Italian Lemon Ricotta Cake
User Reviews
5.0
435 reviews
Excellent
Italian Lemon Ricotta Cake
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Rich and flavorful, this Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon. A simple Italian cake.
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Ingredients
- 2⅓ cups + 1 tablespoon cake/pastry flour (300 grams total, if you double the recipe then double this amount)
- 2 teaspoons baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar
- 13¼ ounces ricotta cheese
- ¾ cup +1 tablespoon butter (melted and cooled) (180 grams total, if you double the recipe then double this amount)
- 1-2 zest of whole lemon(s) 1-2 tablespoons
- 1 teaspoon vanilla or lemon extract
- 3 tablespoons milk 2% or whole milk (room temperature)
EXTRA
- 2-3 tablespoons powdered sugar for dusting
Instructions
- Pre-heat oven to 350F (180C). Grease and flour or spray a 9½-10 inch bundt pan (24cm).
- In a medium bowl whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer with the flat beaters or a large bowl with beaters beat together the eggs, yolk and sugar for 2 minutes, add the melted butter and vanilla, beat to combine. Beat in the ricotta, add the zest and milk, beat to combine.
- Add the dry ingredients and combine. Transfer the batter to the prepared pan and bake for approximately 50-55 minutes, test for doneness with a toothpick, if it's dry or a few crumbs attached it's done. Let cool in pan then move to a serving plate. Dust with powdered sugar before serving. Enjoy!
Notes
- For room temperature remove the ingredients 45-60 minutes from the fridge before using.
- For room temperature remove the ingredients 45-60 minutes from the fridge before using.
- To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
- Instead of making a lemon ricotta bundt cake, prepare batter as directed and divide the batter into two round 8 inch/20cm cake pans that have been lined with parchment paper and greased.
- Since this cake includes ricotta cheese, it should be stored in the refrigerator. Store in an airtight container for 5-7 days and bring to room temperature before serving or serve chilled!
- To freeze, cool the cake completely then wrap in plastic wrap, then foil to prevent freezer burn. Store it in an airtight container or freezer bag for 2-3 months.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.004g
Cholesterol
75mg
(25%)
Sodium
214mg
(9%)
Potassium
183mg
(5%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
862IU
(17%)
Vitamin C
1mg
(1%)
Calcium
136mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 75mg | 25% |
| Sodium | 214mg | 9% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
435 reviews
Excellent
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