Cooking Classy · by Jaclyn★ 4.9 (73)
Lemon Ricotta Cake
NUTRITION · PER SERVING120M COOK
CAL 17%·PRO 13%
CARBS 37G43% OF CAL
2G FIBER23G SUGAR12G OTHER
FAT 20G51% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian-inspired lemon ricotta cake with fresh lemon zest, topped with strawberries and whipped cream. Moist and rich from the ricotta, with a bright citrus zing.
dessertitalianbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 1/3 cups (188g) all-purpose flour ((scoop and level to measure))
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, (softened)
- 2 1/2 Tbsp lemon zest
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (356g) whole milk ricotta cheese
- 1 lb. fresh strawberries, (diced or sliced)
- 3 1/2 Tbsp (42g) granulated sugar, (divided)
- 1 cup (235ml) heavy cream
At a glance
PER SERVING · TIME 120M
CAL 17%·PRO 13%
CARBS 37G43% OF CAL
2G FIBER23G SUGAR12G OTHER
FAT 20G51% OF CAL
11G SAT8G 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
- 40m
- Sodium
- 105mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 99mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.