Lemon Ricotta Cake
User Reviews
4.8
8 reviews
Excellent
Lemon Ricotta Cake
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Lemon Ricotta Cake is a delightful Italian dessert that combines the tangy freshness of lemons with the creamy richness of ricotta cheese. It’s light, moist and a real winner in my book!
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Ingredients
- 3 egg room temperature
- 200 grams granulated sugar
- 220 grams ricotta cheese whole-milk
- 120 ml olive oil extra virgin
- 1 lemon juiced
- 2 lemon zest, plural
- 220 g all-purpose flour (plain flour)
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoon powdered sugar (for dusting)
Instructions
- Line and grease a 20cm baking cake tin and pre heat your oven to 180 deg C.
- In a large bowl with a stand mixer (or hand-held electric mixer) combine the eggs and sugar and beat until pale and smooth ( approx. 2 mins.).
- Add the fresh ricotta cheese and beat again until the mixture is creamy and well incorporated.
- Add the olive oil, lemon juice, zest and vanilla and mix again.
- Fold through the all-purpose flour and baking powder (make sure not to overmix!)
- Pour the cake batter into the cake tin and bake in a 350F or 180C oven for 45 mins. (check with a skewer or toothpick to check if the cake is done)
- Cool in the cake pan for 10 minutes before removing and dusting it with powdered sugar.
Notes
- Wash and dry the lemons before using them in
- the recipe.
- Ensure your eggs, ricotta, and butter (if using) are at room temperature for better incorporation and a smoother batter. Drain the ricotta to remove any excess liquid.
- Beat the ricotta, butter (or olive oil), and sugar until light and fluffy. This process, known as creaming, incorporates air into the batter, resulting in a
- lighter cake.
- Fold the dry ingredients in gently when adding them.
- Over-mixing can lead to a tough, dense cake.
- Ensure your oven is fully preheated before baking. An oven thermometer can help verify the correct temperature.
- Wash and dry the lemons before using them in the recipe.
- Ensure your eggs, ricotta, and butter (if using) are at room temperature for better incorporation and a smoother batter. Drain the ricotta to remove any excess liquid.
- Beat the ricotta, butter (or olive oil), and sugar until light and fluffy. This process, known as creaming, incorporates air into the batter, resulting in a lighter cake.
- Fold the dry ingredients in gently when adding them. Over-mixing can lead to a tough, dense cake.
- Ensure your oven is fully preheated before baking. An oven thermometer can help verify the correct temperature.
Nutrition Information
Show Details
Serving
1slice
Calories
331kcal
(17%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 331kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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