Lemon Ricotta Cake

This lemon ricotta cake is the perfect way to ease into the new year! A light dusting of powered sugar and fresh berries are the perfect accompaniment. I’ve always preferred cottage cheese in my lasagna or calzones, but over the past years I have grown to love ricotta. One of our standard winter meals is a lasagna soup, (a much quicker option if you’re craving lasagna), and typically have some left over ricotta. This recipe uses 15 oz of ricotta, but is pretty flexible as there have been several instances that we’ve all been liberal in adding ricotta to our soup, and I only have 12 oz left.

Ingredients:

1 1/2 sticks softened butter

1 cup sugar

15 oz ricotta

3 eggs

1 tsp vanilla

1 lemon zested and juices

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 c flour

  1. Preheat oven to 350, grease and flour a Bundt pan and set aside.

  2. In a stand mixed combine butter and sugar, mixing until light and fluffy.

  3. Add ricotta, mix for 5 minutes. Add eggs, one at a time, until incorporated.

  4. Add vanilla and lemon. mix to combine.

  5. Sift flour, salt, baking powder and baking soda together in a separate bowl. Add into mixing bowl in two batches, only mixing enough to combine.

  6. Pour mixture into prepared pan, and cook for 45-50 minutes, or until cake is set, and toothpick comes out clean.

  7. Cool for 15 minutes before removing from pan, and then remove onto wire rack to cool completely.

  8. Serving options range from a simple dusting of powered sugar, to topping with a lemon glaze, to serving with a dollop of maple sweetened whipped cream, pair with fresh summer berries, or celebrate winter with a citrus and pomegranate fruit salad.

enjoy + let me know what you think! ♡

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Cold Plunges