Bright Lemon Ricotta Cake

why make this recipe

Lemon Ricotta Cake is a delicious dessert that combines the creamy texture of ricotta with the bright flavor of lemon. This cake is moist, tender, and has a light, fluffy texture that makes it a perfect treat for any occasion. Whether you are serving it at a family gathering, a birthday party, or just for a cozy afternoon snack, this cake is sure to impress everyone. Plus, it’s simple to make, requiring just a few ingredients you may already have in your kitchen.

how to make Lemon Ricotta Cake

Ingredients:

• Zest of one lemon
• 1 ½ cups (300 grams) granulated white sugar
• 6 ounces (170 grams) unsalted butter
• 1 teaspoon vanilla extract
• 3 eggs (at room temperature)
• 1 ½ cups (340 grams) whole milk ricotta cheese (full fat)
• 1 ¾ cups (210 grams) all-purpose plain flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons (30 ml) lemon juice

Directions:

1. Tear off a large sheet of parchment paper so that it overhangs the base of a 9-inch springform cake pan. Clip on the ring, catching the paper between the ring and the base. Butter the sides and dust with flour.
2. Preheat the oven to 350ºF (180ºC).
3. Zest the lemon and squeeze the juice.
4. Combine the zest and sugar in the bowl of a stand mixer. Rub the lemon zest into the sugar until fragrant.
5. Add the unsalted butter and vanilla extract. Beat on medium speed until creamy and pale, about 5 minutes.
6. Add eggs one at a time to the mixture.
7. Turn the stand mixer to low and add the ricotta, beating until well combined.
8. Sieve flour, baking powder, and salt onto the mixture or whisk together separately and then add.
9. Mix on low until just incorporated, then add lemon juice and mix until combined.
10. Scrape the batter into the prepared pan and bake for 40-50 minutes or until a skewer inserted comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before removing the ring and cooling on a wire rack.

how to serve Lemon Ricotta Cake

You can serve Lemon Ricotta Cake plain or with a dusting of powdered sugar on top. Fresh berries or a dollop of whipped cream also make great toppings. For added flavor, serve it with a drizzle of lemon glaze. This cake is perfect as a dessert or even as a sweet breakfast treat.

how to store Lemon Ricotta Cake

Lemon Ricotta Cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Make sure it is completely cool before storing to avoid condensation.

tips to make Lemon Ricotta Cake

• Ensure your eggs are at room temperature for better mixing.
• Don’t over-mix the batter; stop as soon as the ingredients are combined to keep the cake light and fluffy.
• If you prefer a stronger lemon flavor, you can add more lemon zest or juice.

variation

You can add poppy seeds to the batter for a delightful texture. Another variation is to include fresh blueberries or other berries for added flavor and color. For a different twist, consider using almond extract instead of vanilla.

FAQs

Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but the cake may be slightly less rich and moist.

Can I freeze Lemon Ricotta Cake?
Yes, you can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean. Be careful not to open the oven door too early, as this can cause the cake to sink.

Lemon Ricotta Cake

Lemon Ricotta Cake is a deliciously moist dessert that combines creamy ricotta with zesty lemon for a light and fluffy treat perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 zest Zest of one lemon
• 1.5 cups granulated white sugar (300 grams)
• 6 ounces unsalted butter (170 grams)
• 1 teaspoon vanilla extract
• 3 pieces eggs (at room temperature)
• 1.5 cups whole milk ricotta cheese (full fat, 340 grams)
• 1.75 cups all-purpose plain flour (210 grams)
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 2 tablespoons lemon juice (30 ml)

Method

 

Preparation

1. Tear off a large sheet of parchment paper so that it overhangs the base of a 9-inch springform cake pan. Clip on the ring, catching the paper between the ring and the base. Butter the sides and dust with flour.
2. Preheat the oven to 350°F (180°C).
3. Zest the lemon and squeeze the juice.

Mixing

1. Combine the zest and sugar in the bowl of a stand mixer. Rub the lemon zest into the sugar until fragrant.
2. Add the unsalted butter and vanilla extract. Beat on medium speed until creamy and pale, about 5 minutes.
3. Add eggs one at a time to the mixture.
4. Turn the stand mixer to low and add the ricotta, beating until well combined.
5. Sieve flour, baking powder, and salt onto the mixture or whisk together separately and then add.
6. Mix on low until just incorporated, then add lemon juice and mix until combined.

Baking

1. Scrape the batter into the prepared pan and bake for 40-50 minutes or until a skewer inserted comes out clean.
2. Allow the cake to cool in the pan for 15 minutes before removing the ring and cooling on a wire rack.

Notes

You can serve Lemon Ricotta Cake plain or with a dusting of powdered sugar on top. Fresh berries or a dollop of whipped cream also make great toppings. For added flavor, serve it with a drizzle of lemon glaze.