Lemon Ricotta Poppy Seed Cake with Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist, tender cake bursting with fresh lemon flavor and crunchy poppy seeds, finished with a tangy lemon glaze. This Italian-inspired recipe, ready in about 65 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 8 Italian cuisine 340 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
  2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
  3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Step 4: Add 3 large eggs one at a time, beating well after each addition.
  5. Step 5: Stir in 1 cup ricotta cheese, 2 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla extract until combined.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
  7. Step 7: Fold in 2 tbsp poppy seeds evenly.
  8. Step 8: Pour batter into prepared pan and smooth the top.
  9. Step 9: Bake for 45-50 minutes until a toothpick inserted in center comes out clean and cake springs back when lightly pressed.
  10. Step 10: Let cake cool in pan for 15 minutes, then transfer to wire rack to cool completely.
  11. Step 11: For glaze, whisk 1 cup powdered sugar with 2 tbsp milk until smooth and drizzle over cooled cake.

Related recipes