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 Lemon Ricotta Cake Recipe 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: 60 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Italian
Calories: 420
Yield: Serves 10
Kitchen Utensils
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 9-inch round cake pan (or similar size)
- Parchment paper (optional)
- Cooling rack (optional)
Ingredients
- 3 cups all-purpose flour
- 6 large eggs (room temperature)
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 2 cups whole milk ricotta cheese
- ½ teaspoon salt
- 4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup unsalted butter, softened (1 ½ sticks)
- Powdered sugar (for dusting, optional)
How To Make Lemon Ricotta Cake
1. Set your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper or lightly butter the pan. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a separate large mixing bowl, beat the softened butter and sugar with a hand mixer or stand mixer on medium speed until light and fluffy. This should take about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until combined.
4. Add the ricotta cheese to the wet mixture, and beat until fully combined. The ricotta adds moisture and richness to the cake.
5. Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Be careful not to over mix.
6. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely. Once the cake is fully cooled, dust the top with powdered sugar (if desired) before serving.
8. Slice the cake into pieces and enjoy its light, moist texture with a hint of citrusy freshness from the lemon.
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
I am thrilled with the outcome of this Lemon Ricotta Cake Recipe, as it turned out beautifully! The cake is light, moist, and bursting with fresh lemon flavor, making it a perfect treat for any occasion.
I hope you follow the suggestions and instructions closely to achieve the same delightful result. It’s truly rewarding to see the cake come together, and I believe you’ll enjoy every bite as much as I did.
Your feedback and success with this Lemon Ricotta Cake Recipe are highly appreciated, and I look forward to hearing how it turned out for you! Enjoy!
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
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 9-inch round cake pan (or similar size)
- Parchment paper (optional)
- Cooling rack (optional)
Ingredients
- 3 cups all-purpose flour
- 6 large eggs room temperature
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 2 cups whole milk ricotta cheese
- ½ teaspoon salt
- 4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup unsalted butter softened (1 ½ sticks)
- Powdered sugar for dusting, optional
Instructions
- Set your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper or lightly butter the pan. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat the softened butter and sugar with a hand mixer or stand mixer on medium speed until light and fluffy. This should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until combined.
- Add the ricotta cheese to the wet mixture, and beat until fully combined. The ricotta adds moisture and richness to the cake.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Be careful not to over mix.
- Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely. Once the cake is fully cooled, dust the top with powdered sugar (if desired) before serving.
- Slice the cake into pieces and enjoy its light, moist texture with a hint of citrusy freshness from the lemon.