Lemon Ricotta Cake Recipe
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There is something truly irresistible about the bright, tender crumb of this Lemon Ricotta Cake Recipe that makes it an absolute favorite for any season. Combining the creamy richness of ricotta cheese with the zesty brightness of fresh lemon, this cake bakes into a moist, fluffy masterpiece with a golden crust and a delicate, melt-in-your-mouth texture. Whether you’re craving a light afternoon treat or a stunning dessert to impress your guests, this Lemon Ricotta Cake Recipe delivers that perfect balance of sweet and tangy that keeps everyone coming back for more.
Ingredients You’ll Need
These ingredients are wonderfully simple, but each one plays a vital role in creating that luxurious texture and flavor that define this Lemon Ricotta Cake Recipe. From the tangy lemon zest that wakes up your taste buds to the creamy ricotta that keeps every bite soft and moist, every item on this list is essential.
- 1 ½ cups all-purpose flour: The foundation for the cake’s soft, tender crumb.
- 1 teaspoon baking powder: Helps your cake rise beautifully for a light texture.
- ½ teaspoon baking soda: Balances acidity and aids in the perfect rise.
- ¼ teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 cup granulated sugar: Sweetens the cake without overpowering the lemon’s freshness.
- 1 cup ricotta cheese (whole milk or part-skim): Provides moisture and a creamy, rich softness.
- 3 large eggs: Bind everything together and add a lovely richness.
- ½ cup unsalted butter, softened: Adds depth and tenderness to every bite.
- 2 teaspoons lemon zest: Packs a fragrant, fresh citrus punch that defines the cake.
- 1 tablespoon fresh lemon juice: Brings bright, tangy acidity for balance and zing.
- 1 teaspoon vanilla extract: Adds a warm, mellow undertone to complement the lemon.
- ½ cup whole milk: Keeps the batter smooth and the crumb moist.
- Powdered sugar for dusting (optional): A pretty finishing touch that adds a touch of sweetness.
How to Make Lemon Ricotta Cake Recipe
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line the bottom with parchment paper. This simple prep ensures your cake releases easily and bakes evenly, forming a perfect golden crust.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking these ingredients thoroughly combines the leavening agents evenly, which helps your cake rise with a perfect, tender crumb.
Step 3: Beat the Wet Ingredients
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy – about 3 to 4 minutes. Then add the ricotta cheese, eggs, lemon zest, fresh lemon juice, and vanilla extract. Mixing these well brings together the rich creaminess of ricotta with the bright citrus notes.
Step 4: Combine Wet and Dry Ingredients
Now, gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix because that can toughen the cake; a few gentle folds will do the trick to keep this cake tender and airy.
Step 5: Bake the Cake
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The aroma of lemon filling your kitchen at this point is simply delightful.
Step 6: Cool and Serve
Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar for a beautiful, classic finish. Now you’re ready to enjoy this wonderfully moist and flavorful Lemon Ricotta Cake Recipe.
How to Serve Lemon Ricotta Cake Recipe
Garnishes
A light dusting of powdered sugar is all you really need to let the cake’s natural lemony beauty shine. For an extra special touch, add thin lemon slices or a few fresh mint leaves for a pop of color and freshness that complement the tangy flavors.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream. Fresh berries on the side can add delightful bursts of tartness and juiciness, making every bite a celebration of textures and tastes.
Creative Ways to Present
For a charming presentation, serve the cake on a bright, patterned plate or atop a rustic wooden board surrounded by edible flowers or lemon wedges. You can even transform the cake into elegant individual mini cakes by baking it in cupcake tins and garnishing each with a tiny sugared lemon twist.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Ricotta Cake Recipe keeps wonderfully well when stored in an airtight container at room temperature for up to two days. If you want to extend its lifespan, refrigerate it, making sure it’s tightly covered so it doesn’t dry out. It will stay fresh for around 4 to 5 days.
Freezing
This cake freezes beautifully, making it a great make-ahead dessert. Wrap the cooled cake tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for the best texture.
Reheating
If you prefer your cake slightly warm, reheat individual slices gently in the microwave for about 10 to 15 seconds. You can also warm the whole cake in a low oven (around 300°F/150°C) for 10 minutes. Reheating softens the cake and brings out those comforting smells of butter and lemon.
FAQs
Can I use low-fat ricotta cheese instead of whole milk ricotta?
Absolutely! While whole milk ricotta adds extra richness, low-fat or part-skim ricotta will still produce a moist, tender cake. The texture may be slightly less creamy but still delightful.
Is this cake gluten-free?
This particular Lemon Ricotta Cake Recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends designed for baking to make a gluten-free version, though texture may vary.
How can I make the lemon flavor more intense?
To boost the lemon impact, add an extra teaspoon of lemon zest or a bit more lemon juice. Just be cautious not to add too much liquid, or it might affect the cake’s texture.
Can I substitute olive oil for butter in this recipe?
While olive oil can add a lovely fruity note, substituting it for butter will change the texture and flavor somewhat—making the cake denser and less rich. For best results, stick with softened unsalted butter as stated.
What type of pan works best for this cake?
An 8-inch round or square pan works perfectly, allowing the cake to bake evenly with a nice balance of crust to tender crumb. You can also use a Bundt pan for a pretty shape, but baking time may vary.
Final Thoughts
Sharing this Lemon Ricotta Cake Recipe feels like handing over a little piece of sunshine on your plate. It’s elegant enough for special occasions yet simple and comforting enough for a weekend treat. I can’t wait for you to try it and fall in love with its tender crumb, bright lemon flavor, and creamy ricotta richness that come together in perfect harmony. Baking this cake isn’t just about making dessert—it’s about creating moments you’ll want to savor again and again.
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Lemon Ricotta Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Lemon Ricotta Cake is a moist and tender dessert with a bright citrus flavor and the creamy richness of ricotta cheese. Perfectly balanced with lemon zest and juice, this cake is easy to prepare and bakes to a golden brown finish. It’s ideal for a light dessert or an afternoon tea treat.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup ricotta cheese (whole milk or part-skim)
- 3 large eggs
- ½ cup unsalted butter, softened
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup whole milk
Optional
- Powdered sugar for dusting
Instructions
- Prepare the Pan and Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or alternatively, line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Beat the Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 3 to 4 minutes. Next, add the ricotta cheese, eggs, lemon zest, fresh lemon juice, and vanilla extract. Mix until all ingredients are well combined.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Be careful to mix just until combined to avoid overmixing, which can affect texture.
- Bake the Cake: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the cake surface turns golden brown.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired before serving.
Notes
- Do not overmix the batter once combining wet and dry ingredients to maintain a tender crumb.
- Use fresh lemon zest and juice for the best citrus flavor.
- Ricotta cheese can be whole milk or part-skim, depending on your preference.
- Greasing and flouring the pan properly helps with easy cake removal.
- Optionally dust with powdered sugar for a pretty finishing touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
