LEMON RICOTTA CAKE
The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Mix cake flour, baking powder, baking soda, and salt into a large bowl.
- Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g
LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cookies:
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
LEMON RICOTTA CAKE
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. -Nanette Slaughter, Sammamish, Washington
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 29
Steps:
- For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners' sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.
Nutrition Facts : Calories 657 calories, Fat 27g fat (16g saturated fat), Cholesterol 172mg cholesterol, Sodium 370mg sodium, Carbohydrate 98g carbohydrate (77g sugars, Fiber 1g fiber), Protein 8g protein.
RICOTTA LEMON LOAF RECIPE
Provided by duckieq
Number Of Ingredients 15
Steps:
- 1) Preheat oven to 350. Spray a loaf pan with cooking spray. 2) In a bowl, sift together the flour, baking powder, salt, and lemon zest. 3) In the bowl of a stand mixer or handheld mixer, blend together the butter and sugar for about 3 minutes. Add the eggs one at a time and beat until well combined, about 1 minute. 4) Add the ricotta, lemon juice, lemon extract and beat on medium speed for about 2 minutes, scraping down the sides of the bowl as needed. 5) Reduce the mixer speed to low and add the flour mixture and beat until combined, do not over mix. 6) Pour the batter into the prepared loaf pan. Bake for 60 minutes, test cake with a toothpick for doneness. Toothpick inserted should come out clean and dry. 7) Remove cake from the oven and allow cooling in the pan for 15 minutes. Remove from the pan and place on a serving platter before glazing. Glaze: In a medium bowl, whisk together all of the glaze ingredients. Spoon glaze over the top and sprinkle with sugar crystals, if desired. Allow glaze to set for 10 minutes before cutting and serving.
LEMON RICOTTA POUND CAKE
I love the texture of this cake. The major contributors are the use of cake flour (versus ap flour) and of course the ricotta cheese! Lemon is what gets me going but orange works well with this too. Try it with some strawberries as you would strawberry shortcake. Its too yummy to pass up.
Provided by carbsrfromhvn
Categories Dessert
Time 1h5m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
- Add sugar and blend.
- Beat in one egg at a time until combined.
- Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
- In a separate bowl whisk together dry ingredients.
- Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
- Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
- If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.
Nutrition Facts : Calories 571.5, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 739.7, Carbohydrate 83.2, Fiber 3.1, Sugar 50.4, Protein 6.8
More about "ricotta lemon loaf recipes"
ITALIAN LEMON RICOTTA CAKE | LIGHT & MOIST RECIPE
From thisitaliankitchen.com
Ratings 189Calories 217 per servingCategory Breakfast, Dessert
- Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
- In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
- Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
DELICIOUS LEMON RICOTTA LOAF | SLIMMING EATS - SLIMMING …
From slimmingeats.com
4.4/5 (95)Total Time 1 hrCategory Dessert, CakesCalories 121 per serving
6-INGREDIENT RICOTTA LEMON LOAF CAKE - SCRUMMY LANE
From scrummylane.com
Ratings 2Calories 391 per servingCategory Dessert
- Add the oil, lemon juice and zest and sugar. Stir with the wooden spoon again until well combined.
VERY BEST GLUTEN-FREE RICOTTA LEMON LOAF
From onlyglutenfreerecipes.com
RICOTTA LEMON LOAF - CULINARY TOURS TO ITALY LED BY A …
From thelazyitalian.com
LEMON LOAF: THE BEST RECIPE EVER!!! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
15 RICOTTA CAKE RECIPES TO TRY ASAP | ALLRECIPES
From allrecipes.com
NONNA'S LEMON RICOTTA CAKE - COOKING WITH NONNA
From cookingwithnonna.com
EASY LEMON RICOTTA POUND CAKE - SAVING ROOM FOR …
From savingdessert.com
ONE BOWL RICOTTA MEYER LEMON LOAF CAKE - PINEAPPLE …
From pineappleandcoconut.com
RECIPE: DECADENT RICOTTA LEMON LOAF - ITALIAN SONS AND …
From orderisda.org
Estimated Reading Time 5 mins
JAMMY FIG AND RICOTTA LOAF - A CUP OF TEA AND CAKE
From acupofteaandcake.com
LEMON-RASPBERRY RICOTTA CAKE - MY KITCHEN LOVE
From mykitchenlove.com
VERY LEMON LOAF RECIPE BY MADELINE BUIANO - THEDAILYMEAL.COM
From thedailymeal.com
RECIPE OF THE DAY: VERY LEMON LOAF - THE DAILY MEAL
From thedailymeal.com
RICOTTA LOAF - THE FINER COOKIE
From thefinercookie.com
ONE BOWL LEMON RICOTTA POUNDCAKE RECIPE - STACIE BILLIS
From staciebillis.com
RICOTTA LEMON LOAF : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LEMON RICOTTA CAKE (MOIST AND SWEET) - SWEETEST MENU
From sweetestmenu.com
THIS LEMON RICOTTA LOAF IS PERFECT FOR BREAKFAST OR DESSERT
From sweetandsavory.co
EASY LEMON RICOTTA POUND CAKE RECIPE - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
ONE BOWL ICED LEMON RICOTTA LOAF CAKE - PAULA'S APRON
From paulasapron.com
LEMON RICOTTA CAKE RECIPE - MAGNOLIA
From magnolia.com
LEMON RICOTTA POUND CAKE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
BLUEBERRY LEMON RICOTTA LOAF CAKE - STARLING PHYSICIANS
From starlingphysicians.com
30+ DELICIOUS RICOTTA DESSERT RECIPES - THE THREE SNACKATEERS
From threesnackateers.com
DELICIOUS LEMON RICOTTA POUND CAKE | ALEXANDRA'S KITCHEN
From alexandracooks.com
LEMON, BLUEBERRY AND RICOTTA LOAF RECIPE | NEW IDEA FOOD
From newideafood.com.au
LEMON RICOTTA OLIVE OIL LOAVES - OF BATTER AND DOUGH
From ofbatteranddough.com
LEMON CHERRY RICOTTA LOAF CAKE | A SPLASH OF VANILLA
From asplashofvanilla.com
MEYER LEMON RICOTTA CAKE - SIMPLY SCRATCH
From simplyscratch.com
COURGETTE, PARMA HAM AND LEMON RICOTTA LASAGNE RECIPE
From olivemagazine.com
LEMON BLUEBERRY RICOTTA LOAF — ORGANIC ITALIAN
From organicitaliannyc.com
LEMON RASPBERRY LOAF - WONDERMOM WANNABE
From wondermomwannabe.com
LEMON BLUEBERRY RICOTTA CAKE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CLASSIC RICOTTA POUND CAKE > CALL ME PMC
From callmepmc.com
LEMON RICOTTA POUND CAKE – GIADZY
From giadzy.com
MEYER LEMON & RICOTTA LOAF CAKE | A TREAT LIFE
From atreatlife.com
LEMON AND RICOTTA CAKE WITH WHIPPED RICOTTA - RECIPE TO TASTE
From recipetotaste.com
LEMON RICOTTA CAKE WORKSHOP - MAGNOLIA
From magnolia.com
BLUEBERRY-LEMON RICOTTA POUND CAKE RECIPE | EATINGWELL
From eatingwell.com
RICOTTA LOAF CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON RICOTTA CAKE - A BAKING JOURNEY
From abakingjourney.com
You'll also love