Lemon Ricotta Cake
This delicious Lemon Ricotta Cake is friendly to the Mediterranean diet and is easy to make. There are options for ingredients offered in this recipe.
Servings: 12
Servings: 1g
Ingredients
- Flour- 1 ½ cups. You can use All Purpose Flour for a lighter and softer cake. A semolina flour cake will yield a more authentic and yellow cake.
- Baking Soda– 1 teaspoon.
- Baking Powder – 1 teaspoon.
- Salt– ¼ teaspoon.
- Olive Oil – ½ cup.
- Granulated Sugar– 1 cup. If you are using a sugar alternative please use a granulated Sugar Alternative that measures 1:1 with sugar and is suitable for baking with.
- Eggs- 3 at room temperature.
- Lemon Zest – 1 tablespoon about 1 average lemon zested.
- Lemon Extract– 1 teaspoon.
- Powdered Sugar– ½ cup or as needed.
- You can make your own sugar free powdered sugar using this recipe or you can buy sugar free powdered sugar already made online.
Instructions
- Preheat your oven to 350. Prep your cake pan well for nonstick. For example, use Parchment Paper and then nonstick .
- In a medium mixing bowl use a whisk or a fork to mix together the flour, baking soda, baking powder, and salt.
- Next, in a large mixing bowl, cream together the olive oil and sugar.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. The add the eggs, one at a time and the lemon zest and extract.
- Bake for 40-50 minutes or until a toothpick comes out clean.
- Allow your cake to cool before dusting with sugar or adding another topping or frosting.
Recipe Notes
I mentioned above that this lemon cake recipe can be made with All Purpose Flour
You could however us a semolina flour instead. I have no tried this recipe using a whole wheat flour and thus, cannot make a recommendation.
You will also need lemon zest to make this cake.
You can find a lemon zester , which like a small grater, online. Or you can purchase lemon zest already made for you.originally posted:
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Nutrition
Serving: 1g | Calories: 455kcal | Carbohydrates: 78g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 59mg | Sodium: 254mg | Fiber: 1g | Sugar: 49g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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