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Lemon Ricotta Cake

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3/4 cup vegetable or canola oil
  • 1 1/2 cups ricotta cheese part skim or whole
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups flour

Method
 

  1. In a large mixing bowl, combine vegetable oil, ricotta cheese and sugar. I use the whisk attachment on my Kitchen Aid, but a hand mixer would work just as well.
  2. Add the eggs and keep the mixer running until the eggs are incorporated into the batter.
  3. Add the lemon zest, lemon juice, vanilla, baking power, and salt and mix until well combined.
  4. Add the flour and mix just until the flour has been incorporated.
  5. Pour batter into a greased 9 x 5 inch loaf pan. Check the size of your loaf pan, because a regular 8.5 x 4.5 inch loaf pan is too small for this amount of batter. The pan should be just a little over half full.
  6. Bake at 350 degrees for 45 to 50 minutes, or when a toothpick inserted in the center comes out clean. Cake will be moist.
  7. Sift powdered sugar on top
  8. To serve, you can remove the cake from the pan, or cut slices in the pan and remove one piece at a time.