If you’re looking for a cake that feels like sunshine on a plate, you’ve got to try this Lemon Ricotta Cake Recipe. It’s a delightful blend of zesty lemon brightness paired with the creamy, moist texture that ricotta cheese lends to the crumb. Light yet rich, this cake manages to taste indulgent without feeling heavy, making it the perfect dessert for any season. The balance of tangy citrus and smooth ricotta makes every bite a little celebration, and it’s honestly one of those recipes that once you try, you’ll want to share with everyone you love.
Ingredients You’ll Need
What’s truly great about this Lemon Ricotta Cake Recipe is how few and straightforward the ingredients are. Each one plays a crucial role, from the lemon zest that delivers that fresh punch, to the ricotta cheese that keeps the cake incredibly moist and tender. You’ll find that these essentials come together to create a flavor-packed, beautifully textured cake that’s simple to make but big on taste.
- 1 ½ cups all-purpose flour: Provides the perfect structure and crumb for the cake.
- 2 teaspoons baking powder: Helps the cake rise light and fluffy without being dense.
- 3/4 teaspoon kosher salt: Balances the sweetness and enhances all the flavors.
- 7 tablespoons unsalted butter, softened: Adds richness and a tender crumb to the cake.
- 1 cup sugar: Sweetens the cake just right without overpowering the lemon flavor.
- 1 1/4 cups whole milk ricotta cheese, room temperature: Contributes creamy moisture and a subtle tang.
- 2 large eggs, room temperature: Binds ingredients and adds extra richness to the texture.
- ½ teaspoon vanilla extract: Adds a mellow, warm undertone that complements the lemon beautifully.
- 2 tablespoons freshly squeezed lemon juice: Brings bright acidity and fresh lemon flavor to the cake.
- Zest from two large lemons: Intensifies the lemon taste and adds aromatic citrus oils.
- Powdered sugar (optional garnish): A delicate dusting to finish the cake with elegance and extra sweetness.
How to Make Lemon Ricotta Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F. Grease an 8-inch cake pan thoroughly so the cake doesn’t stick, then line the bottom with parchment paper. This little extra step ensures your beautiful lemon ricotta cake will come out clean and intact for a stunning presentation.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and kosher salt. Combining these dry ingredients upfront makes it easier to incorporate them later without overworking the batter, which helps keep your cake tender and light.
Step 3: Cream Butter and Sugar, Then Add Ricotta
In a large bowl, beat the softened butter and sugar on medium-high speed for about 2 minutes until the mixture becomes light and fluffy. Then add your ricotta cheese and continue beating for another 3 minutes. This step is key to building a smooth and creamy base that will make your cake irresistibly soft.
Step 4: Incorporate Eggs, Vanilla, and Lemon
Add the eggs, vanilla extract, lemon zest, and freshly squeezed lemon juice into the butter-ricotta mixture. Beat everything together until it looks fully combined. This is where the fresh, zesty personality of your Lemon Ricotta Cake Recipe really starts to shine.
Step 5: Combine Dry Ingredients and Bake
Gently pour in the flour mixture and stir just until combined. The batter will be thick — that’s exactly what you want for a moist and rich cake. Scrape the batter into your prepared pan, level the top with a spatula or the back of a spoon, and bake for 35 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving if you like.
How to Serve Lemon Ricotta Cake Recipe
Garnishes
A simple dusting of powdered sugar adds a delicate sweetness and pretty finish that never goes out of style. For an extra touch, try topping your cake with a few thin lemon slices or a sprinkle of fresh lemon zest to brighten up the presentation and enhance those lemony notes.
Side Dishes
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla gelato for a refreshing, creamy contrast. A cup of hot tea or a cold glass of sparkling lemonade also complements the cake’s citrus flavors perfectly, turning any afternoon or dessert moment into a real treat.
Creative Ways to Present
If you’re feeling fancy, serve slices of this Lemon Ricotta Cake Recipe with a side of fresh berries or a luscious berry compote. You can even drizzle a bit of honey or a light lemon glaze over the top to add a glistening finish and extra zing. The cake also works beautifully layered in a trifle with mascarpone and lemon curd for a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Lemon Ricotta Cake Recipe in an airtight container at room temperature for up to two days to maintain its tender texture. Beyond that, refrigerate to keep it fresh for up to five days. Just be sure to let the cake come back to room temperature before serving for the best flavor.
