Lemon Ricotta Cheese Cake
Lemon Ricotta Cheese Cake is an effortless, humble dessert that is very easy to make on a Sunday afternoon. Full of flavor and deliciousness!
Servings: 24 servings
Calories: 177kcal
Equipment
Ingredients
Cake bottom:
- 2 large eggs
- 9 tablespoons granulated sugar
- 9 tablespoons vegetable oil
- 12 tablespoons whole milk
- 12 tablespoons all purpose flour
- 2 teaspoons baking powder
Filling:
- 1 ½ pounds ricotta cheese or Farmer Cheese
- 4 large eggs
- 4 tablespoons semolina
- a pinch of salt
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- zest from 1 lemon
- 7 tablespoons granulated sugar
- ½ cup raisins
- Optional: 1-2 teaspoons of powder sugar for decoration
Instructions
How to make the cake bottom:
- Preheat oven to 350F/180C.
- Using a mixer, beat eggs and sugar until the mixture doubles in volume.
- Add the oil and milk, spoon by spoon, and continue mixing.
- In a medium bowl, stir flour and baking powder together.
- Add the flour to the egg mixture by folding it gently in.
- Butter and flour a 9x13 baking pan and pour half of the batter in the pan. Bake for 10 minutes, then remove the pan from the oven and set aside.
Prepare the filling:
- Using a hand mixer, mix all ingredients except the raisins that you stir in at the end.
- Pour the filling mixture over the baked bottom of the cake and spread evenly.
- Pour the rest of the batter over the filling to cover it.
- Bake the cake for about 50 minutes or until golden brown on the surface.
- Let the cake cool, and then cut. Dust it with powdered sugar for serving.
Nutrition
Serving: 1g | Calories: 177kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 69mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 1mg
