Lemon Ricotta Cake Recipe

4.84 from 6 votes

This deliciously fluffy and moist lemon ricotta cake is made from 9 simple ingredients and baked to absolute perfection. Enjoy!

Prep 15

Cook 40

Fat 18

Carbs 40

Protein 10

Yield

Preheat the oven to 350ºF and spray a 9-inch springform pan with nonstick baking spray.
In a medium bowl mix together the flour and baking powder. Set aside.
Add the butter and sugar to a large mixing bowl and cream the two ingredients together on low speed with an electric hand mixer or standing mixer (about 2-3 minutes).
Scrape the sides of the mixing bowl with a spatula and then add the ricotta cheese to the mixing bowl and mix on low speed for 3-4 minutes or until the three ingredients are combined (it’s ok if there are a few lumps in the mixture).
Next, add almond extract and lemon zest to the bowl and mix until combined.
Add one egg at a time to the mixing bowl and mix on low until the eggs are just combined into the cake batter (don’t over mix!).
Scrape the sides of the mixing bowl with a spatula and then slowly add the flour mixture to the mixing bowl and mix until the flour is mixed into the batter.
Pour the batter into the greased spring form pan and shake the pan back and forth to even the batter out in the pan. Sprinkle with the sliced almonds.
Bake the cake for 40-42 minutes or until the cake is bouncy to the touch.
Remove from the oven and let the cake cool for 10 minutes and then remove the spring form pan carefully.
Dust the top of the cake with the powdered sugar by sifting the sugar onto the top of the cake.
Place raspberries on the top of the cake and enjoy!