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Active Time:20 minsTotal Time:4 hrsServings:12Jump to Nutrition Facts
Active Time:20 minsTotal Time:4 hrsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupgranulated sugar5tablespoonsbutter, softened3large eggs, at room temperature¾cupwhole-milk ricotta cheese3tablespoonslemon juice plus 2 teaspoons, divided2tablespoonslemon zest1teaspoonvanilla extract¾cupall-purpose flour¾cupwhite whole-wheat flour1 ½teaspoonsbaking powder½teaspoonsalt1 ½cupsfresh raspberries2tablespoonspacked confectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
¾cupgranulated sugar
5tablespoonsbutter, softened
3large eggs, at room temperature
¾cupwhole-milk ricotta cheese
3tablespoonslemon juice plus 2 teaspoons, divided
2tablespoonslemon zest
1teaspoonvanilla extract
¾cupall-purpose flour
¾cupwhite whole-wheat flour
1 ½teaspoonsbaking powder
½teaspoonsalt
1 ½cupsfresh raspberries
2tablespoonspacked confectioners' sugar
Directions
Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla until combined.
Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low speed until almost combined. Gently fold raspberries into the batter. Transfer to the prepared pan.
Bake until browned around the edges and a cake tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen the cake, then invert onto the rack. Carefully turn the cake right-side up. Let cool completely.
Whisk confectioners' sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth. Brush the glaze on the cooled cake.
To make ahead
Using toothpicks to hold the plastic wrap away from the glaze, loosely wrap the cake and store at room temperature for up to 1 day.
Originally appeared: EatingWell.com, August 2020
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Nutrition Facts(per serving)206Calories8gFat28gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
