Lemon Poppy Seed Cake with Almond Flour
Recipe Type: Baking, Dessert
Easy to put together in minutes, this soft lemon poppy seed cake is made with nutty almond flour and farmers or ricotta cheese.
  • 4 tablespoons (55g) butter
  • ½ cup (100g) sugar
  • 2 eggs
  • 1.5 cup (300g) farmers cheese, or ricotta cheese
  • 1 teaspoon vanilla extract
  • Juice of one lemon
  • Zest of one lemon
  • 1.5 cup almond flour
  • 1 tablespoon poppy seeds
  • 1.5 teaspoon baking powder
  1. Preheat oven to 350ºF (180ºC). Line the bottom of 8 inch (20cm) round cake pan with parchment paper (just to be on the safe side!).
  2. In a blender or food processor, mix butter, sugar, eggs, farmers or ricotta cheese, vanilla, lemon juice and lemon zest until smooth.
  3. Fold in almond flour, poppy seeds and baking powder until evenly incorporated. Transfer to cake pan and smooth out the top.
  4. Bake for 40 minutes, or until the top browns nicely.
  5. Cool before slicing.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/lemon-poppy-seed-cake-with-almond-flour/