Italian Lemon Ricotta Cake
This delicious cake is a breeze to prepare using only a handful of ingredients. Just 15 minutes of preparation and one bowl, pop it into the oven, and you're finished.
Yield: 10 people
Calories: 297kcal
Equipment
- 1 bundt pan(12 cup)
- 1 medium bowl
- 1 large bowl
- 1 hand mixer
- 1 Rubber spatula
Materials
- 250 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 4 large eggs
- 240 g granulated sugar
- 170 g ricotta cheese
- 40 g olive oil
- 60 g whole milk
- 30 g lemon juice
- 4 lemon zest
- 2 tsp vanilla extract
- 1 tsp lemon extract
Instructions
- Preheat the oven to 350°F/176°C, and grease a 12-cup bundt cake pan with butter and flour.
- Mix the dry ingredients in a small bowl and set aside. Crack three large room-temperature eggs into a large bowl and add sugar, ricotta, fresh lemon zest, vanilla extract, and lemon extract. Whisk using a hand or stand mixer until the batter looks fluffy and is pale yellow.
- Next, the lemon juice, olive oil, and milk and mix until well combined. Last, add the flour mixture and mix until no streaks of four remain.
- Pour batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the cake center comes out clean.
- Remove from the oven and let the cake cool on a cooling rack for 10 minutes before unmolding. Decorate the top of the cake with powdered sugar, fresh berries, and whipped cream.
Notes
HOW TO STORE:
Store the cake at room temperature, loosely covered with plastic wrap, for up to 3 days. You can also freeze leftover cooled cake into an airtight container for up to 3 months; when needed, let them thaw on the counter for an hour.Nutrition
Serving: 100f | Calories: 297kcal | Carbohydrates: 41g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 248mg | Potassium: 56mg | Fiber: 3g | Sugar: 22g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg