Description
Indulge in the delightful experience of our Lemon Ricotta Cake, a moist and luscious dessert that captures the essence of fresh lemons. Perfect for any occasion—be it brunch, celebrations, or a cozy evening treat—this cake stands out with its tender crumb and zesty glaze. The harmonious blend of ricotta cheese and lemon zest creates a refreshing flavor profile that will keep guests coming back for more. Simple to make yet visually appealing, this cake is sure to become a beloved staple in your dessert repertoire.
Ingredients
Scale
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- Zest of 2 medium lemons
- 3 large eggs (room temperature)
- 1 cup ricotta cheese
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- For the glaze: ¾ cup powdered sugar, lemon zest, and lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, followed by ricotta cheese, lemon zest, lemon juice, vanilla, and almond extract; mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 55 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack; drizzle with glaze once fully cooled.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg