Tuscan Lemon Ricotta Cake
Indulge in the delightful flavors of Tuscany with this exquisite Tuscan Lemon Ricotta Cake. This moist and tender cake is infused with the bright citrusy notes of lemon and the creamy richness of ricotta, making it a perfect dessert for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups whole milk ricotta cheese
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and mix until smooth.
- Beat in the eggs, one at a time, then stir in the lemon juice, lemon zest, and vanilla extract.
- Gently fold in the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 50 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 14g
Supplies
9-inch round cake pan Mixing bowls Whisk Electric mixer Spatula Wire rack
Tools
Oven Cake tester or toothpick
Serving suggestions
Serve slices of Tuscan Lemon Ricotta Cake with a dollop of whipped cream and a sprinkle of fresh berries for a delightful presentation.
Tips & tricks
For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled cake before serving.
Cost
$12