Shugary Sweets · by Aimee Shugarman★ 5.0 (4)
Lemon Ricotta Cake
NUTRITION · PER SERVING65M COOK
CAL 26%·PRO 19%
CARBS 63G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC17G OTHER43G TOTAL SUGAR
FAT 26G45% OF CAL
15G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender Italian cake enriched with ricotta cheese and brightened by fresh lemon. Light and not overly sweet, with a delicate crumb that melts in your mouth.
dessertitalianbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 2/3 cups granulated sugar
- 1 Tablespoon lemon zest
- 12 Tablespoons unsalted butter, (softened to room temperature)
- 15 ounce ricotta cheese
- 3 large eggs, (room temperature)
- 2 Tablespoons lemon juice
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup powdered sugar, (for dusting cake)
At a glance
PER SERVING · TIME 65M
CAL 26%·PRO 19%
CARBS 63G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC17G OTHER43G TOTAL SUGAR
FAT 26G45% OF CAL
15G SAT10G 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
- 50m
- Sodium
- 193mg
- Total sugar
- 43g
- Added sugar
- ≥43g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 241mg
- Calcium
- 142mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.