Lemon Ricotta Cake
A light and moist cake with a refreshing lemon flavor, perfect for dessert or teatime.
Nutrition
Calories: 280cal
Carbohydrate: 34g
Protein: 6g
Fat: 16g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
45 min Cook
1 hr Total
8 Servings
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup ricotta cheese
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
- In a large mixing bowl, use an electric mixer or a whisk to cream together 1/2 cup of softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add 3 large eggs, one at a time, to the butter and sugar mixture. Mix well after each addition.
- Mix in the ricotta cheese, lemon juice, lemon zest, and vanilla extract until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, mixing until just incorporated. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Once baked, allow the cake to cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving for a sugary finish and elegant look.
