Description
Indulge in this moist lemon ricotta cake, where zesty citrus meets creamy richness, perfect for any occasion or simply as a delightful treat.
Ingredients
Scale
- 1 Β½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ΒΌ tsp salt
- 1 cup whole-milk ricotta cheese
- 3 large eggs
- Β½ cup unsalted butter (melted)
- Zest and juice of 2 lemons
Instructions
- Preheat oven to 350Β°F (175Β°C). Grease a 9-inch round cake pan and line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat melted butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in ricotta cheese, lemon zest, and juice until fully combined.
- Gently fold in the dry ingredients until just mixed; avoid overmixing.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool before serving and dust with powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Enhance flavor with a splash of vanilla or almond extract. For an extra citrus kick, add more lemon zest to the batter. Store leftovers in an airtight container at room temperature for up to three days.