Lemon Ricotta Cake
A light and tender lemon ricotta cake with bright lemon zest that stays moist from ricotta cheese. Perfect for brunch or dessert.
Ingredients
Main Ingredients
- 1.6667 cup granulated sugar
- 1 tablespoon lemon zest
- 12 tablespoon unsalted butter softened to room temperature
- 15 ounce ricotta cheese
- 3 count large eggs
- 2 tablespoon lemon juice
- 1.5 cup all-purpose flour
- 2 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.25 cup powdered sugar for dusting cake
Instructions
Preparation Steps
- Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the ricotta and lemon zest and mix until smooth.
- Beat in the eggs one at a time, then add lemon juice and mix until combined.
- Stir in flour, baking powder, and salt just until the batter is blended. Do not over mix.
- Spoon batter into the prepared pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool on a rack, then dust with powdered sugar and slice to serve.
Notes
Best served room temperature with a cup of tea or berries.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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