We made this Gluten Free Lemon Ricotta Cake for Christmas Day and it was an absolute hit of a Christmas dessert recipe! But really, it will be a hit any time of the year! Lemony and cheesy goodness! The best part of the recipe is the ease factor.
That’s right… it’s an easy and delicious sweet treat recipe. The ingredients are easy to find and…
You only need ONE BOWL to make this epic Gluten Free Lemon Ricotta Cake.
Oh yehhhhhh. This is our kinda recipe.
So what are you waiting for? Check your cupboard for the staples like gluten free flour, butter, vanilla, sweetener, baking soda and baking powder. Then go and buy some lemons, eggs and ricotta! Or maybe you randomly have all these ingredients in your cupboard (unlikely, but you never know!).
Pull out your one bowl (yes! One bowl!), electric mixer and prepare that springform pan. It’s time to get baking!
Also, it’s true the last bunch of recipes have all been Italian and so is this one! So we’ve got an Italian Pear and Choc Chips Ricotta cake recipe here. Tiramisu over here and our favourite Torta Caprese over here! What takes your fancy?
If you do make this recipe, let us know, send a pic!
Emma + Carla
Lemon and Ricotta Cake
STUFF YOU NEED
For the cake
- 120 g softened butter
- 200 g monk fruit sweetener or castor sugar
- 375 g ricotta cheese
- 1 large lemon zested and juiced
- 4 eggs at room temperature
- 1 tsp. vanilla
- 1 1/3 cup plain gluten free flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
For the topping
- 2 tsp. icing sugar optional
- extra lemon zest
- Preheat oven to 180°C (350°F) and line the bottom of a 24cm (9 inch) springform tin with baking paper and grease the edges with a little butter.
- Using an electric mixer cream together the butter, sweetener and lemon zest for about 3 minutes minutes on high speed. It will go creamy and smooth.
- Add the cheese and mix on medium speed to combine.
- Add the eggs one at a time. Mixing after each egg.
- Then add the lemon juice and vanilla, mix until well combined.
- Sift in the flour, baking powder, baking soda and salt. Mix on medium-low speed, being careful to not over mix.
- Transfer batter into the prepared tin. Bake for 35 minutes or until cooked. Allow to cool in the pan, if you move it too soon it may break (still yum, not as pretty).
- To make it extra pretty, sift a little icing sugar on top and add extra lemon zest. Enjoy!