If you’ve never had Lemon Ricotta Cake before, get ready to fall in love. This cake is pure sunshine on a plate—moist, fluffy, and bursting with bright citrus flavor. It’s the kind of dessert that feels fancy enough for a special occasion but is simple enough to whip up on a regular weekday. The ricotta cheese gives it an irresistibly soft texture, while the lemon zest and juice add the perfect amount of tang. Trust me, you’re going to want to make this again and again!
Why You’ll Love Lemon Ricotta Cake
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile This cake works for breakfast, dessert, or an afternoon snack. Serve it plain, dusted with powdered sugar, or with fresh berries and whipped cream.
Budget-Friendly Made with simple pantry staples, this cake delivers incredible flavor without requiring expensive ingredients.
Quick and Easy No need for complicated techniques! Just mix, bake, and enjoy.
Customizable Add a touch of almond extract, swap in orange zest for a different citrusy twist, or top with a glaze for extra sweetness.
Crowd-Pleasing A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Lemon Ricotta Cake
Here’s the magic of this cake—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Ricotta Cheese The secret to the moist, tender crumb. It keeps the cake rich without being too heavy.
Lemon Zest and Juice The star flavors! Fresh lemon zest adds an aromatic citrus punch, while the juice brightens everything up.
Butter Adds richness and helps create a soft texture.
Sugar Sweetens the cake and balances the tangy lemon flavor.
Eggs Provide structure and help give the cake its light, airy texture.
All-Purpose Flour The base of the cake, giving it structure and stability.
Baking Powder Helps the cake rise beautifully, making it soft and fluffy.
Vanilla Extract Enhances the overall flavor with a subtle warmth.
Salt Just a pinch to balance the sweetness and bring out all the flavors.
Instructions
Preheat Your Oven Start by preheating your oven to the right temperature. This ensures even baking and the perfect golden-brown crust.
Prepare Your Cake Pan Grease and line a round cake pan with parchment paper. This prevents sticking and makes it easier to remove the cake after baking.
Cream Butter and Sugar In a large bowl, beat the butter and sugar together until light and fluffy. This step is key to creating a soft, airy texture.
Add Ricotta and Eggs Mix in the ricotta cheese, followed by the eggs one at a time. This keeps the batter smooth and well incorporated.
Incorporate Dry Ingredients Gently fold in the flour, baking powder, and salt until just combined. Avoid overmixing to keep the cake tender.
Bake to Perfection Pour the batter into the prepared cake pan and smooth the top. Bake until a toothpick inserted in the center comes out clean.
Cool and Serve Let the cake cool completely before dusting with powdered sugar or adding your favorite toppings. Slice and enjoy!
Nutrition Facts
Servings 8-10 slices
Calories per serving Approx. 250-300 calories
(Note: These values are approximate and may vary based on specific ingredients used.)
Preparation Time
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
(Note: Total time includes baking but not cooling time.)
How to Serve Lemon Ricotta Cake
This cake is delicious on its own, but you can take it to the next level with these serving ideas:
- Dust with powdered sugar for a simple yet elegant finish.
- Serve with fresh berries like strawberries, blueberries, or raspberries.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with a light lemon glaze for extra sweetness.
- Pair with a cup of coffee or tea for a cozy treat.
Additional Tips
- Use fresh lemons for the best flavor—bottled juice won’t give you the same bright citrus kick.
- Room temperature ingredients blend better and create a smoother batter.
- Don’t overbake! Check the cake a few minutes before the recommended baking time to avoid dryness.
- If you like a stronger lemon flavor, increase the zest slightly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Frequently Asked Questions
Can I use part-skim ricotta instead of whole milk ricotta? Yes, but whole milk ricotta gives the best creamy texture.
Can I substitute the butter with oil? You can use a mild-flavored oil like vegetable or canola, but butter gives a richer flavor.
How do I know when the cake is done? Insert a toothpick into the center—if it comes out clean, it’s ready.
Can I freeze this cake? Absolutely! Wrap it tightly and freeze for up to 3 months.
Can I make this cake gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Can I add poppy seeds or nuts? Definitely! Poppy seeds add a nice crunch, and chopped almonds or pistachios work great.
Why did my cake turn out dense? Overmixing the batter can lead to a dense texture—mix just until combined.
Can I use bottled lemon juice? Fresh lemon juice is best for a vibrant, authentic flavor.
Do I need to refrigerate this cake? Not necessary, but it stays fresher longer if stored in the fridge.
Can I add a glaze? Yes! A simple lemon glaze made with powdered sugar and lemon juice is a great finishing touch.
Conclusion
Lemon Ricotta Cake is the perfect combination of light, fluffy, and citrusy goodness. Whether you enjoy it as a sweet breakfast, an afternoon pick-me-up, or a dessert to impress your guests, this cake is a guaranteed winner. It’s easy to make, endlessly versatile, and absolutely delicious. So go ahead—grab some lemons and ricotta, and let’s bake something amazing!
Print
Lemon Ricotta Cake
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Total Time: 1hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Lemon Ricotta Cake is a delightful Italian dessert known for its moist texture and vibrant citrus flavor. Here’s a recipe to prepare this classic treat:
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/2 cups (340 g) whole milk ricotta cheese, drained
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest and juice of 1 large lemon
- Powdered sugar, for dusting (optional)
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
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Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
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Add Ricotta and Eggs:
- Mix in the ricotta cheese until well combined.
- Add the eggs one at a time, beating well after each addition.
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Incorporate Flavorings:
- Stir in the vanilla extract, lemon zest, and lemon juice.
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Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure a tender cake.
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Bake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.
Notes
- For a richer flavor, you can add 1/4 cup of chopped nuts, such as walnuts or pecans, into the batter.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 27 g
- Sodium: 336 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 82 mg