Lemon Ricotta Cake

Course: Dessert


  • 6 T. unsalted butter softened
  • 2/3 c. sugar
  • 2 eggs
  • 3/4 c. flour
  • 2 tsp. baking powder
  • pinch salt
  • 2/3 c. ricotta cheese
  • zest of 1 lemon
  • 2/3 c. apple peeled and grated


  • Set the butter out to come to room temperature.
  • Spray an 8” baking pan with cooking spray then line the bottom with parchment paper. Spray the paper also.
  • Preheat the oven to 400 degrees.
  • In a large bowl, mix the butter and sugar together using a rubber spatula. Mix until creamy then add the eggs and mix to combine.
  • Add in the flour, baking powder and salt. Stir to combine.
  • Add the ricotta, lemon zest and grated apple. Stir to combine.
  • Scrape the batter into the prepared pan and smooth out the batter.
  • Bake at 400 degrees for 25 minutes.
  • Let the cake cool for 15 minutes in the pan then turn it out onto a wire rack. Let cool completely. Dust with powdered sugar if you wish.

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