Description
This Lemon Ricotta Cake is a moist and delicate dessert featuring the creamy texture of ricotta cheese combined with bright lemon juice and zest. It bakes to a light golden finish and is dusted with confectioners’ sugar for a simple yet elegant touch. Perfect for afternoon tea or a refreshing end to any meal.
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 1 1/2 cups whole-milk ricotta cheese
- 1/4 cup lemon juice
- 3 tablespoons grated lemon zest
- 1/4 teaspoon vanilla extract
Finishing
- 2 tablespoons confectioners’ sugar
- Optional: Fresh fruit and whipped cream
Instructions
- Prep the pan: Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and coat it lightly with cooking spray to ensure the cake releases easily after baking.
- Mix dry ingredients: In a small bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Set this mixture aside for later use.
- Create the batter base: In a large bowl, beat the softened butter and sugar using a hand mixer or stand mixer on medium speed for 1-2 minutes until well incorporated.
- Add eggs: Beat in the eggs one at a time, mixing each thoroughly before adding the next. Continue beating for 3-4 minutes until the mixture becomes fluffy and pale in color.
- Incorporate ricotta and flavorings: Reduce mixer speed to medium-low and beat in the ricotta cheese, lemon juice, lemon zest, and vanilla extract. Continue until the batter is smooth and creamy, about 2-3 minutes.
- Combine dry and wet ingredients: Slowly add the dry flour mixture to the wet ingredients, beating just until everything is combined. Be careful not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, run a knife around the edges to loosen and remove the sides of the springform pan.
- Serve: Just before serving, dust the cake with confectioners’ sugar. Optionally, serve with fresh fruit and whipped cream for an extra touch of indulgence.
Notes
- For best texture, use whole-milk ricotta cheese at room temperature.
- Make sure the eggs are at room temperature to help create a fluffy batter.
- Do not overmix once the dry ingredients are added to avoid a dense cake.
- Allow the cake to cool completely before removing from the pan to prevent breaking.
- The cake pairs wonderfully with fresh berries and a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
