Our lemon ricotta cake is a delightful treat that combines the zesty freshness of lemons with the creamy richness of ricotta cheese. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a sweet indulgence, this cake is sure to impress with its vibrant flavor and moist texture.
Why You’ll Love This Lemon Ricotta Cake:
- Bursting with tangy lemon flavor.
- Moist and tender thanks to the addition of ricotta cheese.
- Versatile – perfect for any occasion from afternoon tea to dessert after dinner.
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup ricotta cheese
- 3 large eggs
- ½ cup unsalted butter, melted
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
How to Make Lemon Ricotta Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the ricotta cheese, eggs, melted butter, lemon juice, lemon zest, and vanilla extract until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
MORE RECIPES: Oreo Cookies Recipe & Oreo Ice Cream Recipe
Variations and Tips:
- For an extra burst of flavor, add a handful of fresh blueberries or raspberries to the batter.
- Drizzle the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.
- Serve slices of cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
How to Store Lemon Ricotta Cake:
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices of cake for up to 3 months.
Delicious Lemon Ricotta Cake Recipe
Course: DessertCuisine: Italian-inspired8-10
servings15
minutes35
minutes280
kcalIngredients
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup ricotta cheese
3 large eggs
½ cup unsalted butter, melted
¼ cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the ricotta cheese, eggs, melted butter, lemon juice, lemon zest, and vanilla extract until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
