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Lemon Ricotta Cake Recipe

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4.2 from 6 reviews

This Lemon Ricotta Cake is a moist, tender dessert bursting with fresh lemon flavor and creamy ricotta richness. Perfectly balanced with a subtle sweetness and a delicate crumb, it’s an ideal treat for any occasion, featuring a light dusting of powdered sugar for a lovely finish.

  • Total Time: 1 hour 7 minutes
  • Yield: 12 servings

Ingredients

Cake

  • ¾ cup butter, softened (1 ½ sticks)
  • 1 ½ cups sugar
  • 15 ounces whole milk ricotta cheese (drained well)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 large lemon, zested and juiced
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour

Topping

  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly with butter and then dust it with powdered sugar to prevent sticking. Set the pan aside.
  2. Cream Butter and Sugar: In a large mixing bowl or using a stand mixer, cream together the softened butter and sugar until the mixture is light, fluffy, and well combined. This process helps to incorporate air into the batter for a tender crumb.
  3. Add Ricotta Cheese: Add the drained ricotta cheese to the creamed butter and sugar. Blend well until the mixture is smooth, light, and fluffy, which should take about 4 to 5 minutes.
  4. Incorporate Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. Then add the vanilla extract, lemon zest, and lemon juice, mixing until everything is well combined to infuse the batter with bright citrus flavor.
  5. Add Dry Ingredients: Stir in the baking soda and salt to the wet ingredients, then gradually add the flour. Mix gently just until the flour is incorporated, being careful not to overmix. Scrape down the sides of the bowl to ensure all ingredients are fully combined.
  6. Bake the Cake: Pour the batter evenly into the prepared springform pan. Bake in the preheated oven for 45 to 55 minutes, or until the cake is set in the middle and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes. Then, carefully remove the springform pan collar. Optionally, dust the top of the cake with powdered sugar before serving to add a delicate sweetness and beautiful presentation.

Notes

  • Ensure the ricotta cheese is well drained to avoid excess moisture in the batter.
  • Use fresh lemon zest and juice for the most vibrant flavor.
  • Do not overmix after adding flour to keep the cake tender.
  • This cake is best served slightly warm or at room temperature.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • For a dairy-free or lower-fat version, substitute ricotta and butter accordingly, but the texture and flavor will vary.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://yourdailycook.com/lemon-ricotta-cake-recipe/