Lemon Ricotta Cake Recipe
Make Lemon Ricotta Cake Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Ingredients
Lemon Glaze Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 3
Combine Wet Ingredients
In another bowl, beat the eggs and then add the ricotta cheese, granulated sugar, melted butter, lemon juice, lemon zest, and vanilla extract. Mix until smooth and well combined.
- 4
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Lemon Glaze Preparation
- 7
Prepare the Glaze
In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar if necessary.
- 8
Glaze the Cake
Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for about 15 minutes before serving.
