Lemon Ricotta Cake Recipe
This simple and tasty Lemon Ricotta Cake is great with coffee or tea. Use these easy steps and ingredients for a delicious dessert.
Ingredients
- Ingredients for Cake Topping:
- 1.25 cups flour
- 0.67 cup sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.75 cup butter cold, unsalted
- Ingredients for Cake:
- 1 tsp butter for greasing the pan
- 8 eggs
- 1.33 cups sugar
- 1 cup ricotta cheese whole milk
- 4 tsp lemon zest
- 0.67 cup lemon juice fresh
- 0.25 cup heavy cream
- 0.25 cup flour
- 0.5 tsp coarse salt
Instructions
- Preheat the oven to 180°C (350°F).
- Grease a baking pan with 1 tsp butter.
- In a large bowl, beat eggs and 1⅓ cups sugar with an electric mixer until smooth.
- Add ricotta, lemon zest, lemon juice, cream, ¼ cup flour, and coarse salt. Mix well until smooth.
- Pour the batter into the greased pan.
- For the topping, mix 1¼ cups flour, ⅔ cup sugar, baking powder, baking soda, and salt in a medium bowl.
- Sprinkle the topping mixture evenly over the cake batter.
- Grate cold butter over the topping using a coarse grater.
- Bake for about 40 minutes until the cake rises and the top is golden.
- Let the cake cool at room temperature for 20–30 minutes.
- Slice and serve.