Lemon Ricotta Cake Recipe
This moist, super easy cake with Ricotta cheese and lemon glaze makes the perfect combination for a sweet treat.
Ingredients
Ingredients for the cake batter:
- 2 eggs
- 100 g sugar
- 220 g ricotta cheese
- 100 g softened butter
- 220 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Ingredients for the glaze:
- 100 g powdered sugar
- 1 tbsp lemon juice
- 1 tbsp sour cream (optional)
Instructions
- In a large mixing bowl combine the butter and sugar with lemon zest. Using a hand mixer, whisk the mixture until light and fluffy. Scrub the sides of the bowl.
- Add one egg at a time, mixing well between each addition. Scrub the sides of the bowl one more time.
- Add ricotta cheese, vanilla extract, salt and whisk again.
- Add the baking powder and sifted flour. Give it a stir with a spatula to mix the flour into the cake batter, then using a hand mixer, combine all together on the lowest speed of your mixer. Don’t mix the cake batter for too long, you just need to combine all the ingredients.
- Transfer the cake batter into the baking form, spread it on top and bake at 350 F degrees for 45-50 minutes or until the skewer inserted into the cake comes out dry. Let the cake cool down in the form for about 5 minutes, then invert it onto a cooling rack, take the mold off and let it cool completely.
- In the meantime, let’s make the lemon glaze. Combine all the ingredients together and whisk them until they reach a smooth consistency.
- Cover the cooled cake with the lemon glaze and wait until the glaze dries and turns into a thin crust.
Notes
All the ingredients need to be at room temperature.
You can use a loaf pan or any other baking form, just keep in mind that the baking time will be different.
If you like a more stiff consistency glaze, add a little bit more powdered sugar.
For ease of use, you can pour the glaze into a piping bag.