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Source: Freepik

Gluten-Free Lemon Ricotta Cheese Cake

This beautifully moist and light cake can become the star of every dessert table!

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Ingredients

number of servings
8
  • 112 cups of gluten-free flour Added to
  • 112 cups of whole milk ricotta cheese Added to
  • 12 Cup of sugar Added to
  • 12 Cup of butter, softened Added to
  • 3 large eggs Added to
  • Zest of one lemon Added to
  • Zest of one orange Added to
  • 2 teaspoons of gluten-free baking powder Added to
  • 14 teaspoon of salt Added to
  • 1 teaspoon of Vanilla Extract Added to
  • Powdered sugar, for topping Added to
  • Fresh berries, for garnish Added to
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Directions

80 min.
1. Step

Start by preheating the oven to 350°F (or 180°C), a step I've found to be crucial in ensuring consistent cooking through all layers of the cake.

2. Step

Then grease a 9-inch springform pan and dust it lightly with a bit of gluten-free flour to prevent sticking. I always use a springform pan because it makes the unmoulding process a breeze.

3. Step

In a large mixing bowl, combine the softened butter and sugar together using an electric mixer until it becomes light and fluffy, usually about 5 minutes.

4. Step

Gradually add in the eggs, one at a time, making sure each one is blended well into the mixture before adding the next. This helps to get a smoother consistency.

5. Step

Stir in the lemon zest, orange zest and vanilla extract to the mixture for a fresh and tantalizing aroma.

6. Step

Add in the ricotta cheese. Don't worry about making it too smooth, little ricotta lumps are fine and even add to the cake's charm.

7. Step

In a separate bowl, combine the gluten-free flour, baking powder and salt. Once mixed, gently fold this into the wet mixture until it's just combined, ensuring you don't over mix as it will lead to a dense cake.

8. Step

Pour the batter into the prepared pan and bake for around 60 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.

9. Step

Let the cake cool inside the pan before removing, then dust lightly with powdered sugar and garnish with fresh berries. Voila! Your gluten-free ricotta cake is ready to be served!

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