The Easiest Lemon Ricotta Cake Recipe!

By Tatyana's Everyday Food · 90 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 so the paper stays put.
2. Put the sugar in a large bowl and rub the zest of 2 large lemons into it with your fingers.
3. Squeeze the lemons to get 1/4 cup of juice, then add it to the bowl with the melted butter, ricotta, eggs and vanilla. 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.
5. Sift the dry ingredients into the wet mixture and whisk for about 30 seconds, just until no dry streaks remain.
6. Spread the batter evenly in the prepared pan, levelling the top.
7. Bake at 350°F for 32 to 34 minutes, until the top is a deep golden colour and the internal temperature reaches 205°F.
8. Cool in the pan for 5 minutes, then move to a wire rack, peel off the parchment and cool completely at room temperature.
9. Chill the cream well. In a large bowl, combine the cream, powdered sugar, 1/8 tsp sea salt, 1 tsp vanilla and the zest of 1 lemon. Whip on low, increasing speed as it thickens, for 4 to 6 minutes until stiff peaks form.
10. Spread the whipped cream over the cooled cake with an offset spatula.

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

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