Description
Indulge in the delightful experience of this Lemon Ricotta Cake, a sweet treat that beautifully marries the creamy texture of ricotta cheese with the bright, zesty flavors of fresh lemons. Perfect for any occasion, whether it’s a casual brunch or a special celebration, this cake is moist and topped with a simple lemon glaze that adds an extra layer of flavor. Easy to make and visually stunning, it will impress your guests with its lightness and refreshing taste. Elevate your dessert game with this irresistible cake that promises to be a hit at any gathering.
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
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together cake flour, baking powder, and salt; set aside.
- In another bowl, cream together unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, followed by ricotta cheese; mix until combined.
- Stir in lemon zest, lemon juice, vanilla extract, and almond extract until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Pour batter into the prepared pan and bake for about 55 minutes or until a toothpick comes out clean.
- Allow cooling for 10 minutes before transferring to a cooling rack. Drizzle with lemon glaze made from powdered sugar, lemon juice, and zest.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 232
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 48mg