Lemon Ricotta Cake is a delightful Italian-inspired dessert that balances rich ricotta cheese with the vibrant tang of fresh lemons. This moist and fluffy cake is perfect for any occasion, from casual tea time to elegant dinner parties. Its light texture and zesty flavor make it a favorite among citrus lovers. Whether you’re an experienced baker or just starting, this recipe is simple to follow and guaranteed to impress!
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup ricotta cheese (whole milk preferred)
- ¼ cup fresh lemon juice
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
For Garnish (Optional):
- Lemon zest curls
- Fresh berries (e.g., raspberries, blueberries)
- Mint leaves
Preparation
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan with butter or nonstick spray, then dust lightly with flour.
Step 2: Mix the Dry Ingredients
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Create the Lemon Sugar
4. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant.
Step 4: Cream Butter and Sugar
5. Add the softened butter to the lemon sugar and beat with a hand or stand mixer until light and fluffy (about 2–3 minutes).
Step 5: Add Eggs and Ricotta
6. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
7. Mix in the vanilla extract and ricotta cheese until smooth.
Step 6: Combine Wet and Dry Ingredients
8. Gradually add the dry ingredients to the wet mixture in three batches, alternating with the fresh lemon juice. Mix until just combined; do not overmix.
Step 7: Bake the Cake
9. Pour the batter into the prepared springform pan and smooth the top with a spatula.
10. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Glaze
11. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
12. If using the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
Variations
- Lemon-Blueberry Ricotta Cake: Fold 1 cup of fresh blueberries into the batter for a fruity twist.
- Orange Ricotta Cake: Replace the lemon juice and zest with orange for a sweeter, citrusy flavor.
- Almond Lemon Ricotta Cake: Add ½ tsp of almond extract and sprinkle slivered almonds on top before baking.
Cooking Notes
- Ricotta Texture: For the best texture, use whole milk ricotta and drain any excess liquid if needed.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Serving Suggestions
- Serve slices of Lemon Ricotta Cake with a dollop of whipped cream and fresh berries for a sophisticated presentation.
- Pair with a hot cup of tea, coffee, or a refreshing glass of iced lemon water.
Tips
- Room Temperature Ingredients: Ensure eggs, butter, and ricotta are at room temperature for a smoother batter.
- Testing for Doneness: Start checking the cake around the 40-minute mark to avoid overbaking.
- Decorative Finish: Dust with powdered sugar for a simple, elegant touch.
Prep Time, Cooking Time, Total Time
- Prep Time: 15 minutes
- Cooking Time: 40–50 minutes
- Total Time: 55–65 minutes
Nutritional Information (per serving, based on 10 slices):
- Calories: 260
- Protein: 6g
- Fat: 12g
- Carbohydrates: 31g
- Sodium: 140mg
- Sugar: 18g
FAQs
Can I use low-fat ricotta?
A: Yes, but whole milk ricotta adds more creaminess and richness to the cake.
How can I tell when the cake is done?
A: Insert a toothpick into the center—if it comes out clean, the cake is ready.
Can I freeze Lemon Ricotta Cake?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Conclusion
This Lemon Ricotta Cake is a must-try dessert that combines bright citrus flavors with a creamy, velvety texture. Perfect for brunch, celebrations, or just because, this cake is as versatile as it is delicious. With its easy-to-follow instructions and irresistible flavor, it’s sure to become a go-to favorite in your baking repertoire.