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

Scale

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

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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.