Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Prep time: 20 min
Cook time: 40 min
Total time: 100 min
Ingredients: 1.5 cups cake flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.25 teaspoon salt; 1 cup white sugar; 0.75 cup butter, softened; 3 eggs at room temperature; 1 (15 ounce) container whole-milk ricotta cheese; 1 lemon, juiced and zested; 1 teaspoon lemon extract; 0.5 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon lemon zest

4.5

(32)

28 Reviews

2 Photos

The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.

Recipe by Yoly

Published on June 19, 2020

2

Prep Time:

20 mins

Cook Time:

40 mins

Additional Time:

40 mins

Total Time:

1 hrs 40 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

1 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter, softened
3 eggs at room temperature
1 (15 ounce) container whole-milk ricotta cheese
1 lemon, juiced and zested
1 teaspoon lemon extract
½ teaspoon vanilla extract

Glaze:

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
Mix cake flour, baking powder, baking soda, and salt into a large bowl.
Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

Cook's Note:

If the glaze is too thick, add more lemon juice. If it's too thin, add more powdered sugar.

Nutrition Facts (per serving)

340	Calories
16g	Fat
44g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 340
% Daily Value *
Total Fat 16g	20%
Saturated Fat 9g	47%
Cholesterol 82mg	27%
Sodium 336mg	15%
Total Carbohydrate 44g	16%
Dietary Fiber 1g	3%
Total Sugars 27g
Protein 7g
Vitamin C 8mg	39%
Calcium 138mg	11%
Iron 2mg	10%
Potassium 97mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.