halfbakedharvest4.8
Glazed Lemon Ricotta Poppyseed Cakes
Made even more special with a light honey lemon glaze...the perfect winter treat!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Line 10-12 muffin tins with paper liners.2. In a bowl, whisk together the flour, baking powder, and salt. Add the ricotta, eggs, maple syrup, coconut oil, vanilla, lemon zest, and poppy seeds. Mix until fully combined. 3. Divide the batter among the prepared muffin tins or use mini loaf pans. Bake for ⏱️ 20-22 minutes, until just set. Remove and use a toothpick to poke a few holes in each cake. 4. Meanwhile, make the glaze. Add the butter to a saucepan set over medium heat. Allow the butter to brown lightly until it smells toasted, about ⏱️ 2 minutes. Remove from the heat. Whisk in the honey, and lemon juice. Pour the glazes over the warm cakes/muffins. Top with extra poppy seeds, if desired. Enjoy.
baking powder2 teaspoonseggs3poppy seeds3 tablespoonsbutter2 tablespoons
Nutrition Facts
calories
280 kcal
serving Size
1 serving
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