Easy Lemon Ricotta Cake Recipe!

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line the base and sides of an 8-inch round cake pan with parchment, greasing the sides with butter first.
2. Put the sugar in a large bowl and rub in the zest of the lemons with your fingers.
3. Squeeze the lemons to get ¼ cup of juice. Add the juice, melted butter, ricotta, eggs and vanilla to the bowl and whisk by hand for about 1 minute, until the eggs are well beaten.
4. In another bowl, combine the all-purpose flour, almond flour, baking powder, baking soda and sea salt. Sift the dry ingredients into the wet mixture and whisk for about 30 seconds, just until combined.
5. Spread the batter evenly in the lined pan and level the top.
6. Bake at 350°F for 32 to 34 minutes, until the top is rich golden and the internal temperature reaches 205°F.
7. Cool in the pan for 5 minutes, then transfer to a wire rack, remove the parchment and let cool completely at room temperature.
8. Make sure the cream is well chilled. Put the cream, powdered sugar, sea salt and vanilla in a large bowl and grate the lemon zest directly into it.
9. Whisk on slow speed, increasing gradually as it thickens, for about 4 to 6 minutes, until stiff peaks form.
10. Spread the whipped cream evenly over the cooled cake with an offset spatula. Garnish with lemon slices if you like.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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