf. It came out very dense- almost like a play dough. I have made your blackberry swirl muffins and I had a similar result. Maybe I am not using a comparable greek yogurt? What kind of greek yogurt do you use (i.e. whole milk, brand, etc)? Overall your recipes always make my heart happy, so thank you for that!

    1. Hi Faye! Which flours did you use and what brand of Yogurt? I Like to use Fage whole milk plain Greek yogurt.

      So glad you loved this recipe! Thank you!! xTieghan

  35. This was so good!!! I was a little worried about doing all coconut flour so I did 1/2 cup spelt flour and 1/2 cup coconut flour. And of course the almond flour too. Turned out perfect!! And my little girl loved the pink color the blood orange gave the glaze. Will be making again! Thanks Tiehgan, for brightening my day with this?

  36. Could you please tell me if you can use just all purpose flour? I don’t have almond flour or coconut flour or any of the guten free products.

    1. Hi Linda! Yes, you can use just all-purpose flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  37. I can’t wait to try this recipe! I’m new to Colorado (Denver) and have not been having the best luck with altitude baking. Are your recipes (including the amazing looking cookies) adjusted for that since you are in the mountains, or do I still need to adjust accordingly?

    Thanks!

    1. Hi Laura! I actually do not like to adjust for the altitude as I have always found my baked goods to come out dry. Instead I always make sure to under bake my baked goods by a few minutes to ensure they are moist. I think if you follow this recipe as directed you will have a nice result!! Just keep an eye on the cake while it bakes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  38. Echoing a few comments in wondering if you could use all purpose flour for the whole thing? Or are two different types of flour necessary?

    1. Hi Krista! You can use all-purpose flour for the entire cake. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Liz! I bet chia seeds will be great. Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  39. Did you use coconut flour or all purpose flour in the cake in your pictures? Is it a 1:1 ratio? I also noticed you mentioned whole wheat flour in the directions, just want to make sure I use the right one.

    1. Hi Kelly! I use a mix of white whole wheat flour and almond flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  40. Looks lovely – can’t wait to try it!!
    Just FYI in step 2 it says to add whole wheat flour but I think you mean coconut flour?
    Thank you for a wonderful recipe.

    1. Hi Clare! Thanks for finding that. Recipe all fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  41. When you said GF I was wondering what flour you used. I am shocked you used this much coconut flour with so few eggs. Everything I have ever made with coconut flour requires lots and lots of eggs. This looks delicious!! I am surprised you can evenly exchange the coconut flour for all purpose. I have never seen that either. I love lemon poppy seed.

  42. I’m curious if you could use all purpose flour for the entire recipe. My child is allergic to tree nuts so that makes the almond flour a no-go for us.

    Thanks in advance for letting me know!

    1. Hi Dana! Yes, you can use all-purpose flour for the entire recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  43. I am sooooo excited that this is already GF!!! I’ve been subbing recipes with Cup4Cup but I feel better that it’s been tested by you first. Making this this weekend for sure!

    1. Hi Brittany! Below are the directions to make GF. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Gluten Free Sub: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour. Or use 1 cup coconut flour. Note I find best results using a GF flour all-purpose mix.

    1. Hi Jane! I bet coconut yogurt will be delicious. Just make sure it is a thick and creamy coconut yogurt and not watery. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  44. I Want to try this soon, it looks amazing! I love using alternative flours in baking, I’ve never seen an exact measurement swap for coconut flour and all purpose flour…. coconut flour is much more dry. If I opt for coconut flour, I use all 1 1/2 cups? I can’t wait to give this a go! Thanks

    1. Hi Tayler! Below are the directions to make GF. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Gluten Free Sub: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour. Or use 1 cup coconut flour. Note I find best results using a GF flour all-purpose mix.

  45. Good morning, Tieghan! Your lemon cake (is it really considered a cake in “loaf form”, or is it like a quick bread type thing? No matter what, it looks like a little gift of springtime in the dead of winter! I have never seen Meyer lemons before. Are they really red like that inside? As for Manuka honey, I also believe it is really good healthy stuff! But, it is so “off the wall” expensive! I may splurge one day though!

    1. Hi Colleen! Yes, the lemons really look like that! And they taste amazing! I hope you try this recipe sometime soon. Manuka honey is a splurge, but I find that it lasts a long time! xTieghan

    1. Hi Laura! Yes, almond flour is the same thing as almond meal. If you can’t find, use an equal amount of all-purpose flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan