Description
A delicious lemon ricotta cake topped with a sweet lemon glaze.
Ingredients
Scale
- 1 cup ricotta cheese (made with whole milk preferably)
- 3 eggs (lightly beaten)
- ½ cup unsalted butter (melted and slightly cooled)
- ⅓ cup sugar
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 375 degrees F. Coat a 9-inch round baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it’s easy to lift out and slice the cake without scratching the pan; this is optional.)
- In a large bowl, stir together the ricotta cheese, eggs, butter, sugar, and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir together. Stir in the lemon juice and zest.
- Pour batter into the prepared pan.
- Bake for 26-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
- Remove cake from the oven, let sit for 2 minutes, and invert onto a wire rack. Let cake cool completely.
- To make the Lemon Glaze, stir together the powdered sugar and lemon juice in a medium bowl. Stir to make a thick but pourable glaze. Pour over the cake, let sit for a few minutes, and serve.
Notes
- This cake is best served chilled.
- For additional flavor, you can add more lemon zest to the glaze.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg