Description
Indulge in Fluffy Lemon Ricotta Spoon Cake with Syrup Delight
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cups unsalted butter
- 3/4 cups granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole-milk ricotta
- 1/4 cups whole milk
- 1 tablespoon fresh lemon juice
- 1/3 cups granulated sugar (for syrup)
- 1/3 cups fresh lemon juice (for syrup)
- 1/4 cups water (for syrup)
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch baking dish.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter, sugar, and lemon zest until fluffy.
- Add in the eggs and vanilla, mixing until incorporated.
- Gently fold in the ricotta and alternate with the dry ingredients and milk mixed with lemon juice.
- Pour the batter into the dish and bake for 28-34 minutes.
- Simmer the syrup ingredients until sugar dissolves.
- Poke holes in the baked cake and spoon syrup over it.
- Dust with powdered sugar after resting.
Notes
- This cake is best served warm. <li.Store leftovers in an airtight container.
- Use fresh lemons for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg