FEB
03
On a Variation – Lemon Ricotta Cake
I had some of my favorite people coming over with their kiddos Monday morning for Story time and a play date. I always like to bake a little something for the mamas to nosh on since we don’t usually get a leisurely breakfast in the morning. I tried a little variation on a recipe I made last week – everyone loved it. I love feeding my friends! There was maybe a 1/6th of the cake left after the 5 of us were through with it. Just enough for a piece for hubby for dessert last night and a piece for me for breakfast this morning. This is definitely more breakfasty than it’s predecessor, which I thought tasted more desserty.
Lemon Ricotta Cake
a goodLife {eats} creation
- 3 c flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 c sugar
- 3/4 c butter, softened
- 1/2 tsp vanilla
- 3 eggs
- 1 1/2 c ricotta cheese
- juice of 3 lemons
- zest of 3 lemons
Preheat oven to 350 degrees F. Grease bottom and sides of a bundt cake pan. In a mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest; set aside. Beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Stir in lemon juice. Beat 1/4 of the flour mixture and ricotta cheese at a time alternately into sugar mixture on low speed till blended. Spread batter into pan. Bake for 50-60 minutes, or until tooth pick comes out clean. Cool 30 minutes in pan on wire rack. Remove from pan to wire rack, cool. Sprinkle cooled cake with powdered sugar.
2/19/09 added this to Life as Mom’s Ultimate Recipe Swap.
Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
Can I say this cake rocked! 5 stars all the way. I would not change a thing! Thank you for feeding me…I avoided the scale this morning!
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Your welcome, Tricia!
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Well, hello! That’s one fine cake! Wow. Looks amazing–and so easy to make.
+Jessiea.k.a. The Hungry Mouse
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LOVE lemon. This sounds great. Thanks for linking up!
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I came over from FishMama. This sounds delicious! I just posted about some lemon ricotta cookies that I ate and ate and ate! We are on the same wavelength
Don’t know if you have lots of lemons to get rid of (we still have about 35; we have a tree) but I’ve recently posted about making lemon curd (delicious!) and gingerbread with lemon sauce and lemon soup and hot spiced lemonade and honeyed lemon fruit . . . I think that’s it. But we’re still in lemon overload and still experimenting. Thanks for the recipe 
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Katie, Thanks for your wonderful Ricotta Cakes!!! I was SO inspired, that I made 2. The Cranberry Orange and the Lemon Ricotta Cake!!!! Can't wait to try them now. Your recipes go together so very easily. I love your format that you use. They're so much fun!!! Your baking is creative and artful!Thanks, Trina Gaston
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Hi Katie
I freeze fresh lemon juice and zest, can you give me an idea of how much juice and zest I will need for the amount of lemons used in this recipe.
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Katie replied: — November 15th, 2010 @ 4:37 PM
About 1/4 cup juice per lemon. I usually buy the big lemons at Costco and they have a lot of juice.