Directions:
- Preheat oven to 350 degrees.
- Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
- Add sugar and blend.
- Beat in one egg at a time until combined.
- Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
- In a separate bowl whisk together dry ingredients.
- Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
- Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
- If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.25 Kcal (981 kJ) | ||
| Calories from fat | 108.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 19% | |
|---|---|---|---|
| Cholesterol | 46mg | 15% | |
| Sodium | 203.17mg | 8% | |
| Potassium | 153.21mg | 3% | |
| Total Carbs | 30.24g | 10% | |
| Sugars | 15.18g | 61% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 350.3 Kcal (1467 kJ) | ||
| Calories from fat | 162.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.06g | 19% | |
|---|---|---|---|
| Cholesterol | 68.79mg | 15% | |
| Sodium | 303.82mg | 8% | |
| Potassium | 229.12mg | 3% | |
| Total Carbs | 45.22g | 10% | |
| Sugars | 22.7g | 61% | |
| Dietary Fiber | 1.19g | 3% | |
| Protein | 3.29g | 4% | |
| Vitamin C | 11.5mg | 13% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.3mg | 8% | |
| Calcium | 85.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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