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lemon-ricotta-cake-recipe

Lemon Ricotta Cake

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Ricotta Cheese
  • ¾ cup Sugar
  • 3 Eggs
  • 1 cup Almond Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract
  • 1 Lemon Zest from one lemon
  • ¼ cup Lemon Juice freshly squeezed

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a baking pan.
  2. In a mixing bowl, whisk together the ricotta cheese and sugar until smooth.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the almond flour, baking powder, vanilla extract, lemon zest, and lemon juice until well combined.
  5. Pour the batter into the prepared baking pan and smooth the top.
  6. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg

Keywords

Gluten-Free
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