// Lemon, ricotta & poppy seed cake
Soft and moist
Here I leave you this super delicious recipe that isn’t very complicated, it’s a simple cake but has an incredible flavor.
It’s moist, soft, and the poppy seeds give it a special touch that I love 😍🥰💛
Ingredients
- 🍋180g unsalted butter (room temperature)
- 🍋240g sugar
- 🍋4 eggs
- 🍋Zest and juice of 1 lemon
- 🍋240g ricotta @galbani_es + 60ml whole milk (mix)
- 🍋240g 0000 flour
- 🍋12g baking powder
- 🍋30ml whole milk
- 🍋2 teaspoons poppy seeds
Elaboration
- 🥧Preheat the oven to 170ºC and grease a 24cm Savarin mold
- 🥧Beat the butter with the sugar until creamy
- 🥧Add the eggs one by one and continue beating until well incorporated
- 🥧Add the lemon zest and juice and beat
- 🥧Add the sifted flour with the baking powder, along with the ricotta-milk mixture, alternating until all is used
- 🥧Beat everything well and add the 2 teaspoons of poppy seeds and the 30ml milk. Beat a couple more minutes to mix everything thoroughly
- 🥧Pour the mixture into the greased mold and bake at 170°C for 40 min or until a skewer comes out clean
- 🥧Let it cool for about 15 minutes and unmold
Notes
- The mold I used: 24.5x7cm Savarin, an economical Quid Sweet mold
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