Lemon Ricotta Cake

Baking can sometimes be intimidating when you don’t have a stand mixer, blender, or food processor. These baking essentials can also take up a lot of space in the kitchen. So when I see a recipe that requires NONE of those and instead just mixing and folding in a bowl, I try it and save it.

This wonderful and trouble-saving recipe is from a chef friend. I’ve tried it four times and it’s always been deliciousO

All you need is:

  • 2 big mixing bowls
  • one 9″ cake pan or muffin pan
  • parchment paper
  • whisk, spatula, measuring spoons and measuring cups

Ingredients:

  • 1 1/2 cup all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder (do not use baking soda)
  • 3/4 tsp kosher salt
  • 3 large eggs
  • 1 cup full fat ricotta
  • 1 tbsp lemon rind
  • 1/2 tsp vanilla extract
  • 1/2 cup melted unsalted butter
  • 1 cup frozen raspberries or black berries

Instructions:

  1. Preheat oven to 350 Fº. Line a 9″ cake pan with parchment paper and lightly coat with nonstick spray or butter it. If you use muffin pans, you can use cupcake cups and butter them.
  2. In the dry ingredient bowl, whisk flour, sugar, baking powder, and salt.
  3. In the wet ingredient bowl, whisk eggs, ricotta, lemon rind, and vanilla extract until it is smooth.
  4. Slowly add the dry ingredient bowl into the wet one by folding it until the mixture is blended.
  5. Add butter and keep folding it until it is smooth.
  6. Fold in raspberries. Be careful not to crush them.
  7. Pour the batter into the cake pan. Bake it for 45-55 mins. If you use muffin pans, 20 mins should be enough.
  8. Let it cool at least 20 mins.

The recipe calls for baking 50-60 mins. But for my oven, 45 mins is plenty. So be sure you know your oven!

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