Lemon Ricotta Poppy Seed Cake with Glaze
Moist, tender cake bursting with fresh lemon flavor and crunchy poppy seeds, finished with a tangy lemon glaze. This italian-inspired desserts 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.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick), softened unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 cup ricotta cheese
- 2 tbsp (about 2 lemons) lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 2 tbsp poppy seeds
- 1 cup (for glaze) powdered sugar
- 2 tbsp (for glaze) milk
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- 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.
- Step 4: Add 3 large eggs one at a time, beating well after each addition.
- Step 5: Stir in 1 cup ricotta cheese, 2 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla extract until combined.
- Step 6: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
- Step 7: Fold in 2 tbsp poppy seeds evenly.
- Step 8: Pour batter into prepared pan and smooth the top.
- Step 9: Bake for 45-50 minutes until a toothpick inserted in center comes out clean and cake springs back when lightly pressed.
- Step 10: Let cake cool in pan for 15 minutes, then transfer to wire rack to cool completely.
- Step 11: For glaze, whisk 1 cup powdered sugar with 2 tbsp milk until smooth and drizzle over cooled cake.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Ricotta Poppy Seed Cake with Glaze take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Ricotta Poppy Seed Cake with Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Ricotta Poppy Seed Cake with Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Ricotta Poppy Seed Cake with Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Ricotta Poppy Seed Cake with Glaze?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
