Lemon Ricotta Cake
User Reviews
5
Lemon Ricotta Cake
Description
This Lemon Ricotta Cake starts with creaming softened butter and granulated sugar until light, then blending in whole milk ricotta cheese until fluffy. Eggs are added one at a time, followed by vanilla extract and freshly zested and juiced lemon, which add brightness and moistness. Baking soda and salt are folded with all-purpose flour to achieve a balanced rise and flavor.
The batter is poured into a greased 9-inch springform pan and baked at 350°F for 45-55 minutes, until a toothpick inserted near the center comes out clean or with just a few crumbs, ensuring the cake is fully cooked but not dry. Cooling in the pan before removing the ring helps maintain its shape.
Once cooled, the cake is dusted with powdered sugar for a subtle sweetness and presentation touch. The lemon's tang pairs well with the creamy ricotta, resulting in a cake with a soft crumb and pleasant citrus aroma, suitable for serving with tea or as a light dessert.
Ingredients
- 3/4 cup butter softened, unsalted
- 1 1/3 cups granulated sugar
- 15 oz ricotta cheese whole milk
- 3 egg room temperature, large
- 1 teaspoon vanilla
- 1 lemon zested and juiced, large
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- powdered sugar for dusting the top of the cake
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9-inch springform pan with butter or baking spray, and set aside.
- In a large mixing bowl or stand-up mixer, beat butter and sugar until creamy and combined. Scrape the sides and bottom of the bowl with a rubber spatula.
- Add the ricotta cheese and whisk on medium speed until light and fluffy, about 4 to 5 minutes.
- After that, mix in the eggs, one at a time.
- Next, add in the vanilla, lemon zest, and lemon juice and whisk to combine.
- Stir in the baking soda and salt. And add the flour and mix until just combined, make sure to scrape the sides and bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean, or with just a few crumbs, but NOT raw batter.
- Let the lemon ricotta cake cool in a pan for 10-15 minutes before removing the ring. Continue to cool it on a wire rack.
- Dust it with powdered sugar before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 333mg | 14% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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