Lemon Ricotta Cake
A light and fluffy cake with cream cheese frosting, soft and buttery crumb and a delicate lemon flavour.
Servings: 8
Ingredients
For the loaf cake
- 75g / 1/3 cup butter softened
- 165g / 2/3 cup demerara sugar
- 130g / 1/2 cup ricotta cheese drained
- 2 eggs large
- 150g / 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 lemon juice and zest of
For Cream Cheese Frosting
- 200g / 1 cup cream cheese
- 150ml / 1/2 cup double cream or whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste
- lemon zest for decoration
Instructions
- Preheat oven to 180C/350F
- Cream soft butter with sugar in a stand mixer. Add ricotta cheese and eggs, lemon juice and lemon zest and continue beating until light and well combined.
- Sift flour in a separate bowl, then add baking powder and salt. Add dry ingredients to the wet ingredients and mix for 1 minute until well combined.
- Empty contents in a greased and parchment paper lined loaf pan and bake for 60-65 minutes. Check the cake for doneness with a toothpick, it should come out clean. Let it cool in a pan for 30 minutes and then remove it on a wire rack to cool completely.
For the frosting
- Whip slightly softened cream cheese with icing sugar until light and fluffy.
- Add double cream or whipping cream and vanilla bean paste continue whipping for 2 more minutes until the frosting comes together. It should be slightly more stiff than whipping cream in consistency.
- Frost the top of your cooled cake and sprinkle with more lemon zest.
Nutrition
Calories: 427kcal | Carbohydrates: 41g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 207mg | Potassium: 180mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1081IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg