If you love desserts that feel like a warm hug from the inside out, then you absolutely must try this Lemon Ricotta Cake Recipe. It’s the perfect balance of bright, citrusy lemon flavor and creamy, tender ricotta that gives the cake a moist and delicate crumb. This recipe is a celebration of simple ingredients coming together to create something truly special, whether for a weekend treat or an elegant after-dinner dessert. Each bite bursts with freshness and richness that will have you reaching for seconds without a second thought.
Ingredients You’ll Need
What makes this Lemon Ricotta Cake Recipe stand out is its use of straightforward, pantry-friendly ingredients that each play a vital role. From the creamy ricotta that provides moisture and a subtle tang, to the fresh lemon zest and juice that brighten every bite, each component is essential for that perfect balance.
- All-purpose flour: The sturdy base that gives the cake its structure and soft crumb.
- Baking powder: Helps the cake rise beautifully, keeping it light and airy.
- Salt: Enhances all the flavors, making the taste more vibrant.
- Unsalted butter (softened): Adds richness and a tender texture to the cake.
- Granulated sugar: Sweetens the cake just right while aiding in creating a lovely golden crust.
- Large eggs: Bind everything together and add to the cake’s fluffiness.
- Whole milk ricotta cheese: The star ingredient that provides moisture and a delicate, creamy texture.
- Lemon zest: Packs a punch of bright citrus aroma and flavor.
- Fresh lemon juice: Adds tartness and freshness that balances the sweetness.
- Vanilla extract: Lends subtle warmth and depth to the flavor profile.
- Powdered sugar (optional): Perfect for a light dusting that adds a touch of elegance before serving.
How to Make Lemon Ricotta Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Grease a 9-inch round cake pan or springform pan and flour it well to ensure your cake doesn’t stick. This small step helps achieve a perfect release once the cake is done baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This is essential to ensure even distribution of the leavening agents, so your cake rises consistently throughout.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until it becomes light and fluffy—this usually takes a few minutes. This process traps air, which is key for a tender and airy cake texture.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This method helps maintain the emulsion and texture of the batter, preventing it from curdling and ensuring a smooth finish.
Step 5: Add the Ricotta and Lemon Flavors
Stir in the creamy ricotta, fresh lemon zest, lemon juice, and vanilla extract until everything is well combined. This mixture infuses the batter with that signature tangy brightness and rich creaminess.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to your wet mixture and gently stir until just combined. Avoid overmixing here to keep the cake tender; a few small lumps are perfectly fine.
Step 7: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will soon smell like heavenly lemon bliss!
Step 8: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If you want to add an elegant touch, dust the top with powdered sugar before serving.
How to Serve Lemon Ricotta Cake Recipe
Garnishes
A simple dusting of powdered sugar can transform your cake’s appearance instantly. For a bit more flair, fresh berries like raspberries or blueberries scatter wonderfully over the top, adding bursts of color and complementary tartness.
Side Dishes
This Lemon Ricotta Cake pairs beautifully with a dollop of whipped cream or even a scoop of vanilla gelato. Serving it alongside a robust cup of coffee or a fragrant tea will elevate the experience and bring out its subtle lemon notes.
Creative Ways to Present
For a fresh twist, serve individual slices with a spoonful of lemon curd on the side. You can also layer the cake with mascarpone cream and berries for a quick, no-fuss trifle that’s sure to impress at gatherings.
Make Ahead and Storage
Storing Leftovers
Once your Lemon Ricotta Cake has cooled, wrap it tightly or store it in an airtight container in the refrigerator. It stays fresh for up to 4 days, making it perfect for enjoying throughout the week without losing its charming moisture.
Freezing
If you want to freeze the cake, slice it first and separate the slices with parchment paper. Place in a freezer-safe container or bag, and it will keep well for up to 2 months. When you’re ready, simply thaw overnight in the fridge.
Reheating
To bring back that freshly baked warmth, reheat a slice gently in a microwave for 15 to 20 seconds or until it’s just warm. This quick step revives the luscious texture and aroma without drying the cake out.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, you can substitute part-skim ricotta if that’s what you have on hand. The cake may be slightly less creamy, but the overall texture and flavor will still be delightful.
Is this Lemon Ricotta Cake gluten-free?
This recipe calls for all-purpose flour, so it isn’t gluten-free as is. However, you can experiment with gluten-free flour blends formulated for baking to make a gluten-free version with similar results.
Can I make this cake dairy-free?
Since ricotta and butter are key to this recipe’s flavor and texture, making a dairy-free version would require some substitutions. Plant-based ricotta alternatives exist but vary in moisture content, so some experimentation might be needed.
How do I know when the cake is done baking?
The best test is to insert a toothpick or cake tester into the center of the cake. When it comes out clean or with just a few moist crumbs but no wet batter, the cake is perfectly baked.
Can I add other flavors to the Lemon Ricotta Cake Recipe?
Absolutely! While lemon is the star here, adding a teaspoon of almond extract or folding in fresh blueberries can give the cake a new twist that complements the ricotta wonderfully.
Final Thoughts
This Lemon Ricotta Cake Recipe is a joyful celebration of simple ingredients coming together to create a fresh and tender dessert that’s perfect any time of year. Its bright citrus notes and creamy texture make it a guaranteed crowd-pleaser. I can’t wait for you to try baking this cake and enjoy it as much as I do—trust me, it’s a keeper for weeks to come!
Print
Lemon Ricotta Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Lemon Ricotta Cake is a moist and tender Italian dessert bursting with bright lemon flavor and creamy ricotta cheese. Perfect for spring or any time you crave a light, citrusy treat, this cake combines fluffy butter and sugar with tangy lemon zest and juice. It bakes to a golden finish and can be dusted with powdered sugar or served alongside fresh berries or whipped cream for an elegant presentation.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Serving (Optional)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure a light, fluffy cake texture.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar using a mixer until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and maintain batter consistency.
- Incorporate Ricotta and Flavorings: Stir in the ricotta cheese, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and fully combined, infusing the batter with rich texture and citrus aroma.
- Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients into the wet ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Pour and Smooth Batter: Pour the prepared batter into the greased cake pan, smoothing the top with a spatula for an even bake.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely, ensuring the texture sets perfectly.
- Serve: Dust with powdered sugar before serving if desired. The cake pairs wonderfully with fresh berries or whipped cream for added indulgence.
Notes
- This cake pairs well with fresh berries or a dollop of whipped cream for added flavor and presentation.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- Use whole milk ricotta for the best texture and flavor; part-skim ricotta may result in a drier cake.
- Ensure not to overmix the batter after adding dry ingredients to keep the cake tender.
