Lemon Ricotta Cake
This Lemon Ricotta Cake is a classic Italian dessert. It is light and has a great crumb. Made with lemon and ricotta everyone will enjoy this dessert.
Servings: 8 servings
Ingredients
- 1 box lemon cake mix (13.25 ounce)
- 3 large eggs
- 1 cup whole milk ricotta cheese
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 lemon zested and juiced (about 2 Tablespoons juice)
- Powdered sugar optional garnish
- Fresh lemons optional garnish
- Fresh Strawberries optional garnish
Instructions
- Preheat your oven to 350 degrees F. Prepare a pan. You can use either a 9-inch springform pan with nonstick cooking spray or a 9-inch cake pan lines with parchment paper.
- Into a large mixing bowl add lemon cake mix, eggs, ricotta cheese, oil, milk, and the zest and juice of 1 lemon.
- Mix ingredients until smooth and well combined. Then pour into your prepared baking dish.
- Place cake into the oven to bake for 30-35 minutes or until a toothpick comes out clean.
- Once cooked through remove from the oven and allow to cool completely in the pan. Once cooled remove it from the pan.
- Optional: Add powdered sugar, sliced lemons, and slice strawberries as optional garnish to your cake.
Notes
How should you store a Ricotta Cake?
So, you can store this Lemon Ricotta Cake on the counter if covered with plastic wrap or in an airtight container. It will last about 2-3 days on the counter.
If you store the cake in the refrigerator, it should last 5-7 days.
Nutrition
Serving: 1slice | Calories: 329kcal | Carbohydrates: 56g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 527mg | Potassium: 123mg | Fiber: 1g | Sugar: 29g | Vitamin A: 259IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 2mg