Ingredients
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ½ cup ricotta cheese (or Greek yogurt)
• ⅓ cup vegetable oil or melted butter
• ¼ cup milk (dairy or plant-based)
• Zest of 2 lemons (about 2 tbsp)
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tsp vanilla extract
For the glaze:
• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• ½ tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9-inch round pan (or line with parchment).
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then mix in ricotta, oil, milk, lemon zest, lemon juice, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Pour batter into the pan and bake 30–35 minutes, until golden and a toothpick comes out clean.
- Make the glaze: Whisk powdered sugar and 2 tbsp lemon juice. Add more juice for thinner consistency.
- Let cake cool 10 minutes. Poke holes all over with a skewer. Drizzle warm glaze over the top—it will soak in beautifully!
- Cool completely before slicing.
✨ Serve with a cup of espresso or tea for an authentic Italian touch!
đź’ˇ Make ahead: Store covered at room temp for up to 4 days.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 35 mins , Total Time : 50 mins , Servings : 10 slices , Calories : 220 , Net Carbs: 28g , Fats: 9g , Protein: 5g