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
Scale
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
