This lemon ricotta cake recipe offers a fresh and delightful dessert that highlights the creamy texture of ricotta cheese and the bright zest of lemons.
Known for its light crumb and moist interior, this cake has roots in Italian baking traditions where ricotta is often used to add richness without heaviness. The tangy lemon flavor complements the subtle sweetness, making it a refreshing treat.
This lemon ricotta cake recipe breaks down the process clearly, along with helpful tips, serving suggestions, variations, and advice on storing the cake. It also explores some health benefits of the ingredients to enhance your baking experience.
Easy Homemade Lemon Ricotta Cake Recipe
This easy homemade lemon ricotta cake recipe is wonderfully light and moist, with a delicate balance of creamy ricotta and bright, tangy lemon flavor.
The cake has a tender crumb, thanks to the ricotta, which keeps it soft without being heavy. The fresh lemon zest and juice add a refreshing citrus zing that wakes up the palate. It’s subtly sweet and not overpowering, making it a lovely dessert or afternoon treat.
Simple to make with common ingredients, this lemon ricotta cake recipe comes together quickly and is perfect for anyone looking for a delicious, homemade baked good.
How To Prepare Lemon Ricotta Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Italian
Calories: 420
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- 9-inch round cake pan
- Zester or microplane
- Citrus juicer
- Spatula
- Cooling rack
Ingredients
- 1 ½ cups ricotta cheese (room temperature)
- ½ cup unsalted butter (room temperature), plus extra for greasing the pan
- ¼ cup extra virgin olive oil
- Zest of 2 lemons
- Juice of 2 lemons (about ¼ cup)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting and serving
How To Make Lemon Ricotta Cake
1. First, get your oven heated up to 350°F (175°C). While that’s warming up, grease your 9-inch cake pan with some butter. You can also sprinkle a bit of flour on it or line it with parchment paper so the cake doesn’t stick.
2. Next, in a medium-sized bowl, mix together your dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt. Give it a good whisk and set that aside for now.
3. Now, grab a bigger bowl. Using an electric mixer or just a whisk, beat the softened butter and sugar until the mixture looks light and fluffy this usually takes about 3 to 4 minutes. Then, add in the ricotta cheese and olive oil, stirring until everything is smooth. Toss in the lemon zest and lemon juice, followed by the vanilla extract, and mix again.
4. One by one, crack in the eggs, making sure to mix well after adding each one. This helps keep the batter nice and smooth.
5. Slowly add the dry ingredients you mixed earlier into the wet ingredients. Fold everything together gently with a spatula or mix on low speed. Be careful not to overdo it just mix until everything is combined, so the cake stays tender.
6. Pour the batter into your prepared pan, spreading it out evenly. Pop it in the oven and bake for about 45 to 50 minutes. You’ll know it’s ready when a toothpick stuck in the center comes out clean and the top looks golden with a little bounce when you press it lightly.
7. Once done, let the cake rest in the pan for about 10 minutes. Then, move it over to a wire rack to cool completely. When it’s cool, sprinkle some powdered sugar on top. You can enjoy it as is or add a bit of whipped cream or some fresh berries if you want to fancy it up.
Notes: Make sure all refrigerated ingredients (ricotta, eggs, butter) are at room temperature before starting for the best texture. Using fresh lemon zest and juice gives the cake a bright, fresh flavor. The olive oil adds a subtle richness and moistness that balances the tangy ricotta and lemon.
Why My Recipe Works
This lemon ricotta cake recipe works because the ricotta cheese adds moisture and a creamy texture that keeps the cake soft and tender. The lemon zest and juice brighten the flavor, giving it a fresh and lively taste.
Using both butter and olive oil helps create a rich but light crumb. The baking powder and baking soda provide just the right amount of lift, making the cake fluffy without being dense.
Gently mixing the ingredients prevents the batter from becoming tough. All these details come together to make a flavorful, well-textured cake that turns out consistently great.
Health Benefits
This lemon ricotta cake recipe offers some surprising health benefits thanks to its wholesome ingredients. Ricotta cheese provides a good source of protein and calcium, which support bone health and muscle function.
The lemons contribute vitamin C, a powerful antioxidant that boosts the immune system and promotes healthy skin. Using olive oil adds heart-healthy fats, known to improve cholesterol levels and reduce inflammation.
