20-Minute Lemon Ricotta Cake with Poppy Seeds
No mixer, no waiting—blitz ricotta, eggs, lemon, and sugar into a batter, pour into a skillet, and finish under the broiler in minutes. Tender, lemony, and topped with poppy seeds for that rustic Italian vibe.
- Total time
- 20 min
- Servings
- 6
- Calories
- 285
- Protein
- 8g
Ingredients
- 15 oz ricotta cheese
- 3 whole eggs
- 1 whole lemon (zested and juiced)
- ½ cup all-purpose flour
- 2 tbsp poppy seeds
- ¾ cup granulated sugar
Instructions
- 1
Heat broiler to high. Butter a 10-inch cast iron skillet and set on the stovetop.
- 2
Blend ricotta, eggs, sugar, lemon zest, and lemon juice until smooth and pale, about 90 seconds.
- 3
Fold in flour and poppy seeds until just combined, then pour into the hot skillet.
- 4
Cook on stovetop over medium-high heat for 3 minutes until the edges start to set and center jiggles.
- 5
Slide under the broiler for 4–5 minutes until the top is golden and springs back when lightly touched.
- 6
Cool for 2 minutes, slice into wedges, and serve with fresh lemon wedges alongside.
Tools you’ll need
- 10-inch cast iron skillet
- blender
- rubber spatula
- microplane zester
- citrus juicer
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