Quick Lemon Ricotta Cake

Servings:

Prep Time: 5

Cook Time: 45

Total Time: 50

If you are looking for a quick and simple cake recipe to serve with tea or at brunch, then this Lemon Ricotta Cake is for you. Moist and tender from loads of whole ricotta cheese in the batter.

Equipment

Ingredients

2 eggs
1 cup ricotta cheese
1/3 heaping cup grated apple
1 lemon, zested
1/3 cup granulated sugar of choice
1/2 cup flour, sifted
2 tsp baking powder
1/4 tsp salt

US Customary - Metric

Instructions

Preheat your oven to 350℉. Line a 8x4 inch loaf pan with parchment paper. If you don't have a loaf pan, use a round 6 or 7 inch cake pan.
In a large mixing bowl, whisk together eggs and ricotta cheese for one minute, until smooth.
Next whisk in the grated apple, lemon zest and the sugar until incorporated. Sift in the flour, baking powder and salt and mix with a spatula. Transfer the batter to your pan and tap on the counter to settle the batter in the pan. Bake for 40-45 minutes or until a toothpick comes out clean. Allow to set in pan for 5 minutes then transfer to a cooling rack for 20 minutes. Serve with powdered sugar, lemon zest and fresh fruit!

Notes

Store leftovers in an airtight container in your fridge for up to 5 days.

Nutrition

Author: Stella Drivas