D&C Recipes - Glazed Lemon Ricotta Poppyseed Cakes

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.
5. Whisk in the honey, and lemon juice. Pour the glazes over the warm cakes/muffins. Top with extra poppy seeds, if desired.

Enjoy!