Fresh Lemon-Infused Chia Seed Ricotta Cakes

Lemon-Infused Chia Seed Ricotta Cakes from Chosen Foods on Vimeo.

These little cakes are particularly flavorful and perfect for Mother’s Day – They have a super zesty, super seedy crumb that’s spiked with a fresh lemon syrup, then they’re glazed and turned into little beauty queens with the addition of some glossy candied lemon slices and chia seeds.  Each cake. just tart enough for all the citrus loving moms out there.  Also, the batter can also be prepared the day before baking if you want to surprise your guests with cake next time you host brunch.

Fresh Lemon-Infused Chia Seed Ricotta Cakes Fresh Lemon-Infused  Ricotta Cakes
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Fresh Lemon-Infused Chia Seed Ricotta Cakes

They have a super zesty, super seedy crumb that’s spiked with a fresh lemon syrup, then they’re glazed and turned into little beauty queens with the addition of some glossy candied lemon slices and chia seeds. Each cake. just tart enough for all the citrus loving moms out there. Also, the batter can also be prepared the day before baking if you want to surprise your guests with cake next time you host brunch.

Servings 12 cupcakes
Author Chosen Foods

Ingredients

Ingredients for cakes

  • 3/4 cup all-purpose flour
  • 3/4 cup spelt flour
  • 3/4 cup almond flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup organic granulated cane sugar
  • Zest from 3 lemons
  • 1 vanilla bean scraped optional
  • 3/4 cup Chosen Foods Chosen Blend Oil
  • 2 eggs
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 1 cup whole milk plain yogurt
  • 1/2 cup ricotta cheese
  • 2 tbsp Chosen Foods chia seeds plus more for sprinkling over cakes

For the fresh lemon drizzle

  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp organic granulated cane sugar
  • 1 tbsp water

For Icing and Candied Lemons

  • 1 1/3 cup confectioners’ sugar
  • 1/4 cup freshly squeezed lemon juice from about 1 to 2 juicy lemons
  • 1/4 cup organic granulated cane sugar
  • 1/4 cup water
  • 2-3 inch lemons very thinly sliced about 1/8’ thick into 16-20 slices, seeds removed

Instructions

  1. Directions:
  2. Position a rack in the center of the oven and preheat to 350°F (180°C). Line a 12-cup cupcake pan with paper liners.

To make the cake: Whisk the all-purpose, spelt, and almond flours, baking powder, baking soda, and salt together in a small bowl. Add the sugar and scraped vanilla seeds to a large bowl. Grate the lemon zest directly into the sugar mixture and rub the zest and vanilla into the sugar until evenly distributed. Add the oil and whisk until the sugar is mixed throughout. Gradually add in the eggs one at a time and then pour in the maple syrup, vanilla extract, yogurt, and ricotta cheese and whisk to combine. Switch to a rubber spatula, add the flour mixture and chia seeds all at once and stir just until the dry ingredients are incorporated.

  1. Pour the batter into the prepared cupcake liners - If you have an ice cream scoop, use it to put two to three scoops of batter into each paper liner. The liners will be very full, but this will give the cakes their signature look when baked. Bake for 15 minutes until slightly golden. Once the cakes are out of the oven, leave them to cool for about 10 minutes before removing from the pan.
Mothers Day

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Lemon Cake

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