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Sweet and simple Glazed Lemon Ricotta Poppy Seed Cakes. These go far beyond any coffee shop, these mini cakes melt in your mouth. Soft and fluffy lemon cake made with whole wheat flour, creamy rich ricotta cheese, and swirled with poppy seeds. Each little cake is made even more special with a brown butter glaze. This lemon load cake is the perfect winter treat to bake.
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Happy Friday!! After many, many requests, I finally made lemon poppy seed muffin/mini cakes! I baked mini loaves and muffins and they turned out perfect! I love them so much! I’ve been working on this recipe all month long. They started out as a way more complicated muffin/cake that I just did not love. The texture was way too dense and the lemon flavor just was not there. I spent days working on the recipe only to decide I didn’t want to share it.
I ended up forgetting about those particular muffins and figured it just wasn’t the time. Maybe I’d revisit the idea another time. If I was going to share a lemon poppy seed muffin, I really wanted them to melt in your mouth, and be roll-your-eyes-back delicious.
A real winter treat, if you will!
I set the idea aside and moved on. Then, just this week, I made these muffins. It was a last-minute decision (which I’m becoming a real pro at) and one I do not regret. I love these cute little muffin cakes. I promise you, they’re so much better than any bakery sweets.
And healthier too! So we love that.
The details
What was wrong with my original attempt at these muffins was that I was making the recipe far too complicated. For this attempt, I simplified. I used basic everyday ingredients and the result was just what I wanted.
For the batter, paired the light lemon flavors with rich ricotta cheese. This is one of my favorite winter flavor combinations.
Like my favorite banana bread, this is completely no fuss and uses just one large bowl. Start with the dry ingredients. I use whole wheat flour for added flavor, you could also use all-purpose flour or gluten-free flour too. But I prefer using whole wheat flour. Then add baking powder and salt.
Next, the wet ingredients, stir fresh whole milk ricotta cheese, maple to sweeten, avocado oil (or try melted coconut oil, but I like avocado oil for this recipe), large eggs, vanilla, fresh lemon zest, and poppy seeds. I use double the lemon that most recipes call for, but it’s balanced with the ricotta.
Whisk everything to combine and then the batter is complete. You can bake the recipe into 12 muffins or 3 mini loaves. I have a couple of mini loaf pans that I’ve never used, so I thought it would be fun to finally put them to use.
Either muffins or mini loaves are wonderful.
For the glaze, I love a brown butter glaze. Keep it light and not too sweet.
When the muffins/mini cakes come out of the oven, enjoy them warm with the glaze spooned over each.
Delectable!
Hopefully, these homemade treats will make up for all the processed ones we enjoyed in our younger years. I can whole heartily say that these are so much better than anything packaged.
Looking for other yummy bakery items?? Here are my favorites:
Baked Chocolate Fudge Glazed Doughnuts
Better Than The Bakery Chocolate Chip Espresso Yogurt Cake
Blender Chocolate Chip Peanut Butter Banana Muffins
Maple Banana Bread with Cinnamon Spice Butter
Easy Chocolate Cinnamon Crunch Knots
Lastly, if you make these Lemon Ricotta Poppy Seed Mini Cakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Glazed Lemon Ricotta Poppyseed Cakes
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup whole milk ricotta cheese
- 1/2 cup maple syrup
- 1/2 cup avocado oil, (or use melted coconut oil)
- 3 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest + 2 tablespoons lemon juice
- 3 tablespoons poppy seeds
- 2 tablespoons butter
- 1/4 cup honey
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I don’t have fresh lemons on hand for the zest. Could I sub lemon juice instead in the cake?
Hey Robin,
Sure, that would be just fine for you to do! Let me know how this recipe turns out, I hope you love it! xx
If I don’t have poppy seeds can I use chia seeds instead?
