I love lemon cakes, their aroma and taste are extraordinary! I have tried several lemon cakes, but this one with poppy seeds has been tempting me since ever, and only recently I finally made it. I had ricotta in the fridge and didn’t know what to do with it and as I found several recipes where the butter is replaced with yogurt, I decided to do my lemon poppy seed cake with ricotta then. The result was amazing! Such a moist and tasty cake we had for breakfast the other day! And it is also quite light, so you don´t really need to count calories! 😉
If you make this Lemon Poppy Seed Ricotta Cake, please do let me know how it turned out via the below comments! If you love the lemon flavor, you also need to try my Lemon Poppy Seed Muffins with Greek yogurt.
- 180 g all-purpose flour
- 7 g baking powder
- 1 tsp. bicarbonate of soda
- 250 g ricotta
- 120 g sugar
- 2 eggs
- 50 g ground almonds
- zest from 1 bio lemon
- juice from 1/2 lemon
- 1 tsp. vanilla essence
- 1 tbsp. poppy seeds
- Preheat the oven to 180°C. Grease and flour the cake pan.
- Mix the flour with baking powder and bicarbonate of soda.
- In a big bowl, beat the eggs with sugar and add ricotta until combined well. Fold in the ground almonds. Gradually fold in the flour with baking powder and bicarbonate. Add the lemon zest and lemon juice, vanilla essence and poppy seeds.
- Pour the batter into the cake form and bake for 45 minutes or until a skewer inserted into the centre comes out clean.
