Lemon ricotta dessert cake

Indulge in a luscious Lemon Ricotta Dessert Cake that's light, moist, and bursting with citrusy flavor. Made with creamy ricotta cheese, fresh lemon zest, and a hint of sweetness, this delightful cake is perfect for any occasion. Easy to bake and irresistibly tasty!

  • 28 Feb 2025
  • Cook time 45 min
  • Prep time 20 min
  • 8 Servings
  • 7 Ingredients

Lemon ricotta dessert cake

Lemon ricotta dessert cake is a delightful fusion of creamy ricotta cheese and tangy lemon zest, resulting in a light, moist, and flavorful treat. Perfect for any occasion, this cake combines the best of dessert and cheesecake worlds, making it a favorite among lemon dessert lovers.

Ingredients:

1/2 cup butter
110g
3/4 cup sugar
150g
2 tbsp lemon zest
30g
1 cup ricotta cheese
230g
3 eggs
150g
1 cup self-raising flour
150g
1/4 cup lemon juice
50g

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake tin with parchment paper.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or by hand with a whisk, until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add the Lemon Zest and Ricotta: Mix in the lemon zest until well combined, then beat in the ricotta cheese until the mixture is smooth and creamy.
4. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
5. Mix in the Flour: Gradually fold in the self-raising flour using a spatula or a wooden spoon. Mix just until combined, being careful not to overmix.
6. Stir in the Lemon Juice: Finally, stir in the lemon juice until the batter is smooth and evenly mixed.
7. Transfer to the Cake Tin: Pour the batter into the prepared cake tin and smooth the top with a spatula.
8. Bake: Place the cake tin in the preheated oven and bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Cool: Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
10. Serve: Once completely cooled, you can sprinkle it with powdered sugar, decorate with extra lemon zest, or serve with fresh berries and a dollop of whipped cream if desired.

Tips:

- Ensure your butter is at room temperature for easier creaming with sugar.

- For a more intense lemon flavor, use freshly grated lemon zest and freshly squeezed lemon juice.

- Mix the ricotta cheese thoroughly to avoid lumps in your cake batter.

- If you don't have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.

- Avoid overmixing the batter to maintain a tender crumb. Mix until just combined.

- Bake the cake in a preheated oven for even cooking. Use a toothpick to check for doneness; it should come out clean when inserted into the center of the cake.

With its light, fluffy texture and zesty lemon flavor, the lemon ricotta dessert cake is sure to impress. Serve this elegant cake at your next gathering or enjoy it with a cup of tea for a delightful treat. Happy baking!

Nutrition Facts
Serving Size110 grams
Energy
Calories 310kcal16%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 36g10%
Fiber 0.58g2%
Sugar 20g19%
Fat
Fat 16g19%
Saturated 8g28%
Cholesterol 120mg-
Vitamins
Vitamin A 170ug19%
Choline 70mg13%
Vitamin B1 0.08mg7%
Vitamin B2 0.14mg10%
Vitamin B3 0.33mg2%
Vitamin B6 0.02mg1%
Vitamin B9 24ug6%
Vitamin B12 0.27ug11%
Vitamin C 2.42mg3%
Vitamin E 0.23mg2%
Vitamin K 1.28ug1%
Minerals
Calcium, Ca 99mg7%
Copper, Cu 0.05mg6%
Iron, Fe 0.68mg6%
Magnesium, Mg 14mg3%
Phosphorus, P 120mg9%
Potassium, K 100mg3%
Selenium, Se 15ug26%
Sodium, Na 55mg4%
Zinc, Zn 0.85mg8%
Water
Water 45g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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