Lemon Ricotta Brunch Cake

This Lemon Ricotta Brunch Cake is a delightful fusion of tangy lemon and creamy ricotta, perfect for a refreshing brunch treat. The cake is light and moist, with a hint of zest that complements the rich ricotta flavor. Topped with a simple lemon glaze, this cake is sure to be a crowd-pleaser.

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Nestle_d2abbcf93c
Campbells_045f1019f5
Pepsi_c18b4571a3
Kraft_Heinz_886d23c26c
Givaudan_77eff91905
AI Recipe

Lemon Ricotta Brunch Cake

This Lemon Ricotta Brunch Cake is a delightful fusion of tangy lemon and creamy ricotta, perfect for a refreshing brunch treat. The cake is light and moist, with a hint of zest that complements the rich ricotta flavor. Topped with a simple lemon glaze, this cake is sure to be a crowd-pleaser.

Serving size 8 People
Duration 60 Min
Difficulty medium
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Ingredients

Instructions

  1. Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs until frothy. Add the ricotta cheese, melted butter, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Once cooled, drizzle with a simple lemon glaze made from mixing powdered sugar with lemon juice.

Tip

For the best texture, ensure the ricotta cheese is well-drained before adding it to the batter.