Check out this lemon poppy seed beauty – doesn’t it look like there’s been some effort put into making it? To be honest, I’ve been too busy lately to put much effort into anything, so when I threw some ingredients together, which took me less than 10 minutes, and got something this delicious, I just had to share the recipe.
It’s based on the same idea as this coffee cake here, where I use farmers cheese as one of the main ingredients – to add to the flavor and texture, to cut down on the amount of flour used, and get my toddlers to eat more protein. Farmers cheese (tvorog), which is similar to ricotta, is often used in Russia in dessert recipes, from cheese cake type pastries to dough based desserts like this one.
Lemon is one of my favorite flavorings for farmers cheese. The other favorite is raspberries. This lemon poppy seed cake can be made with any flour, wheat or gluten free. Since I first wrote this recipe, I’ve used einkorn flour in the same proportions many times. As far as gluten free flour, I still think almond goes perfectly with lemons and poppy seeds. This cake is moist, flavorful and easy to slice (even before it completely cools down). I have to admit it was gone in one sitting, and my toddlers just kept saying ‘more, please!’
HOW TO MAKE LEMON POPPY SEED ALMOND CAKE
https://youtu.be/xZ9kMCWBCGI
Ingredients
4 tablespoons (55g) butter
1/2 cup (100g) sugar
2 eggs
1.5 cup (300g) farmers cheese, or ricotta cheese (how to make farmers 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
Instructions
Preheat oven to 350ºF (180ºC). Line the bottom of 8 inch (20cm) round cake pan with parchment paper.
In a blender or food processor, mix butter, sugar, eggs, farmers or ricotta cheese, vanilla, lemon juice and lemon zest until smooth.Â
Fold in almond flour, poppy seeds and baking powder until evenly incorporated. Transfer to cake pan and smooth out the top.
Bake for 40 minutes, or until the top browns nicely.
Cool before slicing.
Lemon Poppy Seed Almond Cake ~ GF
Ingredients
- 4 tablespoons (55g) butter
- 1/2 cup (100g) sugar
- 2 eggs
- 1.5 cup (300g) farmers cheese, or ricotta cheese (how to make farmers 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
Instructions
- Preheat oven to 350ºF (180ºC). Line the bottom of 8 inch (20cm) round cake pan with parchment paper.
- In a blender or food processor, mix butter, sugar, eggs, farmers or ricotta cheese, vanilla, lemon juice and lemon zest until smooth.
- Fold in almond flour, poppy seeds and baking powder until evenly incorporated. Transfer to cake pan and smooth out the top.
- Bake for 40 minutes, or until the top browns nicely.
- Cool before slicing.
Notes
2 comments
Just made this. Mine is not nearly as yellow…. Easy to make and tastes pretty good. Not too sweet, which I like, I’d add more lemon zest next time, maybe even lemon & orange to give it a little more flavor. Maybe my lemon was on the small side and not very lemon-y. Will make again!
Thank you so much for the review, Julia! Have a great week 🙂