Lemon Ricotta Cake Recipe
Fresh lemon, light sponge cake, whipped ricotta cheese, vanilla, raspberry sorbet
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Ingredients
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Cake Ingredients
Toppings
Method
Making the Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- 4
- 5
Incorporate Ricotta and Flavors
Mix in the ricotta cheese, fresh lemon juice, lemon zest, and vanilla extract until well combined.
- 6
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- 7
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving the Cake
- 9
Plate the Cake
Once the cake has cooled, slice it into wedges and place each slice on a serving plate.
- 10
Add Toppings
Top each slice with a scoop of raspberry sorbet, a sprinkle of fresh raspberries, and a dusting of powdered sugar.
- 11
Enjoy
Serve immediately and enjoy your refreshing lemon ricotta cake!
