Jamie Oliver Lemon Ricotta Recipe
When I first tried Jamie Oliver’s lemon ricotta cake, I was looking for something that paired the zest of citrus with the creamy texture of cheese.I found this recipe to be a delightful comfort food that adds a touch of brightness to any meal.One key tip for you:Gently fold the ricotta into the mixture to keep the cake light and airy; this made all the difference in achieving that perfect texture.The balance between the tart lemon and the rich ricotta always leaves you wanting another slice!
Servings: 8
Ingredients
- 1 1/2 cups Sugar
- 3/4 cup Butter softened
- 3 large Eggs
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1 Lemon zest and juice
- 1 1/2 cups Ricotta Cheese
- 1 1/2 cups All-purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9-inch springform pan with butter and dust with powdered sugar.
- In a large bowl, cream together the sugar and softened butter.
- Add the ricotta cheese and blend until light and fluffy, which should take 4 to 5 minutes.
- Mix in the eggs one at a time, then add the egg yolk.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine the wet and dry ingredients together until just blended.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.