Nothing says spring like lemons! To get the warmer seasons started, here is a lemon cake that is not only delicious but nutritious, using ricotta cheese, high in calcium, vitamins B 12 and vitamin A, to boost its nutrient density. You can also substitute spelt or gluten flour for the all-purpose and add turmeric to make it a powerhouse treat. It can be a refreshing dessert or high protein breakfast treat during the summer months.
Lemon Ricotta Cake
Makes 8 servings
3/4 cups butter, softened
1 1/2 cups granulated sugar
15 ounces whole milk ricotta cheese
3 large eggs at room temperature
1 teaspoon vanilla
2 large lemons, zested and juiced
1/2 teaspoon baking soda
3/4 teaspoon ground turmeric (optional)
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
Powdered sugar for dusting pan and the top on the cake
- Preheat oven to 350 degrees F. Grease a 9 -inch springform pan or bunt cake pan, using butter and powdered sugar.
- In a large mixing bowl or stand mixer bowl, cream together the butter and granulated sugar until combined. Add the ricotta cheese and blend until light and fluffy, at least 5 minutes.
- Mix in the eggs, one at a time. Add the vanilla, lemon zest, and lemon juice and mix. Stir in the baking soda and salt. Add the flour and mix until just combined, scraping down the sides of the bowl.
- Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until the cake is set and a toothpick comes out clean.
- Let cool in the pan on a cooling rack for 15 minutes or until the cake pulls away from the sides. Remove the collar of the springform pan. Let cool completely.
- Use a wide metal spatula or cake lifter to move the cake to a flat plate, cake stand, or cardboard cake round.
- Before serving, sprinkle with powdered sugar. Serve as is or with ice cream, whipping cream, fresh fruit, or fruit coulis.
Adapted from Cooking Classy