Freezing
Want to plan ahead? You can freeze the cake tightly wrapped in plastic wrap and then foil for up to three months. When ready to enjoy, thaw it overnight in the fridge and then bring it to room temperature. This make-ahead trick is a lifesaver for busy days or unexpected guests.
Reheating
If you prefer your cake slightly warm, pop individual slices in the microwave for about 10 to 15 seconds. Warming it gently enhances the ricotta’s creaminess and releases the lovely lemon aroma, making every bite taste freshly baked.
FAQs
Can I use low-fat ricotta cheese instead of whole milk ricotta?
While you can use low-fat ricotta, whole milk ricotta gives the cake a much richer texture and flavor. The cake might be slightly less moist with low-fat ricotta, but it will still be delicious.
Is it possible to make this cake dairy-free?
You could try using a dairy-free ricotta substitute and a plant-based butter alternative, but the texture and flavor will differ from the traditional version. Experimenting with coconut-based ricotta can be a fun twist if you’re looking for a dairy-free option.
How do I know when the cake is fully baked?
The best test is inserting a toothpick into the center – it should come out clean or with just a few crumbs attached, not wet batter. The cake’s edges might slightly pull away from the pan when it’s ready, too.
Can I add other flavors to the Lemon Ricotta Cake Recipe?
Absolutely! Adding a teaspoon of almond extract or swapping some lemon zest for orange zest can create wonderful variations. Just keep in mind that subtle flavor changes might alter the cake’s overall bright and fresh profile.
What type of pan works best for this recipe?
An 8-inch round cake pan is ideal for this recipe as it gives the cake the perfect height and cooks evenly. Make sure to grease it well and line the bottom with parchment paper to ensure easy removal.
Final Thoughts
There’s something so wonderfully satisfying about a cake that’s as easy to make as it is delicious, and this Lemon Ricotta Cake Recipe absolutely delivers on both counts. It’s the kind of dessert that brightens any day and makes you feel proud of what you’ve baked. Give it a try—the burst of fresh lemon combined with that velvety ricotta texture might just become your new favorite. I promise you won’t regret having this cake at your next gathering or cozy night in!
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Lemon Ricotta Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Ricotta Cake is a moist, tender dessert bursting with bright lemon flavor and creamy ricotta cheese. Perfect for spring and summer gatherings, this cake combines the zest and juice of fresh lemons with a light, fluffy batter made with ricotta, resulting in a luscious texture that’s both rich yet refreshingly light. Finished with an optional dusting of powdered sugar, it’s an elegant cake that’s surprisingly easy to make.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
Wet Ingredients
- 7 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 ¼ cups whole milk ricotta cheese, room temperature
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- Zest from two large lemons
Optional Garnish
- Powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper to ensure easy removal after baking. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined. This ensures even distribution of the leavening agent and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and sugar on medium-high speed for about 2 minutes until the mixture is light and fluffy. This aerates the batter, helping the cake rise.
- Add Ricotta: Add the room temperature ricotta cheese to the butter and sugar mixture. Continue beating for an additional 3 minutes until the mixture is smooth and creamy with no lumps.
- Incorporate Eggs, Vanilla, and Lemon: Beat in the eggs one at a time along with the vanilla extract, lemon zest, and freshly squeezed lemon juice until just combined, making sure not to overmix at this stage.
- Add Flour Mixture: Gently fold the dry flour mixture into the wet ingredients until just combined. The batter will be thick; avoid overmixing to keep the cake tender.
- Transfer and Bake: Scrape the batter evenly into the prepared cake pan and smooth the top with an offset spatula or the back of a spoon. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired before serving.
Notes
- For best results, use room temperature ingredients, especially eggs and ricotta, to ensure smooth batter.
- Make sure not to overmix the batter after adding the flour to maintain a tender crumb.
- You can substitute ricotta with whole milk cottage cheese that has been well blended if ricotta is not available.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Serve this cake plain, with fresh berries, or a dollop of whipped cream for added indulgence.
