Lemon Ricotta Cake
This Lemon Ricotta Cake is a delightful treat, combining the tangy flavor of lemon with the creamy texture of ricotta cheese. A perfect dessert for any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.75 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon lemon zest
- 1 cup whole milk ricotta cheese
- 0.25 cup lemon juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in lemon zest.
- In a separate bowl, whisk together ricotta cheese and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into prepared pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
Enjoy this delicious and easy-to-make lemon ricotta cake! Garnish with fresh berries or a dusting of powdered sugar for an extra touch.