Description
Lemon Ricotta Cake is a moist, light, and flavorful cake made with creamy ricotta cheese and a burst of fresh lemon zest. This Italian-inspired dessert has a tender crumb and a refreshing citrusy taste, making it a perfect treat for any occasion, from spring gatherings to cozy afternoon teas. The ricotta adds richness while the lemon provides a bright, zesty contrast.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 cup ricotta cheese (whole milk or part-skim)
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup whole milk
- Powdered sugar for dusting (optional)
Instructions
-
Step 1: Prepare the Pan and Preheat the Oven
Preheat the oven to 350°F (175°C).
Grease and flour an 8-inch round or square cake pan, or line the bottom with parchment paper.Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.Step 3: Beat the Wet Ingredients
In a large bowl, beat together the butter and sugar until light and fluffy (about 3-4 minutes).
Add the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract, mixing until well combined.Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.Step 6: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust with powdered sugar (optional) before serving.
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week.
- Serving Tip: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Lemon Variations: You can increase the lemon zest for a stronger citrus flavor or add a few tablespoons of lemon juice for extra tartness.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: cake
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg