Whipped Ricotta and Lemon Zest Cake
An incredibly moist and airy Italian-inspired dessert featuring creamy whipped ricotta and bright citrus notes. This cake boasts a tender, melt-in-your-mouth crumb and a sophisticated, naturally sweet flavor profile.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup whole milk ricotta cheese drained of excess moisture
- 1 cup granulated sugar plus 1 tbsp for topping
- 3 large eggs room temperature
- 0.5 cup unsalted butter melted and cooled
- 2 tbsp lemon zest freshly grated from 2 large lemons
- 2 tbsp fresh lemon juice strained
- 1 tbsp baking powder
- 0.5 tsp kosher salt
- 1 tsp vanilla extract pure extract preferred
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For the best flavor, allow the cake to sit for at least 4 hours before serving to let the lemon oils permeate the crumb. Serve with a dollop of whipped cream or fresh berries.