When life gives you lemons, why not make a delicious and refreshing Lemon Ricotta Cake? This delightful dessert is the perfect balance of zesty lemon flavor and creamy richness from the ricotta cheese. It’s light, moist, and pairs wonderfully with a cup of tea or coffee for a delightful treat any time of day.
**Lemon Ricotta Cake**
**Ingredients:**
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup ricotta cheese
– 3 large eggs
– 1/4 cup fresh lemon juice
– Zest of 1 lemon
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
**Instructions:**
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the ricotta cheese to the butter-sugar mixture and mix until well combined.
5. Beat in the eggs, one at a time, incorporating each fully before adding the next.
6. Stir in the lemon juice, lemon zest, and vanilla extract until evenly distributed.
7. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
8. Pour the batter into the greased cake pan and smooth the top with a spatula.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Lemon Ricotta Cake is the perfect way to brighten up any day with its sunny citrus flavor and delicate crumb. Whether you serve it as a sweet ending to a meal or as a midday pick-me-up, this cake is sure to be a hit with family and friends alike. Enjoy the simple pleasures in life with a slice of this delightful cake – it’s like a taste of sunshine in every bite.
