Description
Experience the delightful taste of Lemon Ricotta Cake, a refreshing and moist treat that elevates any dessert table. This cake is perfect for gatherings, brunches, or simply enjoying at home. The combination of creamy ricotta cheese and fresh lemon juice creates an exquisitely tender crumb with vibrant citrus notes. Topped with a simple lemon glaze and optional sliced almonds, it’s not only visually appealing but also incredibly satisfying. Easy to make with straightforward steps, this recipe ensures you’ll impress family and friends with minimal effort.
Ingredients
Scale
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- Zest of 2 medium lemons
- 3 large eggs (room temperature)
- 1 cup ricotta cheese
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- For the glaze: powdered sugar, lemon zest, and lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter, sugar, and lemon zest until light and fluffy.
- Add eggs one at a time; mix well after each addition. Fold in ricotta until combined.
- Gradually add dry ingredients alternating with lemon juice; mix until just blended.
- Pour batter into the pan and bake for about 55 minutes or until a toothpick comes out clean.
- Allow cooling before glazing with a mixture of powdered sugar, lemon zest, and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg