Lemon Ricotta Cake
"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"
Original is 12 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 375˚F.
Step 2
Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray.
Step 3
Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
Step 4
Melt butter in a medium-size microwave-safe bowl.Remove from microwave and allow to cool for 5 minutes.
Step 5
Add sugar, eggs, lemon zest and extracts. Whisk together until well blended.
Step 6
Add ricotta and stir until light and fluffy
Step 7
Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
Step 8
Transfer batter to prepared pan and smooth the top with a knife or spatula.
Step 9
Place in preheated oven and immediately lower temperature to 350˚F.
Step 10
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.
Step 11
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
Step 12
When cool, transfer to a serving platter (keep flat, bottom side up) and ice with a lemon buttercream or dust with icing sugar.
Tips
No special items needed.
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