Lemon Ricotta Cake
A light and fluffy lemon ricotta cake, perfect for dessert or afternoon tea. Made with wholesome ingredients for a guilt-free treat.
Equipment
- 1 9-inch Springform Pan
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 Zester
- 1 Juicer
Ingredients
Cake
- 1.5 cup all-purpose flour or gluten-free blend
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar or sugar substitute
- 0.5 cup olive oil or coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 0.25 cup lemon juice freshly squeezed
- 2 tablespoon lemon zest freshly zested
Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoon lemon juice freshly squeezed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.1.5 cup all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a separate bowl, whisk together sugar, oil, eggs, vanilla extract, ricotta cheese, lemon juice, and lemon zest.1 cup granulated sugar, 0.5 cup olive oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup whole milk ricotta cheese, 0.25 cup lemon juice, 2 tablespoon lemon zest
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.1 cup powdered sugar
- Slice and serve.
Notes
For a healthier option, use whole wheat flour and a sugar substitute. Store in an airtight container at room temperature for up to 3 days.