Lemon Ricotta Cake
This light and airy lemon ricotta cake has a bold citrus flavor balanced by creamy ricotta. Originating from Sicily, this cake is simple to make, requiring only basic ingredients and a one-bowl mixing method. Perfect for summer, it’s best enjoyed with a lemon glaze.
Equipment
- 9-inch springform pan or 8x8 inch baking pan
- Parchment paper
- Large and medium mixing bowls
- Hand mixer or stand mixer
- Whisk
- Offset spatula
- Cooling rack
- Measuring cups and spoons
- Microplane grater for lemon zest
Ingredients
- 1 1/2 cups 365g whole milk ricotta cheese
- 1 Zest and juice of large lemon
- 1 1/2 cups 190g cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 3 large eggs
- 3/4 cup 170g unsalted butter, softened
- 1 1/4 cups 250g granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 10-cup Bundt pan with parchment paper.
- In a large mixing bowl, combine sugar and lemon zest until fragrant.
- Add ricotta cheese, eggs, and lemon juice. Mix until smooth.
- In another bowl, sift together flour, baking powder, and salt. Gradually fold into the wet ingredients, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 25 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, combine powdered sugar and fresh lemon juice in a small bowl until smooth. Drizzle over the cake before serving.
Nutrition
Serving: 80gCalories: 250kcalCarbohydrates: 28gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 80mgSodium: 180mgPotassium: 90mgFiber: 0.5gSugar: 16gVitamin A: 400IUVitamin C: 4mgCalcium: 80mgIron: 1mg
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