Lemon Ricotta Cake

This Lemon Ricotta Cake is a light and moist dessert that balances the tanginess of fresh lemon with the creamy richness of ricotta cheese. A delightful treat, it's perfect for a healthy indulgence any time of the year.

Ingredients

• Ricotta cheese - 120 grams
• All-purpose flour - 50 grams
• Granulated sugar - 40 grams
• Lemon juice - 30 milliliters
• Lemon zest - 1 teaspoon
• Egg - 1 large
• Baking powder - 1/2 teaspoon
• Vanilla extract - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Olive oil - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F) and grease a small cake pan.
2. In a mixing bowl, combine the ricotta cheese, sugar, olive oil, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
3. Add the egg to the ricotta mixture and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for about 10 minutes in the pan, then transfer to a wire rack to cool completely before serving.

Nutrition

• Calories: 220
• Protein: 7 g
• Carbs: 27 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 60 mg
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• High in protein from ricotta cheese, supporting muscle health.
• Contains lemon, which is rich in vitamin C and promotes a healthy immune system.

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