recipe
March 23, 2023
Lemon Ricotta Cake
This cake is an easy cake for a dinner party. In the winter, top it with some whipped cream. In the Spring, opt for a Rhubarb compote, and in the Summer, go straight-up berries.
Lemon Ricotta Cake
Yield:
8-10 pieces
Serve this with fresh berries mashed with a little sugar
Ingredients
- Cooking spray
- ¾ cup butter, softened 1 ½ sticks
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups flour
- powdered sugar for dusting on top of the cake
- whip cream for serving
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch springform pan with cooking spray.
- In a large mixing bowl, mix the butter and sugar until combined.
- Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time. Add the vanilla, lemon zest, and lemon juice and combine.
- Stir in the baking soda and salt. Lastly, add the flour and mix until just combined, scraping down the sides of the bowl to fully incorporate all of the ingredients.
- Pour the batter into the prepared springform pan. Bake for 45-55 minutes until the cake is set and a toothpick inserted in the middle comes out clean.
- Let cool in the pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
- Serve with a rhubarb compare or mashed berries sweetened with caster sugar
