Lemon Ricotta Cake
This lemon ricotta cake is made from scratch and has the best moist and fluffy texture. With a hint of lemon, this delicate cake make the best light dessert.
PREP TIME
20 minutes
COOK TIME
55 minutes
INGREDIENTS
8
Serves: 12
Ingredients
- 15 oz15 oz15 oz Ricotta, whole milk
- 0.75 cup0.75 cup0.75 cup Unsalted Butter, room temperature
- 1.333 cup1.333 cup1.333 cup Granulated White Sugar
- 3 whole3 whole3 whole Eggs, large
- 1 whole1 whole1 whole Lemon, juice and zest
- 1.5 cup1.5 cup1.5 cup All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350˚ and grease a 9" springform pan with butter or baking spray.
- Using cheesecloth wrapped around the ricotta, squeeze out as much excess moisture as possible.
- In a large mixing bowl, add softened butter and sugar and cream together using a hand mixer or stand mixer on medium speed for about 1 minute until combined and fluffy.
- Add strained ricotta cheese and mix for an additional 2-3 minutes until light and fluffy.
- With the mixer running, add the eggs one at a time, mixing until each egg is combined. Add lemon juice and lemon zest and mix until combined.
- Sift the flour, baking powder and salt directly into the batter and then mix on low until the dry ingredients are just combined.
- Pour the batter into the prepared cake pan and smooth out the top, using a spatula or knife. Bake the cake in the preheated oven for 45-55 minutes until a toothpick comes out clean when inserted into the middle.
- Let the cake cool for 15 minutes and then remove the outside collar from the springform pan. Allow the cake to finish cooling before serving.
- Garnish with a dusting of powdered sugar and fresh lemon slices, if desired.
Notes
- Orange - Substitute orange juice and zest for the lemon juice and zest.
- Toppings - Try fresh berries, whipped cream, lemon flavored frosting or candied lemon peel as alternative toppings.
- Storage - Keep in airtight container at room temperature for 2-3 days. It can be stored in the refrigerator to preserve the freshness longer, however, it will have a more dense texture. Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 2 months, if desired. Frozen cake can be thawed at room temperature before serving.
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About This Recipe
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Baked Goods Cakes Coconut Free Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 323 |
| Fat: | 17 g |
| Carbohydrates: | 36 g |
| Protein: | 11 g |
| Cholesterol: | 47 g |
| Sodium: | 131 mg |
| Fiber: | 1 g |
| Sugars: | 21 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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