Clean recipe · blog.cookingpoint.net
Healthy Lemon Ricotta Cake
A thick, moist lemon cake made with whole milk ricotta, softened butter, fresh lemon, and vanilla. The cake has a tender, rich interior with a light lemon flavor and needs nothing more than a dusting of powdered sugar before serving.
Original recipe: blog.cookingpoint.net
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 35 min
- Total:
- 50 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 1 large lemon, zested and juiced
- 1 ¼ cups (250g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 1 ½ cups (365g) whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoon baking powder
- ¾ teaspoon fine sea salt
- Powdered sugar, for dusting
Instructions
- Heat the oven to 350°F. Grease a 9-inch springform pan and line it with parchment paper.
- Put the lemon zest and granulated sugar into a large mixing bowl. Rub them together until the sugar becomes very fragrant.
- Add the softened butter. Using a hand or stand mixer, beat the mixture for 2 to 3 minutes, until light and fluffy.
- Add the ricotta cheese and 2 tablespoons lemon juice. Mix until combined.
- Add the eggs and vanilla extract. Mix until incorporated. The mixture may still look slightly lumpy because of the ricotta.
- In another bowl, stir together the all-purpose flour, baking powder, and fine sea salt.
- Add the dry mixture to the wet mixture. Use a large rubber spatula to stir until the batter is combined. Avoid overmixing.
- Transfer the thick batter to the prepared springform pan. Spread the top evenly with a spatula.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Place the cake on a wire rack and let it cool until the pan is comfortable to handle. Remove the springform pan and allow the cake to cool further
- Dust the cooled cake with powdered sugar and cut into thick slices.