Lemon Ricotta Cake

Delicious Lemon Ricotta Cake Recipe

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:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the ricotta cheese, eggs, melted butter, lemon juice, lemon zest, and vanilla extract until well blended.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  8. Dust with powdered sugar before serving, if desired.

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

Recipe by Rose HernandezCourse: DessertCuisine: Italian-inspired
Servings

8-10

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

280

kcal

Ingredients

  • 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.

Recipe Video

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