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Lemon Ricotta Cake Recipe

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This recipe for Lemon Ricotta Cake is from Fusion of Flavor, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c whole milk ricotta
½ c (1 stick) unsalted butter, softened
1 lemon, zest (can use 1 tsp lemon extract)
3 eggs
1 tsp pure vanilla extract
1 c whole wheat pastry flour
¼ c vanilla whey protein powder
2 tsp baking powder
¼ tsp salt
⅔ c splenda
⅓ c erythritol
Directions:
Directions:
Preheat oven to 350º F
Grease bottom and sides of a 9" springform pan

Whisk salt, flour, protein powder and baking powder in a small bowl, set aside

In a large bowl, cream butter, sugar, splenda and zest until pale and fluffy
Add eggs (and beat) one at a time
Beat in vanilla
Add ½ of the flour mixture, mix with a spoon or spatula until just combined
Add ricotta, stir until just combined
Add rest of flour, mix until just combined, folding batter to ensure everything is evenly incorporated

Spread evenly in the springform pan
Bake 40 to 50 minutes, toothpick should have moist crumbs not batter
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 - 20 minutes

 

 

 

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