Lemon ricotta cake recipe is one of my favorite desserts. It’s light, moist, and packed with zesty lemon flavor that perfectly balances the creaminess of the ricotta.
This cake is a delightful twist on traditional lemon cakes, featuring the creamy richness of ricotta cheese that adds a unique texture and depth of flavor.
The result is a moist, tender crumb with a subtle tanginess that perfectly complements the bright lemon zest.
Ideal for both special occasions and everyday indulgence, this cake is a testament to how simple ingredients can come together to create something extraordinary.
An experienced baker or just beginning, this lemon ricotta cake will impress with its elegant simplicity and unforgettable taste.
Enjoy every slice of this delicious, citrus-infused masterpiece!
How To Prepare Lemon Ricotta Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Italian
Calories: 420
Yield: Serves 10
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Zester or grater
- 9×13-inch baking pan
- Parchment paper (optional)
- Cooling rack
Ingredients List
- 3 cups (420 g) all-purpose flour
- 6 large eggs, room temperature
- 1 tsp (4 g) baking powder
- 2 cups (400 g) granulated sugar
- 2 tbsp (12 g) lemon zest
- 2 cups (440 g) ricotta cheese, room temperature
- ½ tsp (4 g) salt
- 4 tbsp (60 ml) lemon juice
- 1 cup (240 ml) olive oil (or vegetable oil)
How To Make Lemon Ricotta Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Beat the Eggs and Sugar
In a separate bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer.
Step 4: Add Ricotta and Lemon
Mix in the ricotta cheese, lemon zest, and lemon juice until well combined and smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 6: Add Oil
Slowly pour in the olive oil while mixing, ensuring it is fully incorporated into the batter.
Step 7: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before serving.
Special Note
To enhance the lemon flavor, let the cake rest for a few hours or overnight before serving. This allows the flavors to meld and intensify, resulting in a richer taste experience.
If storing for later, wrap the cake tightly in plastic wrap to maintain its moisture.
Easy Serving Suggestions
1. Dust with Powdered Sugar: A simple dusting of powdered sugar gives the cake a delicate sweetness and a beautiful finish.
2. Serve with Fresh Berries: Pair the lemon ricotta cake with a side of fresh berries, such as raspberries or blueberries, to add a burst of color and flavor.
3. Top with Whipped Cream: Add a dollop of freshly whipped cream on top of each slice for an extra touch of indulgence.
4. Lemon Glaze Drizzle: Drizzle a homemade lemon glaze over the cake for an extra zesty kick. Simply mix lemon juice with powdered sugar until smooth and pourable.
5. With a Scoop of Ice Cream: Serve a slice of the cake with a scoop of vanilla or lemon ice cream for a refreshing and indulgent dessert experience.
Tips and Tricks for Lemon Ricotta Cake Recipe
1. Room Temperature Ingredients: Make sure all your ingredients, especially the eggs and ricotta cheese, are at room temperature before starting. This ensures a smoother batter and a more even bake.
2. Zest First, Then Juice: Always zest your lemons before juicing them. It’s much easier to zest a whole lemon, and you’ll get more zest to enhance the lemon flavor in your cake.
3. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until they are combined. Overmixing can lead to a dense, tough cake instead of a light, tender one.
4. Line the Pan with Parchment Paper: To ensure the cake comes out of the pan easily, line the bottom with parchment paper. This also helps prevent the cake from sticking, making it easier to remove without damage.
5. Test for Doneness: Start checking the cake for doneness about 5 minutes before the suggested baking time. Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready. This prevents overbaking and ensures a moist, fluffy cake.
How To Store Lemon Ricotta Cake Recipe
To store your lemon ricotta cake, let it cool completely before covering it with plastic wrap or placing it in an airtight container.
At room temperature, the cake will stay fresh for up to 3 days. For longer storage, refrigerate it for up to a week.
If you need to keep it for an extended period, freeze the cake by wrapping it tightly in plastic wrap and aluminum foil.
Conclusion
This lemon ricotta cake stands out as a sophisticated yet accessible dessert, combining the tangy brightness of lemon with the creamy richness of ricotta cheese.
As a cake baker, I find this recipe particularly rewarding, as it showcases how simple ingredients can yield a cake that is both moist and flavorful.
The lemon zest provides a refreshing citrus punch, while the ricotta ensures a tender crumb that is light yet satisfying.
Whether you’re baking for a special occasion or simply indulging in a weekday treat, this cake offers a perfect balance of flavors and textures that will leave a lasting impression.
Embrace the joy of baking and savor each slice of this delightful lemon ricotta cake. Happy baking!
More Delicious Lemon Cake Recipes
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How to Make Lemon Cake Jello Recipe
Delicious Lemon Cake With Strawberries Recipe
Olive Garden Lemon Cake Recipe – Homemade Treat
Lemon Ricotta Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Zester or grater
- 9×13 inch baking pan
- Parchment paper (optional)
- Cooling rack
Ingredients
- 3 cups 420 g all-purpose flour
- 6 large eggs room temperature
- 1 tsp 4 g baking powder
- 2 cups 400 g granulated sugar
- 2 tbsp 12 g lemon zest
- 2 cups 440 g ricotta cheese, room temperature
- ½ tsp 4 g salt
- 4 tbsp 60 ml lemon juice
- 1 cup 240 ml olive oil (or vegetable oil)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Beat the Eggs and Sugar
- In a separate bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer.
Step 4: Add Ricotta and Lemon
- Mix in the ricotta cheese, lemon zest, and lemon juice until well combined and smooth.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 6: Add Oil
- Slowly pour in the olive oil while mixing, ensuring it is fully incorporated into the batter.
Step 7: Bake the Cake
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before serving.