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Lemon Ricotta Cake Recipe

Lemon Ricotta Cake Recipe
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4.7 from 12 reviews

Indulge in the delightful flavors of this Lemon Ricotta Cake, a moist and tender dessert that perfectly balances the zesty citrus notes with the creamy richness of ricotta cheese. This Italian-inspired cake is a wonderful treat for any occasion, from brunches to special celebrations.

Ingredients

Units Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 3/4 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cups whole milk ricotta cheese
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting (optional)

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add Wet Ingredients: Add the eggs one at a time, mixing well. Mix in ricotta, lemon zest, lemon juice, and vanilla extract until smooth.
  5. Combine and Bake: Gradually add dry ingredients to wet mixture and stir until just combined. Pour batter into pan and bake for 45–50 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Dust with Sugar: Dust with powdered sugar before serving, if desired.

Notes

  • This cake is delicious plain or served with whipped cream or fresh berries.
  • It stays moist for several days and can be made a day ahead.
  • Store covered at room temperature or refrigerated.

Nutrition

Find it online: https://easy-tapas-recipes.com/lemon-ricotta-cake-recipe/