Hi there,
Sorry, I wouldn’t recommend using the chia seeds in place of the poppy seeds, they don’t serve the same purpose. Please let me know if you give this recipe a try! xx
This was perfection! So simple and I love that there’s no processed sugars! I did use 1:1 gluten free flour because of gluten intolerance and it still was light and moist. I took a chance on that substitution since you recommended it on another recipe. And because I’m a mature adult (ahem, Mary Ann!), I was prepared for it to not turn out. But again, it was perfect! Thanks for always creating and sharing the best recipes!
Hey Lorelei,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Thanks for sharing what worked well for you! Have a great weekend:) xx
What can I replace ricotta with?
Hi Judith,
Full fat greek yogurt would also work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
I substituted unbleached flour for the whole wheat pastry flour. It turned out just fine. I understand it most likely was a smidge more dense. I also substituted out the avocado oil, it was my mistake I didn’t read that was an ingredient correctly, for vegetable oil. Also fine. I liked the ricotta with the lemons and poppyseeds. I did several small loafs along with the cupcakes. Thanks for your inspiration and recipe.
Hey Robb,
Thanks for giving this recipe a try and sharing what worked well for you! So glad to hear this recipe was enjoyed:) xx
Hi Tieghan- love your recipes so much!! Can you sub regular whole wheat flour for the pastry flour? Thanks!
Hi Amy! I just made these and I used King Arthur Whole Wheat Flour & melted coconut oil. Mine turned out great! 🙂
Thanks so much for sharing Maddy!!
Hi Amy,
Sure, that will work, it’s just going to be slightly more dense than the pastry flour:) Please let me know if I can help in any other way! xx
I made this recipe today with almond flour, pure maple syrup, organic eggs, lemons and honey and it was a disaster! So wet that I couldn’t get it out of the small loaf pans. Threw a double recipe in the trash. So disappointed!
Hi Mary Ann,
Thanks for giving this recipe a try and sharing your feedback. So sorry to hear it did not turn out for you. Next time, I would stick with using the whole wheat pastry flour or all purpose flour for best results! Have a great weekend! xT
Was there a response on using white flour and using regular loaf pan ?
Hi Carol,
Yes, all purpose flour will work for you and if you use a regular loaf pan just increase your baking time:) Please let me know if you give this recipe a try! xx
What baking time would you recommend if I did this in a regular size loaf pan? Thought about using the same time from your other lemon poppy seed cake recipe.
Hey Jessica,
I would increase to at least 40 minutes:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hello Tieghan,
I love your site and have done a lot of your recipes. I am an American Brit and I bake using both systems. On this recipe, the US customary says 1/4 c honey (= 4T) and the metric states 2T. I’m guessing 4? Thank you
Hey Kristin,
Hmmm, so sorry about that! Yes, you will want to use 4 tablespoons or 1/4 cup of honey. The metric conversion calculator is controlled by Google so it’s always good to double check those! I hope you love this recipe! xT
This looks amazing! Would a mini cupcake tin work for this recipe?
Hey Meghan,
Totally, just reduce your bake time:) I hope you love this recipe, please let me know if you give this recipe a try! xx
Would regular AP flour work in this recipe? That’s what I have on hand.
Hi Rita,
Yes, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
This recipe is so good! I accidentally added the lemon juice to the batter, but it still turned out so good! I made them into mini muffins and they are s light and delightful!
Hey Meghan,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
Says fold in the chocolate? Don’t see in ingredients?
Hi Norma,
Please ignore the chocolate, that was a typo, but all is fixed now!! Let me know if you give this recipe a try! xT
Chocolate? Glazes? – how many are there supposed to be?
Hi Carol,
There is no chocolate in this recipe, I fixed the directions:) Please let me know if you have any other questions! xx
Chocolate??? There is no chocolate on ingredient list or in description of this lemon cake.
Am I missing something?
Thanks
Hey Christine,
Happy Friday! Please ignore the chocolate, that was a typo:) I hope you love this recipe! xx
Fold in the chocolate?
Hey Beth,
Sorry for any confusion, there is no chocolate in this recipe, that was a typo, all is fixed! Happy Friday! xx