FeelGoodFoodie · by Yumna Jawad★ 5.0 (184)
Lemon Ricotta Cake Recipe
NUTRITION · PER SERVING80M COOK
CAL 21%·PRO 14%
CARBS 44G43% OF CAL
2G FIBER14G OTHER29G TOTAL SUGAR
FAT 23G51% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, soft cake made with ricotta and olive oil, brightened by fresh lemon zest and finished with powdered sugar. Light and moist with delicate citrus flavor.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- Cooking spray (as needed)
- 3 small lemons (zest and juice, divided)
- 1 cup granulated sugar
- ⅔ cup olive oil
- 1 cup whole milk ricotta
- 3 eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Powdered sugar (for serving.)
At a glance
PER SERVING · TIME 80M
CAL 21%·PRO 14%
CARBS 44G43% OF CAL
2G FIBER14G OTHER29G TOTAL SUGAR
FAT 23G51% OF CAL
5G SAT18G 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
- 45m
- Sodium
- 134mg
- 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
- 168mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.