Lemon Poppy Seed Ricotta Cake

Light yet rich, this delicate and moist lemon poppy seed ricotta cake is topped with a tangy lemon glaze. It gets its richness from the ricotta, brightness from plenty of lemon zest, and a delicate crunch from the poppy seeds – the perfect snacking cake.

Ingredients:

• For the cake:
  • 115 grams unsalted butter, room temperature
  • 40 grams neutral oil
  • 200 grams granulated white sugar
  • zest from three large lemons
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 250 grams whole milk ricotta cheese, room temperature and drained of excess liquid
  • 200 grams all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons poppy seeds
• For the glaze:
  • 120 grams powdered sugar (sometimes labeled confectioners sugar or icing sugar)
  • 2-3 tablespoons freshly squeezed lemon juice

Directions:

1. Line a square 20×20 cm (8×8 inch) cake pan with parchment paper.
2. Turn oven on to 170 degrees Celsius (335 degrees Fahrenheit).
3. Place the lemon zest and sugar into the bowl of a stand mixer fitted with the paddle attachment. Rub the zest into the sugar to release the oils and bring out the most flavor.
4. Add the butter, oil, and salt and beat for at least 3 minutes, until the mixture is light and fluffy.
5. Add the eggs one at a time, mixing well in between. Scrape down the sides of the bowl to ensure everything is combined.
6. Add the ricotta and extracts and mix again.
7. With a spatula, fold in the flour, baking powder and poppy seeds, just until combined, and the flour disappears. The batter may be slightly lumpy.
8. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick comes out clean or with a few moist crumbs attached to it. Do not overbake, or the cake will be dry.
9. While the cake is baking, make the glaze: mix the powdered sugar and lemon juice together until you have achieved a thick but pourable consistency. Adjust with more sugar or juice, to your desired taste and thickness.
10. Let the cake cool completely, and pour the glaze over the cake.
11. Enjoy! Cake can be stored in an airight container for 3 days, or a week in the refrigerator. Let come to room temperature before serving.

adapted from A Good Bake by Melissa Weller