The Mediterranean Dish · by Mark Beahm★ 4.8 (43)
Lemon Ricotta Cake
NUTRITION · PER SERVING150M COOK
CAL 20%·PRO 16%
CARBS 49G49% OF CAL
2G FIBER17G OTHER30G TOTAL SUGAR
FAT 20G44% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fluffy Italian-style cake made with ricotta, lemon, olive oil, and butter. Stays moist for days with bright citrus flavor and delicate crumb.
dessertitalianbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups (240g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (113g) unsalted butter, at room temperature, plus more for greasing the pan
- 1/4 cup (55g) extra virgin olive oil
- 1 1/2 cups (300g) granulated sugar
- 2 lemons, (zested and juiced to make 1/4 cup lemon juice)
- 3 large eggs, (at room temperature)
- 1 1/2 cup (340g) ricotta cheese, (at room temperature)
- 1 teaspoon vanilla extract
- Powdered sugar, (for serving)
At a glance
PER SERVING · TIME 150M
CAL 20%·PRO 16%
CARBS 49G49% OF CAL
2G FIBER17G OTHER30G TOTAL SUGAR
FAT 20G44% OF CAL
9G SAT11G 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
- 15m
- Cook
- 55m
- Sodium
- 208mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 192mg
- Calcium
- 95mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 208MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.