Description
Enjoy a moist and flavorful Lemon Ricotta Cake. This cake features a delicate crumb and bright lemon flavor.
Ingredients
Scale
- ¾ cup Butter, room temp
- 2 cups Ricotta, room temp
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 ½ cups Granulated sugar
- 1 tablespoon Lemon zest
- 2 teaspoon Lemon juice
- 3 Eggs, room temp
- 1 ¾ cups Flour
- ⅓ teaspoon Baking soda
- 2 teaspoon Baking powder
Instructions
- Preheat the oven to 180°C (350°F) and prep a 9-inch baking pan with cooking spray and parchment paper.
- In a large mixing bowl, add the softened butter, granulated sugar, lemon zest, and vanilla extract. Mix with an electric hand mixer for 2-3 minutes until creamy.
- Strain the ricotta cheese from all the liquids. Add the ricotta cheese and salt to the mixture. Mix until the mixture is creamy and smooth.
- Add the room-temperature eggs and lemon juice. Mix until the mixture is well combined.
- Add the flour, baking powder, and baking soda. Mix until the mixture is just combined and no flour lumps are visible. Do not overmix the batter.
- Pour the batter into the prepared baking pan. Bake the cake in the preheated oven for about 38-45 minutes, until a toothpick inserted into the cake comes out clean.
- Allow the ricotta cake to chill at room temperature until it’s not too warm. Top it with powdered sugar and serve.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter to avoid a tough cake.
- Strain the ricotta cheese to remove excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg