Lemon Ricotta Cake

Moist, tasty, easy and tasty, this Lemon Ricotta Cake is a citrus cake recipe which you could whip up in 1 bowl without having leftovers!

We are lovers around here, but allow me to inform you this is not my first rodeo in regards to Ricotta Cake. This is only one of our recipes which we have it. Lemon, Chocolate Ricotta Cake and Italian Ricotta Cake.

It's the recipe that is popular in our home and one of friends we keep shifting the tastes up and whipping up it, and not one of them have disappointed. So we've got a taste for.

Lemon Ricotta Cake

4.73 out of 11 votes

Course: DessertCuisine: American Lemon Ricotta Cake, ricotta cake 10 minutesCook Period: 1 hourTotal Period: 1 hour 10 minutesServings: 12 slicesCalories: 452kcalAuthor: Tornadough Alli

Ingredients

1. Ricotta cheese
2. 4 large eggs
3. 2 teaspoon lemon extract or more Depending upon Your liking
4. 3/4 cup cream

Glaze:

1. 1-2 Tbs milk discretionary

Directions

1. Spray a 10" springform pan with non stick cooking spray.
2. Beat together with hand mixer your ricotta, eggs, extracts and oil.
3. Add on your cake mixture and beat until incorporated.
4. Add in cream.
5. Remove from oven and cool then cool and remove edges.
6. Once chilled make your glaze by mixing your sugarlemon juice and zest together .

Nutrition

Carbohydrates: 56g

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