Buttery,creamy and incredibly moist, this Lemon Ricotta Cake is a lemon lovers dream. Witha soft and luscious texture, this zesty cake is very easy to make – all in justone bowl.
Ingredients
- 165 g plain flour (all-purpose flour) (1 ½ cups / 5 ¾oz)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
- 200 g white granulated sugar (1 cup / 7oz)
- 300 g full-fat ricotta (10oz)
- 3 large eggs
- 1 teaspoon vanilla
- Zest of 1 lemon
- 2 tablespoons lemon juice (note 1)
For best results, always weigh ingredients where a weight is provided
Equipment
- Stand mixer or handheld electric mixer
- 8 inch spring form tin
- microplane
- handheld juicer
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Grease and line an 8 inch springform tin with baking paper.
- In a medium bowl, whisk together the flour, baking powder and salt until fully combined.
- In a large bowl or the bowl of a stand mixer with paddle attachment, beat together butter and sugar until light and creamy.
- Add the ricotta and beat for another 4-5 full minutes on a medium-high setting (to incorporate some air). Scrape down the bowl a couple of times during this.
- Add the eggs, vanilla, lemon zest and juice and beat until just combined.
- Carefully, fold in the flour mixture using a spatula, mixing until it is just combined. Don't overmix.
- Tip the thick batter into the prepared tin and level out.
- Bake 35-40 minutes until a toothpick comes out clean.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Don't skimp on whipping the ricotta.
- Serve at room temperature (or even slightly warm - yum).
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
