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.