Lemon Ricotta Cake Recipe

Time1h

Serves8

roasted strawberries, lemon mousseline

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Ingredients

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1
Prepare the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt.
3
Cream Butter and Sugar
In a separate bowl, cream together the butter and sugar until light and fluffy.
4
Add Eggs and Ricotta
Add the eggs, ricotta cheese, lemon zest, and lemon juice to the butter mixture and mix until well combined.
5
Combine Mixtures
Gradually add the dry ingredient mixture to the wet mixture and stir until just combined.
6
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.