Dessertscookingclassy4.9
Lemon Ricotta Cake
This cake is the perfect dessert to welcome spring! It's an Italian inspired, made from scratch cake that has such an irresistible flavor. The ricotta in the cake lends moisture and a delicious richness and the lemon zest adds a welcome zing. Trust me, this is a cake people wont forget about!
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
2
In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
baking powder2 tsp(200g) granulated sugar1 cup(235ml) heavy cream1 cup
3
In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and lemon zest until pale and fluffy.
4
Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.
(200g) granulated sugar1 cuplarge eggs3(235ml) heavy cream1 cup
5
Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined.
6
Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated.
7
Pour batter into prepared springform pan and spread into an even layer. Bake in preheated oven until cake is set (a toothpick can come out moist but no batter), about ⏱️ 45 - 50 minutes.
8
Let cake cool ⏱️ 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring and continue to let cool.
9
Once cool, slice and serve with macerated strawberries and whipped cream.
10
Macerated Strawberries
11
In a medium mixing bowl toss strawberries with 2 Tbsp of the sugar. Cover and let rest in refrigerator while cake is baking and cooling.
(200g) granulated sugar1 cupTbsp lemon zest2 1/2Tbsp (42g) granulated sugar, (divided)3 1/2(235ml) heavy cream1 cup
12
In a separate medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form.
13
Add 1 1/2 Tbsp sugar and whip until stiff peaks form. Store in refrigerator until ready to serve.
(200g) granulated sugar1 cupTbsp lemon zest2 1/2Tbsp (42g) granulated sugar, (divided)3 1/2(235ml) heavy cream1 cup
14
Recipe source: Cooking Classy
Nutrition Facts
calories
354 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
22 g
sodium Content
101 mg
protein Content
7 g
cholesterol Content
108 mg
carbohydrate Content
37 g
saturated Fat Content
12 g
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