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Lemon Ricotta Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 40 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/lemon-ricotta-cake-recipe/