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Lemon Ricotta Cake

Lemon Ricotta Cake

A delightful Lemon Ricotta Cake that creates a perfect balance of creaminess and zesty brightness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup fresh ricotta cheese
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup fresh lemon juice
  • zest of 2 lemons
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat eggs and sugar until light and fluffy (about 3-4 minutes).
  4. Add ricotta, lemon juice, lemon zest, and vanilla to the egg mixture; blend until smooth.
  5. Gradually fold in the dry ingredients until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 30-35 minutes or until golden brown; a toothpick inserted should come out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 34gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For a richer flavor, consider using mascarpone instead of ricotta, or incorporate fresh berries for added fruitiness.

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