Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (3)
Lemon Ricotta Cake
NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 11%
CARBS 47G57% OF CAL
0G FIBER18G OTHER29G TOTAL SUGAR
FAT 14G37% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist lemon ricotta cake topped with lemon glaze and almonds. Tender and bright with fresh citrus flavor.
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View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 ½ cups cake flour (or all-purpose flour (see note))
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- zest of 2 medium lemons (about 1 tablespoon)
- 3 large eggs (at room temperature)
- 1 cup ricotta cheese (whole milk ricotta preferred)
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup powdered sugar (sifted)
- ½ teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons sliced almonds (optional, for topping)
At a glance
PER SERVING · TIME 80M
CAL 17%·PRO 11%
CARBS 47G57% OF CAL
0G FIBER18G OTHER29G TOTAL SUGAR
FAT 14G37% OF CAL
8G SAT6G 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
- 25m
- Cook
- 55m
- Sodium
- 164mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 112mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.