Lemon Ricotta Cake
June 23, 2019
"I like to make this into little mini cakes through the summer. The cake is dense and moist and absolutely delicious with a lemon buttercream icing, or with a simple dusting of icing sugar"
- Serving Size: 1 (68.4 g)
- Calories 234.9
- Total Fat - 11.7 g
- Saturated Fat - 7 g
- Cholesterol - 80.3 mg
- Sodium - 396.2 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 0.5 g
- Sugars - 12.7 g
- Protein - 7.3 g
- Calcium - 197.3 mg
- Iron - 0.5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Preheat oven to 375˚F.
Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray.
Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
Melt butter in a medium-size microwave-safe bowl.Remove from microwave and allow to cool for 5 minutes.
Add sugar, eggs, lemon zest and extracts. Whisk together until well blended.
Add ricotta and stir until light and fluffy
Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
Transfer batter to prepared pan and smooth the top with a knife or spatula.
Place in preheated oven and immediately lower temperature to 350˚F.
Bake for 38-42 minutes or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before decorating
When cool, transfer to a serving platter (keep flat, bottom side up) and ice with a lemon buttercream or dust with icing sugar.
Tips & Variations
No special items needed.