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Lemon Ricotta Cake

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A light and refreshing cake infused with bright lemon flavor and creamy ricotta, perfect for any occasion.

Ingredients

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  • 1 ½ cups ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Cream together the ricotta cheese and granulated sugar until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the fresh lemon juice and lemon zest.
  5. Combine the all-purpose flour, baking powder, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Pour the batter into the prepared cake pan and spread it evenly.
  8. Bake for 30-35 minutes, or until a toothpick comes out clean.
  9. Cool the cake in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Notes

For a delicious variation, try adding poppy seeds or fresh blueberries. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/lemon-ricotta-cake/

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