Lemon Ricotta Cake Recipe (Step by Step Pictures)
Lemon ricotta cake is a soft, moist and delicious Italian cake made with ricotta cheese, lemon zest, butter, sugar, flour and eggs. The ricotta makes the cake really soft, tender, while the lemon zest gives it a lovely fresh flavour. Perfect cake to enjoy with a cup of tea or coffee.
Equipment
7 inch bundt cake pan
Ingredients
Dry Ingredients
- 1¼ cup All Purpose Flour (Plain Flour) 150 grams
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
To Cream Together
- 1 cup Granulated Sugar 200 grams
- 1 tablespoon Lemon zest
- 2 large Eggs
- ½ cup Full Fat Ricotta Cheese
- 1 teaspoon Vanilla Extract
- ⅓ cup Melted Butter 80 ml
- 4 tablespoon Lemon Juice
- ¼ cup Milk 60 ml
Instructions
- Preheat oven to 180 degree C (360 degree F). Grease a 7 inch bundt pan or any pan with oil, sprinkle with flour and coat on all sides. Tap off the excess. Set aside.
- Now take a mixing bowl. Add sugar, lemon zest in the bowl and rub it well so the lemon zest is combined with the sugar.
- Now Add in eggs, lemon juice, vanilla, ricotta and whisk well until it is combined really well.
- Add in flour, baking powder, salt and mix well gently using a spatula. Gently add in milk and fold the batter gently until it forms into a smooth batter.
- Spoon this into the prepared pan and spread evenly. Now place it into the preheated oven and bake for 45 to 55 mins until a tooth pick inserted comes out clean.
- Once baked, Remove them from oven and let it cool for 10 mins in the pan, now invert it on a cooling rack and cool completely.
- Dust with icing sugar and serve.
Nutrition
Nutrition Facts
Lemon Ricotta Cake Recipe (Step by Step Pictures)
Serving Size
1 servings
Amount per Serving
Calories
288
% Daily Value*
Fat
11
g
17
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
76
mg
25
%
Sodium
294
mg
13
%
Potassium
78
mg
2
%
Carbohydrates
42
g
14
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
6
g
12
%
Vitamin A
386
IU
8
%
Vitamin C
4
mg
5
%
Calcium
85
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.