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Sicilian Lemon Ricotta CakeSicilian Lemon Ricotta Cake
Sicilian Lemon Ricotta Cake

Sicilian Lemon Ricotta Cake

Galbani
Galbani
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Recipe - ShopRite Corporate
Galbani Ricotta Cake
Sicilian Lemon Ricotta Cake
Prep Time10 Minutes
0
Cook Time60 Minutes
Ingredients
15 oz Galbani Double Cream Ricotta Cheese
3/4 cup butter (room temperature)
1 1/2 cups sugar
1 tsp vanilla extract
1 fresh lemon
1/2 tsp baking soda
1 1/2 cups flour
1 tsp salt
1/2 cup powdered sugar (for finishing)
Directions
  1. Preheat oven to 350 degrees F and grease a 9” springform pan.
  2. In a stand mixer or large bowl, cream butter and sugar.
  3. Then add ricotta cheese and blend for 4-5 minutes to allow mixture to become light and airy.
  4. Add eggs and vanilla.
  5. Zest the lemon rind right into the bowl using a zester.
  6. Then cut the lemon in half and squeeze juice from both halves into the batter. Be sure to remove all the seeds.
  7. Add the dry ingredients to the batter and finish mixing.
  8. Pour batter into greased spring form pan and bake for 55-60 minutes.
  9. When the cake is done, remove it from the oven and rest for 15 minutes before loosening the collar.
  10. Then place on a wire cooling rack to allow it to cool completely.
  11. Sprinkle powdered sugar on top of the cake, cut and serve.
10 minutes
Prep Time
60 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
15 oz Galbani Double Cream Ricotta Cheese
Galbani Double Cream Whole Milk Ricotta Cheese, 15 oz
Galbani Double Cream Whole Milk Ricotta Cheese, 15 oz
On Sale!
$2.99 was $5.29$0.20/oz
3/4 cup butter (room temperature)
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
$2.49$0.31/oz
1 1/2 cups sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$3.79$0.95/lb
1 tsp vanilla extract
Bowl & Basket Pure Vanilla Extract, 2 fl oz
Bowl & Basket Pure Vanilla Extract, 2 fl oz
$6.79$3.40/fl oz
1 fresh lemon
Bagged Lemons, each
Bagged Lemons, each
$3.99
1/2 tsp baking soda
Bowl & Basket Pure Baking Soda, 16 oz
Bowl & Basket Pure Baking Soda, 16 oz
$0.99$0.06/oz
1 1/2 cups flour
Bowl & Basket Pre-Sifted Unbleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Unbleached Enriched All Purpose Flour, 32 oz
$1.49$0.75/lb
1 tsp salt
Bowl & Basket Salt, 26 oz
Bowl & Basket Salt, 26 oz
$0.69$0.03/oz
1/2 cup powdered sugar (for finishing)
Bowl & Basket Confectioners Sugar, 32 oz
Bowl & Basket Confectioners Sugar, 32 oz
$2.79$1.40/lb

Directions

  1. Preheat oven to 350 degrees F and grease a 9” springform pan.
  2. In a stand mixer or large bowl, cream butter and sugar.
  3. Then add ricotta cheese and blend for 4-5 minutes to allow mixture to become light and airy.
  4. Add eggs and vanilla.
  5. Zest the lemon rind right into the bowl using a zester.
  6. Then cut the lemon in half and squeeze juice from both halves into the batter. Be sure to remove all the seeds.
  7. Add the dry ingredients to the batter and finish mixing.
  8. Pour batter into greased spring form pan and bake for 55-60 minutes.
  9. When the cake is done, remove it from the oven and rest for 15 minutes before loosening the collar.
  10. Then place on a wire cooling rack to allow it to cool completely.
  11. Sprinkle powdered sugar on top of the cake, cut and serve.