Lemon ricotta cake


A soft buttery moist lemon ricotta cake is on your way to refresh your hectic day! This cake is so light with a rich lemon flavor, an ideal go-to dessert.

Cremeitalia delivered their ricotta cheese to my doortstep and I could not resist from baking an easy-peasy lemon squeezy ricotta cake...

  • 100 gm- butter

  • 100 gm- sugar

  • 3 tbsp- lemon juice

  • 1 tsp- vanilla extract

  • 3- eggs

  • lemon zest- 1 lemon

  • 140 gm- flour

  • 250 gm- ricotta

  • 1/4 cup- milk

  • 1 tsp- baking powder

TOPPING

  • 1/2 cup- whipping cream

  • 2 - lemons

  • 3 tbsp- mint leaves (chopped)

  1. Preheat the oven at 180 degree C.

  2. In a bowl, add butter and sugar, keep mixing until fluffy.

  3. Add eggs, one at a time and beat.

  4. In a separate bowl, add lemon juice, zest, flour, baking pwder and ricotta and beat on a low speed. Now mix dry ingredients with the went ones along with milk and fold the batter.

  5. Prepare the baking dish by greasing it with oil and poring the batter into the dish.

  6. Bake for 30 minutes at 180 degree C.

  7. Once it is baked, let it cool and top it with whipped cream.

  8. Garnish the cake with some mint leaves and lemon slices.

You dense lemon ricotta cake is ready. You can skip the whipped cream part and just have the cake as is with some powdered sugar!

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