Lemon Ricotta Cake Recipe

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Lemon Ricotta Cake
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Ingredients
28
Count
Nutrition
1352
Calories
Total time
30
Minutes
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Ingredients:

  • 3 eggs
  • 2/3 cup sugar
  • 1/3 cup lemon juice
  • 1/3 cup butter, cubed
  • cake batter:
  • 2 cups sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1-1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • sugared lemon peel:
  • 6 medium lemons
  • 1/4 cup sugar
  • frosting:
  • 5-1/2 cups confectioners' sugar
  • 1/3 cup milk
  • 1-1/2 tsp vanilla extract
  • 1/8 tsp salt

Directions:

  1. 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 for 2 minutes. Cool slightly. Cover and chill for 1-1/2 hours or until thickened.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon peel, 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.
  3. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. Using a citrus zester, remove peel 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, lemon peel, vanilla and salt; beat until smooth.
  5. Cut each cake in half horizontally. Place one cake layer on a serving plate. Pipe a circle of frosting around the edge of the cake. Spread a third of the lemon curd inside the frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake. Garnish with lemon peel. Store in the refrigerator. Yield: 12-16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1352.44 Kcal (5662 kJ)
Calories from fat 331.7 Kcal
% Daily Value*
Total Fat 36.86g 57%
Cholesterol 203.3mg 68%
Sodium 264.48mg 11%
Potassium 183.1mg 4%
Total Carbs 239.29g 80%
Sugars 137.5g 550%
Dietary Fiber 0.96g 4%
Protein 15.56g 31%
Vitamin C 19.1mg 32%
Vitamin A 0.4mg 13%
Iron 0.9mg 5%
Calcium 118.1mg 12%
Amount Per 100 g
Calories 288.64 Kcal (1208 kJ)
Calories from fat 70.79 Kcal
% Daily Value*
Total Fat 7.87g 57%
Cholesterol 43.39mg 68%
Sodium 56.44mg 11%
Potassium 39.08mg 4%
Total Carbs 51.07g 80%
Sugars 29.34g 550%
Dietary Fiber 0.2g 4%
Protein 3.32g 31%
Vitamin C 4.1mg 32%
Vitamin A 0.1mg 13%
Iron 0.2mg 5%
Calcium 25.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.9
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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