Lemon Ricotta Cake
Treat yourself to irresistibly delicious Lemon Ricotta Cake! Bursting with fresh lemon flavor and a moist crumb, it's a must-try dessert.
Servings 8 servings
Calories 419kcal
Ingredients
- Nonstick cooking spray as needed
- 3 small lemons zest and juice, divided
- 1 cup granulated sugar
- ⅔ cup olive oil
- 1 cup whole milk ricotta
- 3 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Powdered sugar for serving.
Instructions
- Preheat the oven to 350˚F. Line an 8-inch round baking pan with parchment paper, then spray with nonstick cooking spray.
- Add lemon zest and sugar to a large bowl. Use your fingers to massage the zest into the sugar until it’s fragrant and moist. Whisk in the lemon juice, olive oil, ricotta, eggs and vanilla until smooth.
- To the same bowl, add flour, baking powder and salt. Whisk until combined. Pour batter into the prepared pan and bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
- Let cool for about 20 minutes, then invert to remove from the pan and cool completely. Serve dusted with powdered sugar.
Nutrition
Calories: 419kcal | Carbohydrates: 45g | Protein: 8g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 230mg | Potassium: 134mg | Fiber: 2g | Sugar: 26g | Vitamin A: 235IU | Vitamin C: 21mg | Calcium: 146mg | Iron: 2mg