Description
Italian Lemon-Ricotta Cake is a delightful dessert that combines the light, fluffy texture of ricotta with the bright zing of fresh lemons. This cake is perfect for any occasion, from afternoon tea to festive gatherings. The harmonious blend of creamy ricotta and tangy lemon will leave your taste buds singing with joy. Enjoy a slice alongside coffee or tea for an unforgettable treat.
Ingredients
Scale
- 1 cup fresh ricotta cheese
- 1 cup all-purpose flour (sifted)
- 3/4 cup granulated sugar
- 2 tsp freshly grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 tsp baking powder
- 3 large eggs
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In one bowl, whisk together flour and baking powder.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Fold in ricotta cheese, lemon zest, and lemon juice gently.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring it to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 230
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg