Lemon Ricotta Cake Recipe
This lemon ricotta cake is a deliciously moist and rich Italian ricotta cake filled with lemon. It has a wonderfully light and fluffy crumb with a sweet and creamy flavor. Make this rustic ricotta cake to end a weeknight meal, for breakfast, as a snacking cake or anytime you need a simple, but stunning ricotta dessert.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 zester
- 1 parchment paper
Ingredients
Lemon Ricotta Cake
- 1¾ cups (210 g) all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ tsp salt
- 1¼ cups (250 g) granulated sugar
- 2 lemons, zested
- ¾ cup (170 g) unsalted butter room temperature
- 1½ cups (330 g) whole milk ricotta cheese, room temperature
- 3 tbsp (45 ml) lemon juice
- 3 large eggs (US), room temperature
- 1 tsp vanilla extract
Lemon Ricotta Cake Toppings
- 2- 3 tbsp (15 - 23 g) powdered sugar
- 1 lemon thinly sliced
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined.1¾ cups (210 g) all purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, beat the sugar and lemon zest together until they are the consistency of wet sand. Beat butter and lemon sugar together until well combined. This takes about 3 minutes on medium speed.1¼ cups (250 g) granulated sugar, 2 lemons, zested, ¾ cup (170 g) unsalted butter room temperature
- On low, beat in the ricotta cheese until combined. Then increase the speed to medium-high for 4-5 minutes. On low beat in the eggs, vanilla extract until smooth and well combined. Mix in the dry ingredients until just combined.1½ cups (330 g) whole milk ricotta cheese, room temperature, 3 tablespoon (45 ml) lemon juice, 3 large eggs (US), room temperature, 1 teaspoon vanilla extract
- Evenly spread the ricotta cake batter into the prepared pan. Bake the ricotta lemon cake for 38-45 minutes or until a toothpick inserted into the center of the ricotta lemon cake comes out clean or with a few moist crumbs.
- Cool the pan in the pan for 15-20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes.
- Transfer the Italian lemon cake to a serving plate or serve right from the pan. Top with powdered sugar and lemon slices. Slice and enjoy!2- 3 tablespoon (15 - 23 g) powdered sugar, 1 lemon thinly sliced
Notes
Store: Place the the ricotta lemon cake in an airtight container for 1 day at room temperature. Then the cake should be transferred to the fridge for up to another 5 days.
Serve: This Italian cake is best served as is or with a dusting of powdered sugar. It is also delicious with fresh fruit such as berries, topped with freshly whipped cream or strawberry glaze.
Strain the ricotta. If the ricotta cheese is watery, I recommend draining or even straining the ricotta cheese to remove the excess water.
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