Lemon Ricotta Cake Recipe

Ingredients:

• 1½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 large eggs
• 1 cup (240g) ricotta cheese (full-fat or part-skim)
• ½ cup (120ml) unsalted butter, melted and slightly cooled
• 2 tbsp lemon zest (from 2-3 lemons)
• ¼ cup (60ml) fresh lemon juice (from 2-3 lemons)
• 1 tsp vanilla extract

Optional Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Prepare Wet Ingredients: In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add the ricotta cheese, melted butter, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Bake: Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Optional Glaze: While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. If you like, add lemon zest & thyme for extra flavor. Once the cake is completely cool, drizzle the glaze over the top.
8. Serve: Slice and enjoy your lemon ricotta cake! This cake pairs beautifully with a cup of tea or coffee.

Tips:

• Make sure to use fresh lemons for the best flavor.
• The ricotta cheese adds moisture and richness to the cake, so don’t skip it!
• The cake can be stored in an airtight container at room temperature for up to 3 days.