Simply Scratch · by Laurie McNamara★ 4.6 (10)
Meyer Lemon Ricotta Cake
NUTRITION · PER SERVING90M COOK
CAL 17%·PRO 11%
CARBS 56G65% OF CAL
1G FIBER0G ADDED0G INTRINSIC16G OTHER39G TOTAL SUGAR
FAT 11G30% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, bright Meyer lemon ricotta cake glazed with a crackly lemon icing. Rich from the ricotta and refreshing from the lemon, perfect for an elegant dessert.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1¼ cup unbleached all-purpose flour
- 1 teaspoon fine salt (sea salt or pink himalayan)
- 1 teaspoon baking powder
- 4 meyer lemons (zested)
- 1/4 cup meyer lemon juice (strained of pulp)
- 1 cup granulated white sugar
- 2 large eggs (at room temperature)
- 1/3 cup butter (melted and has cooled slightly)
- 1 teaspoon pure vanilla extract
- 1/2 cup ricotta cheese (at room temperature)
- 2 tablespoons half & half (or whole milk, at room temperature)
- 1 cup powdered sugar
- 2 tablespoons meyer lemon juice (strained of pulp)
At a glance
PER SERVING · TIME 90M
CAL 17%·PRO 11%
CARBS 56G65% OF CAL
1G FIBER0G ADDED0G INTRINSIC16G OTHER39G TOTAL SUGAR
FAT 11G30% OF CAL
6G SAT5G 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
- 35m
- Cook
- 55m
- Sodium
- 375mg
- Total sugar
- 39g
- Added sugar
- ≥38g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 375MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.