Lemon Ricotta Cake
This lemon ricotta cake is tender, moist, and bursting with bright citrus flavor. It's a simple yet elegant dessert perfect for any occasion.
Equipment
- 9-inch round cake pan
- wire rack
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Fine Salt
- 1 cup Whole Milk Ricotta
- 1 cup Granulated Sugar
- 3 large Eggs
- 1/2 cup Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- 2 Lemon Zest
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar
- 2 tbsp Fresh Lemon Juice (for glaze)
Instructions
- Preheat your oven to 350°F (177°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the ricotta and granulated sugar. Whisk until smooth and well blended. Add the eggs one at a time, whisking after each addition. Pour in the olive oil, lemon juice, lemon zest, and vanilla extract, and whisk until the batter is smooth and creamy.
- Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. Do not overmix. The batter will be thick and luscious.
- Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes until the cake is golden on top and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice in a small bowl until you have a smooth, pourable glaze. Drizzle it over the cooled cake, letting it run down the sides. Let the glaze set for 10 minutes before slicing and serving.
Nutrition
Serving: 1servingCalories: 318kcalCarbohydrates: 42gProtein: 6gFat: 14g