Quick Easy Lemon Ricotta Cake

why make this recipe

Quick Easy Lemon Ricotta Cake is a delightful dessert that combines the tangy taste of lemon with the creamy texture of ricotta cheese. This cake is perfect for any occasion, whether it’s a family gathering, a picnic, or just a sweet treat for yourself. It is simple to prepare, requires minimal ingredients, and results in a moist and flavorful cake that everyone will love. The lemon zest not only adds bright flavor but also creates a lovely aroma as it bakes.

how to make Quick Easy Lemon Ricotta Cake

Ingredients:

• 1 large lemon (zested and juiced)
• 1 1/4 cups (250g) granulated sugar
• 3/4 cup (170g) unsalted butter (softened)
• 1 1/2 cups (365g) whole milk ricotta cheese
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 2 tsp baking powder
• 3/4 tsp fine sea salt
• Powdered sugar (for dusting)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper and set aside.
2. In a large mixing bowl, massage the lemon zest and sugar together until very fragrant.
3. Add the softened butter and mix until light and fluffy, about 2 to 3 minutes.
4. Add the ricotta and 2 tablespoons of lemon juice, blending to combine.
5. Add the eggs and vanilla extract, blending until everything is well combined.
6. In a separate bowl, stir together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the batter, stirring until just combined.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Allow the cake to cool on a wire rack, then dust with powdered sugar and cut into thick slices.

how to serve Quick Easy Lemon Ricotta Cake

You can serve the cake warm or at room temperature. For an extra touch, add a dollop of whipped cream or some fresh berries on the side. The dusting of powdered sugar adds a nice finish and sweetness. This cake pairs well with tea or coffee and is a great way to impress your guests.

how to store Quick Easy Lemon Ricotta Cake

Store any leftover cake in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for a few seconds. You can also freeze the cake for up to three months; wrap it well in plastic wrap and foil before freezing.

tips to make Quick Easy Lemon Ricotta Cake

• Make sure the butter is softened, which will help create a light and fluffy texture.
• Don’t skip the lemon zest; it provides a vibrant flavor that makes this cake special.
• Mix the batter gently to avoid overworking the flour, which can cause the cake to be dense.
• Feel free to adjust the amount of lemon juice to taste, depending on how tangy you like your cake.

variation

Try adding poppy seeds to the batter for a crunchy texture or mix in some fresh berries, like blueberries or raspberries, for added flavor. You can also substitute the lemon with orange for a different citrus twist.

FAQs

Can I use a different type of cheese?
Yes, you can use mascarpone cheese instead of ricotta, but the texture may be a bit different.

Is it necessary to use a springform pan?
While a springform pan helps make removal easier, you can also use a regular cake pan. Just be sure to grease it well.

Can I make this cake ahead of time?
Absolutely! This cake keeps well, allowing you to bake it a day or two in advance. Just store it properly, and you’ll have a delicious dessert ready to serve.

Quick Easy Lemon Ricotta Cake

A delightful dessert combining tangy lemon and creamy ricotta cheese, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 large large lemon (zested and juiced) Provides tangy flavor.
• 1 1/4 cups granulated sugar
• 3/4 cup unsalted butter (softened) Should be softened for best results.
• 1 1/2 cups whole milk ricotta cheese
• 3 large eggs
• 1 tsp vanilla extract Adds flavor.
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder Helps the cake rise.
• 3/4 tsp fine sea salt
• Powdered sugar (for dusting) For presentation.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper and set aside.
2. In a large mixing bowl, massage the lemon zest and sugar together until very fragrant.
3. Add the softened butter and mix until light and fluffy, about 2 to 3 minutes.
4. Add the ricotta and 2 tablespoons of lemon juice, blending to combine.
5. Add the eggs and vanilla extract, blending until everything is well combined.
6. In a separate bowl, stir together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the batter, stirring until just combined.
8. Pour the batter into the prepared pan and smooth the top.

Baking

1. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. Allow the cake to cool on a wire rack, then dust with powdered sugar and cut into thick slices.

Notes

Serve warm or at room temperature. Add a dollop of whipped cream or fresh berries on the side for extra flair. Pairs well with tea or coffee.