15-Minute Fluffy Lemon Ricotta Cake – Irresistibly Light
A light and airy lemon ricotta cake with a delicate citrus flavor and creamy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, beat ricotta, sugar, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Use full-fat ricotta for the best texture.
- Do not overmix the batter to keep the cake fluffy.
- Dust with powdered sugar before serving for extra sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg
Find it online: https://bibodo.com/fluffy-lemon-ricotta-cake-recipe/