Lemon Ricotta Cake Recipe
Lemon Ricotta Cake is a light, moist dessert combining tangy lemon zest with creamy ricotta cheese. To make it, beat eggs and sugar, then fold in ricotta, lemon juice, and zest. Add flour, baking powder, and salt, mixing until smooth. Bake in a preheated oven until golden and set. Finish with a dusting of powdered sugar or a lemon glaze for extra sweetness.
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.
Notes
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.