Lemon Cake with Ricotta Cheese
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This lemon cake is a simple yet delicious treat, featuring the tangy flavor of lemon and the creamy texture of ricotta cheese.
Ingredients
Units
Scale
- 3/4 cup (180 ml) oil,
- 2 eggs
- 1 tbsp finely grated lemon rind
- 2 tbsp lemon juice
- 1 cup (225 g) fresh ricotta
- 1 3/4 cup (350 g) caster sugar (granulated)
- 2 cups (240 g) self raising flour or plain flour and 2 tsp of baking powder
- 1 tbsp honey
Lemon glaze:
- 1- 1/2 tbsp Lemon juice
- 1 x cup (120 g) pure icing ( confectioners) sugar
Ricotta Cream:
- 250gm ricotta
- 1 tbsp pure icing sugar ( sifted)
- vanilla
- 1 cup (240 ml) of full fat or thickened cream.
Instructions
- Preheat the oven to 170°C (350°F). Spray and line a 20-24 cm (8-9 inch) round cake tin or a bundt tin. Using a smaller tin will result in a deeper cake.
- In a large mixing bowl, combine the eggs, oil, sugar, lemon rind, lemon juice, and ricotta. Mix until well combined and smooth.
- Sift in the self-raising flour (or plain flour and baking powder) and add a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake tin, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a deeper lemon flavor, consider adding an extra tablespoon of lemon juice.
- This cake can be stored in an airtight container for up to 3 days.
- Serve with a dollop of whipped cream or a dusting of powdered sugar for added sweetness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 15
- Carbohydrates: 50
- Fiber: 1
- Protein: 6
- Cholesterol: 40
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Frequently Asked Questions
Are the lemon glaze and ricotta cream required, or optional?
Both are optional accompaniments. The cake itself is complete without either — it’s made with ricotta already in the batter. The lemon glaze (1½ tbsp lemon juice whisked with 1 cup icing sugar) adds brightness; the ricotta cream (250g ricotta, 1 tbsp icing sugar, vanilla, and 1 cup full-fat cream) makes it a more elaborate dessert.
What size pan should I use and how does it affect the result?
The recipe calls for a 20–24 cm (8–9 inch) round cake tin or a bundt tin. The instructions note that using a smaller tin (closer to 20 cm) results in a deeper cake — worth knowing if you prefer a taller slice versus a wider, flatter one.
