From The Recipe Critic
Lemon Ricotta Cake
- Time
- 1 hr 20 min
- Makes
- 10
- Ingredients
- 10
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Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ⅓ cups granulated sugar
- 2 tablespoons lemon zest (about 2 lemons)
- 10 tablespoons softened unsalted butter
- 1 15 (15-ounce) container whole milk ricotta cheese
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice (about 2 lemons)
Nutrition
- Calories
- 304 kcal
- Fat
- 13 g
- Serving size
- 1 serving
- Fiber
- 1 g
- Sugar
- 27 g
- Sodium
- 314 mg
- Protein
- 4 g
- Trans fat
- 0.5 g
- Cholesterol
- 68 mg
- Carbohydrate
- 44 g
- Saturated fat
- 8 g
- Unsaturated fat
- 4 g
As published by The Recipe Critic.
The method
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