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lemon-ricotta-cake-recipe

Lemon Ricotta Cake

A moist and tangy lemon cake made with ricotta cheese. Perfect for dessert or a sweet snack.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1.5 cups all-purpose flour
  • 2 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 cups sugar
  • 3 eggs
  • 1.5 cups ricotta cheese
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 0.5 cup unsalted butter, melted

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.
  2. In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the sugar and eggs together until light and fluffy. Add the ricotta cheese, vanilla extract, and lemon zest. Mix well.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the melted butter.
  5. Pour the batter into the prepared cake pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 1.5mg

Keywords

Cake, Lemon, Ricotta
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