Half Baked Harvest · by Tieghan Gerard★ 4.8 (88)
Glazed Lemon Ricotta Poppyseed Cakes
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 11%
CARBS 30G44% OF CAL
3G FIBER12G OTHER15G TOTAL SUGAR
FAT 15G50% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Glazed lemon ricotta poppy seed cakes or muffins finished with a light honey lemon glaze. A perfect winter treat with bright citrus flavor.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 11%
CARBS 30G44% OF CAL
3G FIBER12G OTHER15G TOTAL SUGAR
FAT 15G50% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 158mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 192mg
- Calcium
- 101mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.