Lemon Ricotta Cake

A light, juicy, and fluffy cake with a pleasant lemon flavor. For preparation, we use ricotta, an Italian fresh cheese, which can be substituted with cottage cheese or strained quark. This dessert is also suitable for breakfast or brunch, and it pairs perfectly as an afternoon treat served with a cup of coffee or tea.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • pieces Butter, unsalted

  • 170 g Butter, unsalted

  • 180 g Sugar, white

  • 420 g Cheese, ricotta

  • 3 pieces Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 1 piece Lemon, fresh, without shell

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 190 g Wheat flour, white, multi-purpose

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 175 degrees Celsius. Grease a round baking pan (23 cm in diameter) with butter and dust it with flour (remove any excess flour).

  2. In a large bowl, cream together the softened butter and sugar. Add the ricotta and mix on low speed for another 4 to 5 minutes until you get a light and fluffy mixture.

  3. Gradually mix in the eggs, one at a time. Then add the vanilla extract, grated lemon zest, and lemon juice. Next, mix in the baking soda combined with salt.

  4. Sift the flour over the mixture and fold it in with a spatula. Pour the prepared batter into the pan and spread it evenly with a spatula, smoothing the top.

  5. Bake the cake in the preheated oven for 45 to 55 minutes. It is done when the top turns golden brown and a toothpick inserted into the cake comes out clean.

  6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.

Nutrition Information (Per 100g)

  • Calories: 298.09 kcal
  • Fat: 16.7 g
    • Saturated Fat: 10.18 g
  • Carbohydrates: 27.62 g
    • Sugars: 14.58 g
  • Protein: 7.33 g
  • Fiber: 0.33 g