Vikalinka · by Julia Frey of Vikalinka★ 5.0 (1)
Lemon Ricotta Cake
NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 13%
CARBS 40G37% OF CAL
1G FIBER15G OTHER24G TOTAL SUGAR
FAT 28G58% OF CAL
17G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and fluffy cake with delicate lemon flavor and ricotta crumb, topped with tangy cream cheese frosting. A buttery, citrus-forward dessert.
dessertbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 75g / 1/3 cup butter (softened)
- 165g / 2/3 cup demerara sugar
- 130g / 1/2 cup ricotta cheese (drained)
- 2 eggs (large)
- 150g / 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 lemon (juice and zest of)
- 200g / 1 cup cream cheese
- 150ml / 1/2 cup double cream (or whipping cream)
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste
- lemon zest for decoration
At a glance
PER SERVING · TIME 70M
CAL 22%·PRO 13%
CARBS 40G37% OF CAL
1G FIBER15G OTHER24G TOTAL SUGAR
FAT 28G58% OF CAL
17G 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
- 10m
- Cook
- 1h
- Sodium
- 324mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 324MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.