Lemon Ricotta Cake Recipe

Name: Lemon Ricotta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces low fat ricotta cheese; 8 ounces cream cheese; 3/4 cup granulated sugar; 4 eggs separated; 3 tablespoons liqueur Triple Sec; 2 lemons mediums Grated rind from; 1/4 cup flour; 1/2 teaspoon nutmeg; 1/2 cup fresh lemon juice; 1 1/2 cups granulated sugar; 12 lemon slc Thin slices of whole; seeds removed; 1/4 cup water

Servings: persons

16 ounces low fat ricotta cheese
8 ounces cream cheese
3/4 cup granulated sugar
4 eggs separated
3 tablespoons liqueur Triple Sec
2 lemons mediums Grated rind from
1/4 cup flour
1/2 teaspoon nutmeg
1/2 cup fresh lemon juice
1 1/2 cups granulated sugar
12 lemon slc Thin slices of whole
seeds removed
1/4 cup water

1
Preheat oven to 325. Butter and flour a 10 inch springform pan
2
For the cake cream together the ricotta cheese, cream cheese and granulated sugar. Separate the yolks from the whites of the eggs. Beat the yolks into the cheese mixture. Scrape down bowl and add the liqueur and lemon rind, beating well to mix. Fold in the flour and nutmeg. In a clean bowl, whip the egg whites until stiff - then fold into the batter.
3
Gently pour the batter into the prepared pan and bake in preheated 325 oven for about 60 minutes or until the center is firm.
4
Prepare the glaze while the cake bakes. Combine the lemon juice and the sugar with the water in small saucepan. Bring the mixture to a boil, then simmer for 10 minutes. Add the lemon slices and simmer for five minutes.
5
Remove the lemon slices to waxed paper to cool. Set the glaze aside.
6
Remove the cake from the oven and let it cool. When cool, release the sides of the springform pan. When ready to serve, place the cake on a large serving platter and drizzle with several tablespoons of the glaze being sure to get the edges. Decorate the with the candied lemon slices.
7
Serve cold or at room temperature

1107

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 ounces low fat ricotta cheese, 8 ounces cream cheese, 3/4 cup granulated sugar, 4 eggs separated, and more.

Yes, Lemon Ricotta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Cake

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