This Lemon Ricotta Cake is a beautifully moist and flavorful dessert with a hint of richness from ricotta cheese. Perfect for brunch, teatime, or dessert, it’s a simple yet elegant treat that celebrates the bright flavor of lemon.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 cup whole milk ricotta cheese
- Optional: powdered sugar for dusting or glaze (recipe below)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Incorporate Ricotta and Dry Ingredients:
- Mix in the ricotta cheese until smooth. Gradually add the dry ingredients, mixing just until combined.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Dust with powdered sugar or drizzle with a simple glaze before serving.
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Whisk together until smooth and drizzle over the cooled cake.
Notes
- For an extra tangy flavor, add an additional tablespoon of lemon juice or a pinch of lemon zest to the batter.
- Serve with fresh berries or a dollop of whipped cream for a finishing touch.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Information (per slice, based on 10 slices)
- Calories: 270
- Carbohydrates: 29g
- Protein: 5g
- Fat: 14g
- Sugar: 17g
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