This delicious Nigella Lemon Ricotta Cake is a quick and easy treat that’s perfect for any occasion. With its creamy texture and zesty lemon flavor, it’s sure to be a crowd-pleaser. Plus, you can easily make it with common ingredients, making it both simple and satisfying.
Ingredients Needed:
- 240g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 113g unsalted butter, plus more for greasing the pan
- 55g extra virgin olive oil
- 300g granulated sugar
- 2 lemons, zested and juiced to make 1/4 cup lemon juice
- 3 large eggs
- 340g ricotta cheese
- 1 teaspoon vanilla extract
- Powdered sugar, for serving
How To Make Lemon Ricotta Cake Recipe?
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23cm) springform pan with butter. Line the base with parchment paper and grease the paper as well.
- Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter, olive oil, sugar, and lemon zest on medium speed until light and creamy, about 3 minutes.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a silicone spatula to ensure everything is mixed well.
- Incorporate the Ricotta: Add the ricotta cheese and mix on low speed until completely combined.
- Alternate Adding the Dry Ingredients and Lemon Juice: Gently fold in half of the dry ingredients. Add the lemon juice and vanilla extract, stirring to incorporate. Scrape the sides and bottom of the bowl. Add the remaining dry ingredients, mixing until just combined.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 20 minutes. Run a butter knife around the edges, release the springform pan, and transfer the cake to the rack. Peel off the parchment paper and let the cake cool completely for about 1 hour.
Recipe Tips:
- Measure Ingredients Right: Measure your flour and sugar carefully for the perfect cake texture. Too much flour can make it heavy.
- Don’t Overmix the Batter: Mix the batter just until everything is combined. Overmixing can make the cake too dense.
- Use Fresh Lemons: Fresh lemon zest and juice give the best flavor. Avoid bottled lemon juice.
- Check the Cake’s Doneness: Use a toothpick to see if the cake is cooked through. If it comes out clean, it’s done.
How To Store Leftovers?
- Refrigerate: Let the cake cool to room temperature before storing it in an airtight container in the fridge. It will stay fresh for up to 4 days.
- Freeze: Wrap the cake tightly in plastic wrap and then in foil. Store it in the freezer for up to 2 months.
Nutrition Facts:
- Calories: 269 kcal
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 139mg
- Potassium: 38mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Lemon Ricotta Cake Recipe
Description
This delicious Nigella Lemon Ricotta Cake is a quick and easy treat that’s perfect for any occasion. With its creamy texture and zesty lemon flavor, it’s sure to be a crowd-pleaser. Plus, you can easily make it with common ingredients, making it both simple and satisfying.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23cm) springform pan with butter. Line the base with parchment paper and grease the paper as well.
- Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter, olive oil, sugar, and lemon zest on medium speed until light and creamy, about 3 minutes.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a silicone spatula to ensure everything is mixed well.
- Incorporate the Ricotta: Add the ricotta cheese and mix on low speed until completely combined.
- Alternate Adding the Dry Ingredients and Lemon Juice: Gently fold in half of the dry ingredients. Add the lemon juice and vanilla extract, stirring to incorporate. Scrape the sides and bottom of the bowl. Add the remaining dry ingredients, mixing until just combined.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 20 minutes. Run a butter knife around the edges, release the springform pan, and transfer the cake to the rack. Peel off the parchment paper and let the cake cool completely for about 1 hour.
Notes
- Measure Ingredients Right: Measure your flour and sugar carefully for the perfect cake texture. Too much flour can make it heavy.
- Don’t Overmix the Batter: Mix the batter just until everything is combined. Overmixing can make the cake too dense.
- Use Fresh Lemons: Fresh lemon zest and juice give the best flavor. Avoid bottled lemon juice.
- Check the Cake’s Doneness: Use a toothpick to see if the cake is cooked through. If it comes out clean, it’s done.
Nigella Lemon Ricotta Cake Recipe