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Lemon Poppy Seed Cake with Almond Flour

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5 from 11 reviews

  • Author: Valeria Weaver
  • Total Time: 55 minutes
  • Yield: Serves 8


Easy to put together in minutes, this soft lemon poppy seed cake is made with nutty almond flour and farmers or ricotta cheese.


Units Scale
  • 4 tablespoons (55g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 1/2 cups (300g) farmer’s cheese or ricotta cheese
  • 1 teaspoon vanilla extract
  • Juice and zest of one lemon
  • 1 1/2 cups (150g) almond flour
  • 1 tablespoon poppy seeds
  • 1 1/2 teaspoons baking powder


Preheat the Oven

1. Preheat your oven to 350ºF (180ºC).

Prepare the Pan

2. Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and lightly grease the sides to prevent sticking.

Mix Wet Ingredients

3. In a blender or food processor, blend the butter, sugar, eggs, farmer’s cheese or ricotta, vanilla extract, and the juice and zest of one lemon until smooth.

Incorporate Dry Ingredients

4. Transfer the mixture to a mixing bowl. Fold in the almond flour, poppy seeds, and baking powder until the batter is evenly mixed.

Bake the Cake

5. Pour the batter into the prepared pan, smoothing the top with a spatula.

6. Bake in the preheated oven for about 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.


7. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.


  • Ensure all ingredients, especially the eggs and farmer’s cheese or ricotta, are at room temperature to achieve a smoother batter.
  • If using a bundt pan, increase the baking time by 10-15 minutes and ensure the pan is well-greased.
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
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