Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 365kcal 18%
Fat 16g 24%
Saturated Fat 8g 40%
Carbohydrates 50g 16%
Fiber 2g 8%
Sugar 35g 70%
Protein 7g 14%
Cholesterol 90mg 30%
Sodium 250mg 10%

Percent Daily Values are based on a 2,000 calorie diet.

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Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 1 9-inch cake
Ingredients: 163g (1 1/4 cups) cake flour; 25g (1/4 cup) almond flour, sifted; 1 1/2 teaspoons baking powder1/2 teaspoon baking soda; 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 200g (1 cup) granulated sugar100g (1/2 cup) light brown sugar; 170g (12 tablespoons) unsalted butter, softened; 1 1/2 tablespoons lemon zest (from 2 lemons); 3 large eggs, at room temperature; 15 ounces high-quality whole milk ricotta cheese, homemade or store-bought, at room temperaturePowdered sugar, for serving

Prep 15m

Cook 1h 15m

Total 1h 30m

This Lemon Ricotta Cake is a delightful, light and citrusy dessert perfect for any occasion. With a perfect blend of cake and almond flour, lemon zest, and creamy ricotta cheese, this cake is a sweet treat that will impress your guests. Serve with a dusting of powdered sugar for added sweetness.

Lemon Ricotta Cake

Ricotta Cake Lemon

Nutrition Facts

Lemon Ricotta Cake

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Nutrition Facts

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