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.
113gunsalted butter, softened (½ cup / 1 stick / 4oz)
200gwhite granulated sugar(1 cup / 7oz)
1 ½cupsfull-fat ricotta(365g / 13oz)
3large eggs
1teaspoonvanilla
Zest of 1 lemon
2tablespoonslemon 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 / 350F / 160C fan forced. 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.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide).
Don't skimp on whipping the ricotta.
Serve at room temperature (or even slightly warm - yum).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.