Irresistible Lemon Ricotta Cake Recipe

There’s nothing quite like the aroma of a freshly baked lemon ricotta cake wafting through your kitchen. The bright citrus notes mingle with the rich creaminess of ricotta to create a slice of pure joy. Imagine cutting into that golden crumb, it’s like sunshine on a plate.

But this isn’t just any cake; it’s a keeper. I remember the first time I made it for my family. Let’s just say they were so impressed that they forgot about dinner and dove straight into dessert! This delightful treat is perfect for birthdays, brunches, or even an afternoon pick-me-up with coffee.

I once made this cake for my friend’s birthday, and let me tell you—the look on her face when she took the first bite was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ricotta Cheese: Use fresh ricotta for the best texture; it gives the cake its signature creaminess.
• All-Purpose Flour: Standard flour works well here; sift it to ensure your batter is lump-free.
• Sugar: Granulated sugar adds sweetness; feel free to adjust based on your taste preference.
• Lemon Zest: Fresh zest is essential for maximum flavor; avoid dried zest for best results.
• Lemon Juice: Freshly squeezed juice brings brightness; bottled juice lacks that vibrant zing.
• Baking Powder: This helps the cake rise beautifully; ensure it’s fresh for best results.
• Eggs: Room temperature eggs help create a fluffy texture; let them sit out before starting.
• Vanilla Extract: Pure vanilla extract enhances flavor complexity; avoid imitation for best results.
• Salt: A pinch balances sweetness and enhances all flavors in the cake.
• Powdered Sugar (for glaze): Adds sweetness and smoothness to your topping; sift before using for a clump-free glaze.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan so that your masterpiece slides out easily later.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until well combined. This ensures even rising when baking.

Cream Sugar and Ricotta: In a large bowl, beat together sugar and ricotta cheese until light and fluffy. You want this mixture to be airy—think clouds!

Add Wet Ingredients: Mix in eggs one at a time, followed by vanilla extract and freshly squeezed lemon juice. The batter should start smelling like summer!

Combine Mixtures: Gradually add the dry mixture to the wet ingredients while stirring gently until just combined. Avoid overmixing to keep your cake light.

Bake Away: Pour the batter into your prepared pan and bake for 30-35 minutes or until golden brown. A toothpick should come out clean from the center!

Cool & Glaze: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Drizzle with powdered sugar glaze while it’s still warm for extra delight!

And voila! You have created a stunning lemon ricotta cake that will make everyone swoon—and maybe even forget their dinner plans! Enjoy every crumb of this flavorful creation!

Perfecting the Cooking Process

Start by mixing your wet ingredients first, then gently fold in the dry ingredients to maintain a light texture. This method ensures your lemon ricotta cake rises beautifully and stays moist.

Add Your Touch

Feel free to add poppy seeds or blueberries for a unique twist. You can also substitute Greek yogurt for ricotta if you’re looking for a tangier flavor profile while keeping that luscious moisture.

Storing & Reheating

Store your lemon ricotta cake in an airtight container at room temperature for up to three days. If you need to reheat, pop it in the microwave for 10-15 seconds to enjoy its fresh taste again.

Sharing this lemon ricotta cake recipe brings back memories of summer picnics with my family, where we devoured slices while laughing under the sun, savoring each bright lemon note.

FAQ

Can I use other citrus fruits in a lemon ricotta cake?

Yes, oranges and limes can add a delightful twist to your cake’s flavor profile.

How do I make my lemon ricotta cake moister?

Adding an extra egg yolk or more ricotta can significantly enhance moisture levels.

What’s the best way to serve lemon ricotta cake?

Serve chilled with fresh berries or a dollop of whipped cream for added indulgence.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Lemon Ricotta Cake

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• Author: Mery Mack
• Total Time: 50 minutes
• Yield: Serves approximately 8 slices 1x

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Description

A moist, zesty delight that combines creamy ricotta with fresh lemon for a refreshing dessert perfect for any gathering or afternoon treat.

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Ingredients

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• 1 cup fresh ricotta cheese
• 1 cup all-purpose flour
• 1 cup granulated sugar
• Zest and juice of 2 lemons
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt
• Powdered sugar for glaze

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, and salt; set aside.
3. In another bowl, beat ricotta and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
4. Gradually fold in dry ingredients until just combined; avoid overmixing.
5. Pour batter into the prepared pan and bake for 30-35 minutes or until golden and a toothpick comes out clean.
6. Cool in the pan for 10 minutes before transferring to a wire rack. Drizzle with powdered sugar glaze while warm.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 290
• Sugar: 22g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 80mg