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Summer Treat: Refreshing Lemon Ricotta Cake

This delightful lemon ricotta cake is the perfect treat to indulge in during the summer months. Bursting with zesty lemon flavor and made with the goodness of protein-rich ricotta cheese, this recipe offers a healthier twist on a classic cake. It's a great way to satisfy your sweet tooth while still maintaining a focus on your health and wellness goals. Let's get into it!

INGREDIENTS

  • 3/4 cup salted butter, softened, I used European butter (the best kind!)

  • 1 ½ cups sugar, I used all-natural cane sugar, white sugar is okay too

  • 15 ounces ricotta cheese, whole milk, room temperature

  • 2 tablespoons sour cream, or greek yogurt

  • 3 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 large lemon zested

  • 2 ½-3 tablespoons lemon juice, fresh squeezed, from one or two lemons

  • 1/2 teaspoon baking soda

  • ½ teaspoon kosher salt

  • 1 ½ cups all-purpose flour, see notes for high altitude adjustments

  • Powdered sugar, for dusting


INSTRUCTIONS

  • Preheat your oven to 350 degrees and butter 8 or 9” springform pan, then dust with flour or powdered sugar.

  • In a stand mixer or in a large bowl, cream together butter and sugar until light and fluffy about 2-3 minutes (longer if using all-natural cane sugar).

  • Scrape down the sides, add ricotta cheese and sour cream and blend until light and fluffy, 4-5 minutes.

  • Add eggs one at a time, mixing for 30 seconds on medium speed until all eggs are incorporated. Pour in vanilla extract, lemon zest and lemon juice, mixing to combine.

*Note: the mixture will look curdled; don’t worry, that’s how it should look, it will come together into a beautiful batter after adding the flour mixture. *

  • Whisk together the flour, baking soda and salt, add ¼ – ⅓ cup at a time with mixer on low speed. After all the flour has been added, scrape down the sides of the bowl and mix until just combined – do not over mix.

  • Spoon batter into prepared pan, smoothing out so that batter is even, then giving the pan a few taps to settle the batter, removing any air bubbles. Bake for 45-65 minutes until the cake is set in the middle and a toothpick inserted comes out clean.

  • Remove to wire rack and cool for 15 minutes, then remove the collar from the pan and allow to cool completely on wire rack. Dust with powdered sugar if desired, just before serving.

  • Serve warm, room temperature or cooled – delicious either way!

Alina's Tips

  • In order to avoid the cake sinking after it has cooled, I recommend bringing all ingredients up to room temperature and baking a little longer for a firmer structure.

  • If using an 8” inch springform pan, you will need to bake the cake a little longer, closer to 60 minutes. If browning too much, lay a sheet of aluminum foil over the top.

  • This is a great make ahead dessert and tastes better with time! Store on counter wrapped in plastic wrap or in an airtight container for up to 3 days. Refrigerate up to 7 days and may be frozen up to 3 months.

Variations

  • Replace with almond extract for a nuttier taste instead of vanilla

  • Add 1 cup fresh or frozen blueberries tossed in a tablespoon of the flour mixture and then hand fold into the batter. Other berries may also be used.

  • Top with fresh figs, stems removed, guartered, laying the figs on top of the batter.

  • Sprinkle coarse sugar (Turbinado) on top before baking

  • Serve with a little dollop of creme fraiche, whipped cream or just some berries.

I hope you all enjoy this fun recipe for a refreshing Summer treat under the sun! Stay tuned for more recipes and delicious eats to enjoy before the Summer ends!



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