Coffee and Dessert - Lemon Ricotta Cake

This delicious, moist lemon cake from Claudia Lamascolo at whatscookinitalianstylecuisine.com is amazing! Filled with an abundance of lemon flavor and the richness of ricotta cheese, you will have a hard time eating only one serving. It is very easy to make and can be decorated with powdered sugar, whip cream, fruit of your choice, or all of these. Simple yet delicious, and sure to impress your guests. The photo below is from the website as the cake was gone before I could get a photo.

Lemon Ricotta Cake

Yield: 8 Servings

1-1/3 cups flour (scoop and level to measure)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
1-1/2 cups ricotta cheese (whole milk)
2-1/2 tablespoons lemon zest
3 large eggs
1 teaspoon lemon extract (stronger flavor than lemon juice) - you can also use vanilla extract

  1. Preheat oven to 350℉.
  2. Line the rim and bottom of a 9-inch springform pan with parchment paper, and also oil spray the paper and rim.
  3. Combine the flour, baking powder, and salt, set aside.
  4. Cream together sugar, butter, and lemon zest until light and fluffy either by hand or with an electric mixer.
  5. Add the eggs one at a time and stir in the lemon extract.
  6. Add the flour mixture, then the ricotta and gently mix together until blended.
  7. Pour the batter into the prepared springform pan and spread into an even layer.
  8. Bake in the preheated oven until the cake is set (a toothpick will come out moist but no batter), about 45-50 minutes.
  9. Let the cake cool completely before removing it from the pan.
  10. This cake can be served sprinkled with powdered sugar or fresh fruit and whipped cream.
From Whatscookinitalianstyle.com




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