This Lemon Ricotta Cake Brings the Taste of Summer to Your Kitchen

Lately I’ve been wanting to cook everything with lemon. There is such a freshness that comes with including lemon juice or zest in a baked good. Fresh lemon is much better than lemon extract, in my opinion: it adds a nice bright flavor that isn’t overpowering. I also feel like lemons are synonymous with summer, and since the weather in Seattle hasn’t been cooperating lately, I feel like I need to create that summer feeling with lemons in my kitchen .

I recently made lemon cookies, lemon ricotta pancakes, and lemon poppy seed muffins, but I wanted to remake a lemon ricotta cake that I tried in of our quarantine during the pandemic, and he was just as good, if not better, than me. recalled. This cake is so light, both in flavor and texture. Add this recipe to your dessert rotation this summer; I’m sure your friends and family will be very grateful!

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Lemon and ricotta cake

Preparation time: 15 minutes

Cooking time: 35 minutes

Idle time: 10 minutes

Total time: 1 hour

Yield: 2 6-inch cakes

INGREDIENTS
  • 2 tablespoons lemon zest
  • 1ÂĽ cup sugar
  • Âľ cup salted butter, room temperature
  • 15 ounces whole milk ricotta cheese
  • 2 tablespoons of lemon juice
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • 1Âľ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ÂĽ teaspoon of salt
  • Powdered sugar for sprinkling
NOT
  1. Preheat oven to 350 degrees. Butter two 6-inch cake or springform pans and line the bottom with parchment paper.
  2. In the bowl of a stand mixer, add the lemon zest and sugar. Massage with your fingers until the sugar is fragrant.
  3. Add the butter to a stand mixer, fitted with the paddle attachment, and cream the butter and sugar mixture until light and fluffy, about 2 to 3 minutes.
  4. Add the ricotta, lemon juice, eggs and vanilla bean paste and mix until well combined.
  5. In another bowl, mix the dry ingredients and add them to the wet ingredients.
  6. Mix with a spatula or wooden spoon until combined, taking care not to overmix.
  7. Pour the batter into the prepared pans and smooth the tops with an offset spatula.
  8. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool completely in the pan. Remove the cake from the pan and sprinkle with powdered sugar before serving.

Appreciate!

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