Step 1

In a bowl, combine the gluten-free flour, almond flour, salt, baking soda, baking soda, and poppy seeds. Set aside.

Step 2

Add the lemon zest and granulated sugar to a large bowl. Work the zest into the sugar by pinching them together.

Step 3

Add the oil, lemon juice, non-dairy milk, eggs, and whisk until combined.

Step 4

Add the flour mixture and stir until a smooth batter forms. Cover and let it rest for 30 minutes.

Step 5

Preheat the oven to 350°F (177°C). Grease and line an 8-inch metal loaf pan with parchment paper.

Step 6

Pour the rested lemon poppy seed pound cake batter into the pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs on it. Let it cool in the pan for 15 minutes before taking it out onto a wire rack to cool completely.

Step 7

Add all of the lemon glaze ingredients in a small bowl and stir until smooth. Pour as much or little as you like on the cooled lemon poppyseed loaf and let it dry.