Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Prep time: 20 min
Cook time: 40 min
Yield: 12
Ingredients: 1 1/2 cups cake flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup white sugar; 3/4 cup butter, softened; 3 eggs at room temperature; 1 (15 ounce) container whole-milk ricotta cheese; 1 lemon, juiced and zested; 1 teaspoon lemon extract; 1/2 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon lemon zest

⏱️ Ready in 1h 🥄 Prep 20 min 🔥 Cook 40 min 👥 12 servings 👁️ 1 views

The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.

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🔗 Recipe adapted from AllRecipes

#Cake #Under 1 Hour #Dessert

📊 At a Glance

Prep 20 min

Cook 40 min

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 340

% Daily Value*

Total Fat 15.6g 20%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 336mg 15%

Total Carbohydrate 44.2g 16%

Dietary Fiber 0.8g 3%

Total Sugars 27.2g

Protein 7.1g 14%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a tube pan.

Mix cake flour, baking powder, baking soda, and salt into a large bowl.

Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes.

Add eggs, 1 at a time, and beat until well combined.

Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended.

Add flour mixture and mix until batter is smooth.

Pour batter into the prepared tube pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.

Meanwhile, mix together powdered sugar, lemon juice, and lemon zest.