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Lemon Poppy Seed Ricotta Breakfast Bake

A tender, airy bake bursting with bright lemon zest and subtle poppy seed crunch. Whole milk ricotta creates a soft, cake-like crumb, while a simple lemon glaze and extra zest finish add fragrance and elegance. Perfect for breakfast, brunch, or a light dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 Slices
Course: Breakfast, Brunch, Dessert
Cuisine: European, Healthy Breakfast, Modern
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups whole milk ricotta drained
  • 1 cup granulated sugar
  • Zest of 1–2 lemons
  • 1/2 cup unsalted butter softened
  • 2 tbsp neutral oil optional, for extra moist crumb
  • 3 large eggs room temperature
  • 1 1/4 cups all-purpose flour leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp poppy seeds
  • 1 cup powdered sugar
  • 2 –3 tbsp fresh lemon juice
  • Pinch of salt
  • Optional: extra zest and poppy seeds for topping

Method
 

  1. Preheat oven to 350°F (175°C). Butter the pan and line two opposite sides with parchment for easy lifting.
  2. Cream butter, oil, and lemon-zested sugar until pale and fluffy (~2–3 minutes).
  3. Add eggs one at a time, mixing briefly after each and scraping the bowl.
  4. Fold in sifted flour, baking powder, salt, and poppy seeds on low speed or by hand. Stop mixing when just combined.
  5. Gently fold in ricotta until uniform; avoid overmixing.
  6. Pour batter into prepared pan; smooth the top with a spatula.
  7. Bake 35 minutes for a 9-inch square pan, 35–40 minutes for a 9-inch round, 45–55 minutes for a 9×5 loaf. Check doneness with a toothpick: it should come out with moist crumbs.
  8. Cool on a wire rack for at least 10 minutes before glazing.
  9. Mix powdered sugar with 2–3 tbsp lemon juice until desired consistency is reached. Add a pinch of salt to brighten flavor.
  10. Pour over slightly cooled bake and sprinkle with extra zest and poppy seeds if desired.
  11. Serve warm or at room temperature; pairs beautifully with fresh berries or stone fruit.

Notes

Use whole milk ricotta for tender, moist crumb; drain excess moisture to prevent soggy batter. Lemon zest gives bright aroma; juice adds subtle acidity. Bake in the center of oven; pan size affects bake time. Store covered at room temperature up to 24 hours, in fridge up to 5 days. Freeze unglazed, cooled, for up to 3 months.