While this lemon ricotta cake recipe is still a treat due to its sugar content, incorporating these nutritious elements makes it a more balanced dessert choice compared to many traditional cakes.
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.
Variations Of Lemon Ricotta Cake Recipe
1. Orange Ricotta Cake: Replace the lemon zest and juice with fresh orange zest and juice for a sweeter, milder citrus flavor. The orange lends a warm, fragrant twist while maintaining the cake’s moist, tender crumb. This variation is great for those who prefer a gentler citrus note.
2. Chocolate Chip Ricotta Cake: Stir in half a cup of semi-sweet chocolate chips into the batter. As the cake bakes, the chocolate chips soften but keep their shape, adding rich, gooey bursts of chocolate that balance the tartness of the lemon.
3. Honey Ricotta Cake: Substitute some or all of the granulated sugar with honey. Honey adds natural sweetness and helps keep the cake moist and tender. It also imparts a subtle floral undertone that pairs nicely with the lemon and ricotta.
4. Lavender Lemon Cake: Add 1 to 2 teaspoons of dried culinary lavender buds to the batter for a delicate floral fragrance that enhances the lemon’s brightness. The lavender adds an elegant, aromatic touch, perfect for special occasions or tea-time treats.
How To Store Lemon Ricotta Cake Recipe
To store lemon ricotta cake recipe, first let it cool completely. Wrap it tightly with plastic wrap or place it in an airtight container to keep it fresh.
You can keep the cake at room temperature for up to two days, especially if your kitchen is cool. For longer storage, refrigerate the cake it will stay good for about 4 to 5 days when properly covered.
If you want to keep it even longer, wrap the lemon ricotta cake recipe well in plastic wrap and foil, and then freeze it for up to 2 months. Thaw in the fridge before serving.
Conclusion
This lemon ricotta cake recipe is a favorite for many because of its delicious flavor and moist texture. I was inspired to simplify the process so anyone can make it with ease.
My easy method helped me achieve great success on the first try, and I’m sure you’ll feel the same. The fresh lemon and creamy ricotta create a wonderful taste that everyone enjoys.
With clear instructions and simple ingredients, this lemon ricotta cake recipe is sure to become a go-to dessert you’ll love making again and again.
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Lemon Ricotta Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- 9-inch round cake pan
- Zester or microplane
- Citrus juicer
- Spatula
- Cooling rack
Ingredients
- 1 ½ cups ricotta cheese room temperature
- ½ cup unsalted butter room temperature, plus extra for greasing the pan
- ¼ cup extra virgin olive oil
- Zest of 2 lemons
- Juice of 2 lemons about ¼ cup
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- Powdered sugar for dusting and serving
Instructions
- First, get your oven heated up to 350°F (175°C). While that’s warming up, grease your 9-inch cake pan with some butter. You can also sprinkle a bit of flour on it or line it with parchment paper so the cake doesn’t stick.
- Next, in a medium-sized bowl, mix together your dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt. Give it a good whisk and set that aside for now.
- Now, grab a bigger bowl. Using an electric mixer or just a whisk, beat the softened butter and sugar until the mixture looks light and fluffy this usually takes about 3 to 4 minutes. Then, add in the ricotta cheese and olive oil, stirring until everything is smooth. Toss in the lemon zest and lemon juice, followed by the vanilla extract, and mix again.
- One by one, crack in the eggs, making sure to mix well after adding each one. This helps keep the batter nice and smooth.
- Slowly add the dry ingredients you mixed earlier into the wet ingredients. Fold everything together gently with a spatula or mix on low speed. Be careful not to overdo it just mix until everything is combined, so the cake stays tender.
- Pour the batter into your prepared pan, spreading it out evenly. Pop it in the oven and bake for about 45 to 50 minutes. You’ll know it’s ready when a toothpick stuck in the center comes out clean and the top looks golden with a little bounce when you press it lightly.
- Once done, let the cake rest in the pan for about 10 minutes. Then, move it over to a wire rack to cool completely. When it’s cool, sprinkle some powdered sugar on top. You can enjoy it as is or add a bit of whipped cream or some fresh berries if you want to fancy it up.