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Extra moist lemon and ricotta cake: a lemony delight

Extra moist lemon and ricotta cake: a lemony delight

Savor the delicate, refreshing flavors of this Lemon Ricotta Cake, an extra moist and creamy dessert that is both easy to make and incredibly satisfying. The combination of ricotta cheese and lemon provides the perfect balance of creamy texture and tangy freshness. This cake is perfect for any occasion, bringing a touch of elegance to your dessert table.

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Why you'll love it: Not only is this cake incredibly moist and creamy, but it's also bursting with fresh lemon flavor. The ricotta adds a luxurious texture, making every bite melt in your mouth. It's a simple yet sophisticated dessert that can be prepared quickly, making it perfect for both beginner and experienced bakers. replaces the word nice with emptypped with powdered sugar or served with whipped cream and raspberry sauce, this cake is sure to steal hearts.

Perfect occasion: Ideal for brunches, afternoon tea or as a dessert for dinners and family gatherings. This lemon and ricotta cake is perfect for spring and summer occasions, providing a refreshing and light ending to any meal. It's also a wonderful treat for special celebrations like birthdays or holidays.

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Decorating Tips: Sprinkle the cooled cake with powdered sugar for a classic finish. Serve with a dollop of whipped cream and a drizzle of raspberry sauce for a more indulgent treat. Garnish with fresh lemon slices or lemon zest for an extra touch of elegance.

Ingredients for a 22/24 cm round mold:

  • 120 g butter at room temperature
  • 120g powdered sugar
  • Zest of 1 or 2 lemons
  • 60 ml lemon juice
  • 250g ricotta cheese
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • 200 g all-purpose flour
  • 6g of baking powder
  • ½ teaspoon baking soda
  • A pinch of salt
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Preparation steps:

  1. Prepare the dough:
    • Preheat your oven to 180°C (350°F). Butter and flour a 22/24 cm round mold.
    • In a large bowl, beat together the butter and powdered sugar until light and fluffy.
    • Add the lemon zest and vanilla extract, mixing well.
    • Add the eggs one by one, mixing well after each addition.
    • Add the lemon juice and ricotta cheese, mixing until smooth.
    • In another bowl, combine flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until everything is well combined and no dry flour is visible.
  2. Bake the cake:
    • Pour the batter into the prepared pan, spreading it evenly.
    • Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
    • Remove from the oven and let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  3. Serve:
    • Once the cake has completely cooled, sprinkle with icing sugar.
    • Optionally serve with whipped cream and raspberry sauce for added indulgence.

Enjoy this extra moist lemon ricotta cake, a refreshing and creamy treat perfect for any occasion!

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