Lemon Ricotta Cake Recipe
If you’re on the hunt for a crave-worthy dessert that bursts with vibrant citrus and melt-in-your-mouth texture, this Lemon Ricotta Cake absolutely delivers. It’s a gentle nod to Italian classics—moist, rich, and incredibly fragrant, with a delicate crumb thanks to creamy ricotta and a sunny flavor from real lemon zest and juice. Whether you’re celebrating a special occasion or just want to treat yourself, this cake will bring a splash of happiness to your table. Every bite sparkles with an uplifting zing of lemon, making it impossible not to go back for seconds!
Ingredients You’ll Need
Just a handful of pantry staples and a box of ricotta cheese come together to create something truly magical. Each of these ingredients plays a key role, so don’t skimp—your Lemon Ricotta Cake will thank you with unmatched flavor and texture.
- All-purpose flour: This forms the base for the cake, giving it a soft, tender crumb.
- Baking powder: Essential for the lovely lift and lightness in every slice.
- Salt: Just a touch, but it balances the sweetness and highlights the lemon beautifully.
- Unsalted butter (softened): Gives the cake its rich, buttery flavor and a smooth, luscious texture.
- Granulated sugar: Sweetens the cake just right and helps with the golden crust.
- Eggs: They hold everything together, adding richness and structure.
- Whole milk ricotta cheese: The star ingredient—this is what makes the cake so creamy and moist!
- Zest of 2 lemons: Don’t skip this—lemon zest gives a fragrant burst of flavor (use a microplane for the best results).
- Fresh lemon juice: Adds a bright, tangy accent that pairs beautifully with the ricotta.
- Vanilla extract: A kiss of vanilla rounds out the sharp citrus notes.
- Powdered sugar for dusting (optional): For a pretty finishing touch and a hint of extra sweetness.
How to Make Lemon Ricotta Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F and give a 9-inch cake or springform pan a generous coating of butter or nonstick spray. This little bit of prep prevents your Lemon Ricotta Cake from sticking, ensuring every gorgeous slice comes out whole and picture-perfect.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures that everything is evenly distributed, which means your cake will rise uniformly and you won’t bite into any accidental salty pockets.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light, pale, and oh-so-fluffy—about 2 to 3 minutes. This is what sets the stage for a cake that’s delicate, not dense, as it incorporates air right from the get-go.
Step 4: Add Eggs and Flavorings
Crack in the eggs one at a time, mixing well after each addition. Next, gently blend in the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Think of this moment as infusing every molecule with lemony, creamy deliciousness!
Step 5: Combine Wet and Dry Ingredients
Now, it’s time to gently add your dry mixture to the wet. Go slow and mix just until combined—overmixing can make the cake tough, and we’re after that signature soft crumb you dream about.
Step 6: Pour and Bake
Scoop the batter into your prepared pan and smooth out the top for an even bake. Pop it in the oven for 40 to 45 minutes. Your kitchen will soon smell heavenly! You’ll know it’s ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Step 7: Cool and Finish
Let your Lemon Ricotta Cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Just before serving, dust with a graceful shower of powdered sugar for a bakery-worthy finish.
How to Serve Lemon Ricotta Cake
Garnishes
This cake truly shines with a cloud of powdered sugar on top, but you can amplify the wow-factor by adding fresh berries, a dollop of lightly sweetened whipped cream, or even a few curls of additional lemon zest for extra sparkle and fragrance.
Side Dishes
A slice of Lemon Ricotta Cake pairs beautifully with fresh fruit salad, vanilla ice cream, or a scoop of mascarpone. For a fresh, light dessert course, try serving with macerated strawberries or raspberries to echo the citrusy brightness of the cake.
Creative Ways to Present
If you want to go all-out, try cutting the cooled cake into wedges and layering with lemon curd or berry compote for a rustic trifle. You can even bake the batter in mini loaf pans or muffin tins for gorgeous, individual treats perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake stored in an airtight container at room temperature for up to 3 days. The ricotta keeps the crumb tender and moist, so the flavor actually deepens with time—you might even find it more delicious on day two!
Freezing
If you want to save some for another day, wrap individual slices or the entire cake (well-wrapped) in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw slices at room temperature for an afternoon treat whenever the craving hits.
Reheating
For that just-baked feel, pop individual slices in the microwave for a few seconds until just warm—not hot—or reheat gently in a low oven. This revives the cake’s plush texture so each bite feels bakery-fresh.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
You can, but whole milk ricotta gives the Lemon Ricotta Cake its signature creamy, rich taste and tender texture. If you use part-skim, the cake may turn out slightly drier. For best results, stick to whole milk ricotta.
Do I need to strain the ricotta before using?
If your ricotta is particularly watery, it’s wise to strain it through a fine mesh sieve for 15-20 minutes before using. This prevents the batter from becoming too runny, so your cake bakes up perfectly every time.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. The ricotta helps keep the texture wonderfully moist, so the Lemon Ricotta Cake adapts really well to gluten-free baking.
Can I use bottled lemon juice?
Fresh lemon juice (and especially fresh lemon zest) is what gives this cake its unforgettable flavor. Bottled juice just doesn’t have that brightness or depth, so fresh is worth the extra minute or two of effort!
How should I store Lemon Ricotta Cake overnight?
Once cooled, cover your cake tightly with plastic wrap or store it in an airtight container. It will keep best at room temperature for up to 3 days, and in the fridge for longer freshness—just bring it to room temp before serving for the best texture.
Final Thoughts
If you’re looking for an instant mood-booster of a dessert, Lemon Ricotta Cake always delivers. It’s a recipe I come back to for almost every occasion: the flavor sparkles, it’s easy to make, and it never lasts long in my kitchen! Grab your ingredients, give it a try, and let every zesty, creamy bite remind you just how joyful home baking can be.
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Lemon Ricotta Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Lemon Ricotta Cake, a moist and tender dessert that combines the zesty brightness of lemon with the creamy richness of ricotta cheese. Perfect for any occasion!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan or springform pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time. Mix in ricotta, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine and bake: Gradually add dry ingredients to wet mixture, mix until just combined. Pour batter into pan, smooth the top. Bake for 40–45 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- This cake pairs well with fresh berries or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 21g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
