Description
A delightful Lemon Ricotta Cake that brings a burst of citrus flavor, perfectly balancing the creaminess of ricotta for a moist and flavorful dessert.
Ingredients
Scale
- 1 1/2 cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Combine the ricotta cheese and granulated sugar in a large mixing bowl. Beat until well blended, ensuring no lumps remain for a velvety texture.
- Add the eggs, lemon juice, lemon zest, and vanilla extract; mix until smooth and luscious, making sure everything is well incorporated.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly for an even rise.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, signaling it’s perfectly baked.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it’s not soggy on the bottom.
- Dust with powdered sugar before serving if desired for a touch of elegance and sweetness.
Notes
For added flavor, let the cake sit for a few hours or overnight. It can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg