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lemon-ricotta-cake-recipe

Lemon Ricotta Cake

A moist and flavorful cake with a hint of lemon and the richness of ricotta cheese.
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Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 320 kcal

Ingredients 

Main Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup ricotta cheese
  • 1 lemon, zest zest of 1 lemon
  • 1 lemon, juice juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg

Keywords

Cake, Lemon, Ricotta
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