If you are craving a dessert that is bright, moist, and irresistibly tender, this Lemon Ricotta Cake Recipe will quickly become one of your favorites. Imagine a cake that brings together the creamy richness of ricotta cheese with the zesty freshness of lemon, resulting in a delicate crumb and a soft, melt-in-your-mouth texture. This cake is not only simple to make but also captures the perfect balance of sweet and tangy, making it an ideal treat for any occasion, whether it’s a casual afternoon gathering or a special celebration.
Ingredients You’ll Need
These ingredients are delightfully straightforward yet essential in creating the perfect lemon ricotta cake. Each one plays a vital role in building the cake’s texture, flavor, and aroma, giving you that superb homemade touch with every bite.
- All-purpose flour (1 ½ cups): Provides the structure and light crumb essential to the cake’s tender texture.
- Baking powder (1 teaspoon): Helps the cake rise nicely and maintain a fluffy feel.
- Baking soda (½ teaspoon): Works alongside baking powder to ensure perfect leavening.
- Salt (¼ teaspoon): Enhances flavor and balances the sweetness.
- Granulated sugar (1 cup): Sweetens the cake evenly while helping to create a moist crumb.
- Ricotta cheese (1 cup): Adds creamy richness and moisture, making the cake irresistibly soft.
- Eggs (3 large): Bind the ingredients while contributing to the cake’s stability and lightness.
- Unsalted butter (½ cup, softened): Provides a luscious density and buttery flavor.
- Lemon zest (2 teaspoons): Infuses the cake with bright citrus notes that wake up the palate.
- Fresh lemon juice (1 tablespoon): Delivers tangy acidity that perfectly complements the sweetness.
- Vanilla extract (1 teaspoon): Adds warmth and depth to balance the citrus flavors.
- Whole milk (½ cup): Keeps the batter smooth and helps achieve a moist texture.
- Powdered sugar (optional, for dusting): A pretty finishing touch that adds a hint of extra sweetness.
How to Make Lemon Ricotta Cake Recipe
Step 1: Prepare the Pan and Preheat the Oven
Begin by setting your oven to 350°F (175°C). Greasing and flouring an 8-inch cake pan, or lining it with parchment paper, ensures your beautiful cake won’t stick and will come out perfectly shaped. This small prep step sets the foundation for baking success.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Taking the time to combine these ingredients thoroughly helps distribute the leavening agents evenly, which is key for an even rise in your cake.
Step 3: Beat the Wet Ingredients
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, around 3 to 4 minutes. This step aerates the batter, giving the cake a lovely lift. Then, add the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla, mixing just until well combined. The ricotta adds a creamy texture, and the lemon components bring a vibrant freshness.
Step 4: Combine Wet and Dry Ingredients
Now for the magic moment: add the dry ingredients to the wet mixture gradually, alternating with the milk. Start and end with the dry ingredients, mixing only until just blended. Avoid overmixing to maintain a tender crumb and prevent toughness in the cake.
Step 5: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven for 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the cake turns a gorgeous golden brown on top.
Step 6: Cool and Serve
Let your cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar for a delicate finishing touch, if you like. Then slice into that tender, fragrant cake and enjoy every luscious bite.
How to Serve Lemon Ricotta Cake Recipe
Garnishes
Simple garnishes can elevate your Lemon Ricotta Cake Recipe into a showstopper. A light dusting of powdered sugar adds a pretty dusted look, while thin lemon slices or a sprinkle of fresh lemon zest on top provide a burst of citrus aroma and vibrant color.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, bringing a creamy contrast to the zesty lemon flavor. Fresh berries such as raspberries or blueberries also complement the cake’s flavors and add a pop of color and natural sweetness.
Creative Ways to Present
For a fancy presentation, serve the Lemon Ricotta Cake Recipe with a drizzle of honey or a lemon glaze for extra shine and tang. You can also cut it into small squares, place each on delicate dessert plates, and garnish with edible flowers for a charming touch that impresses guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container in the refrigerator. This keeps it fresh and moist for up to 3 days, allowing you to savor that delightful lemon and ricotta flavor a little longer.
Freezing
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then again in aluminum foil, or use a freezer-safe container. Your Lemon Ricotta Cake Recipe will maintain its delicious taste and texture for up to 2 months when frozen properly.
Reheating
When you want to enjoy the cake again, thaw it overnight in the fridge and then warm slices gently in a microwave for about 15-20 seconds. This helps restore its soft, fresh-from-the-oven sensation without drying it out.
FAQs
Can I use part-skim ricotta cheese instead of whole milk ricotta?
Absolutely! Part-skim ricotta works well and will still give you that creamy texture, though whole milk ricotta provides a slightly richer flavor. Both choices yield delicious results in the Lemon Ricotta Cake Recipe.
How can I make this cake gluten-free?
Try substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or a similar binder to replicate the cake’s structure; this adaptation keeps the cake tender and delightful.
Is it possible to make this recipe dairy-free?
For a dairy-free version, swap the ricotta with a plant-based ricotta alternative and use dairy-free butter and milk substitutes. The lemon flavor will still shine through, providing a tasty and inclusive twist on the classic cake.
Can I prepare this cake in advance for a party?
Yes, the Lemon Ricotta Cake Recipe is perfect for making a day ahead. It tastes even better after resting, as the flavors meld beautifully. Just store it covered in the refrigerator and bring it to room temperature before serving.
What’s the best way to prevent the cake from drying out?
To keep your cake moist, avoid overbaking and ensure it’s stored properly in an airtight container. Also, don’t skip the ricotta cheese—it’s the secret ingredient that locks in moisture and gives the cake its luscious texture.
Final Thoughts
Trust me, once you try this Lemon Ricotta Cake Recipe, it will quickly become a go-to dessert for you and everyone you share it with. It strikes the perfect balance between fresh citrus brightness and creamy comfort, wrapped in a light, tender crumb. Baking this cake is a joyful experience that rewards you with deliciousness that feels homemade and full of love, making every slice a moment to savor.
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Lemon Ricotta Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Lemon Ricotta Cake is a moist and tender dessert bursting with fresh citrus flavor and creamy ricotta cheese. Perfectly balanced with a light crumb and a subtle tang from lemon zest and juice, this cake is ideal for afternoon tea or a delightful finish to any meal.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup ricotta cheese (whole milk or part-skim)
- 3 large eggs
- ½ cup unsalted butter, softened
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup whole milk
Optional
- Powdered sugar for dusting
Instructions
- Prepare the Pan and Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line the bottom with parchment paper to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside until you’re ready to combine with the wet ingredients.
- Beat the Wet Ingredients: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer on medium speed until the mixture is light, fluffy, and pale, which should take about 3 to 4 minutes. Then, add the ricotta cheese, eggs one at a time, lemon zest, fresh lemon juice, and vanilla extract. Mix everything well until combined, ensuring a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients alternately with the whole milk, beginning and ending with the dry ingredients. Stir gently and mix just until the flour disappears; do not overmix to maintain the cake’s tender texture.
- Bake the Cake: Pour the batter evenly into the prepared cake pan and smooth the surface with a spatula. Place it in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes to set. Then, transfer it onto a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired for a pretty finish before slicing and serving.
Notes
- Use whole milk ricotta or part-skim according to preference; whole milk ricotta will yield a richer cake.
- Do not overmix the batter after adding the flour to keep the cake light and soft.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Lemon zest and juice should be fresh for the best, brightest flavor.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bringing the cake to room temperature before serving enhances the flavors.
