The Recipe Critic · by Alyssa Rivers
Lemon Ricotta Cake
NUTRITION · PER SERVING80M COOK
CAL 18%·PRO 15%
CARBS 43G48% OF CAL
2G FIBER16G OTHER25G TOTAL SUGAR
FAT 18G44% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, tender lemon cake made with ricotta cheese and simple pantry ingredients. Comes together quickly but tastes like a fancy bakery treat.
dessertitalianbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 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)
At a glance
PER SERVING · TIME 80M
CAL 18%·PRO 15%
CARBS 43G48% OF CAL
2G FIBER16G OTHER25G TOTAL SUGAR
FAT 18G44% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 292mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 113mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.