This delightful Best Lemon Ricotta Cake Recipe is a celebration of flavors that perfectly meld together to create a moist, tender cake that is both refreshing and indulgent. The combination of creamy ricotta cheese and zesty lemon elevates this cake, making it an excellent choice for any occasion — from a casual afternoon tea to a festive celebration. With just a few simple ingredients and the right techniques, you can create a dessert that will impress family and friends alike.
Why Best Lemon Ricotta Cake Recipe is Worth Your Time
This recipe stands out for several reasons. First and foremost, the use of ricotta cheese adds a unique texture and richness to the cake, making it incredibly moist and flavorful. The bright citrus notes from the lemon zest and juice provide a refreshing contrast that balances the sweetness perfectly. Whether you’re a seasoned baker or a novice in the kitchen, this cake is straightforward to make and yields impressive results. Plus, it’s a crowd-pleaser, ensuring that you’ll always leave a lasting impression.
Your Shopping Guide
- Unsalted Butter (3/4 cup, softened) – Essential for a rich and creamy texture.
- Granulated Sugar (1 1/3 cups) – Sweetens the cake and helps achieve a lovely golden crust.
- Whole Milk Ricotta Cheese (15 oz) – Adds moisture and a subtle creaminess.
- Large Eggs (3, room temperature) – Vital for binding the ingredients and providing structure.
- Vanilla Extract (1 teaspoon) – Enhances the overall flavor profile.
- Large Lemon (zested and juiced) – Infuses the cake with fresh citrus flavor.
- Baking Soda (1 teaspoon) – Acts as a leavening agent for a light texture.
- Salt (1/4 teaspoon) – Balances the sweetness and brings out the flavors.
- All-Purpose Flour (1 1/2 cups) – The main structure of the cake.
- Powdered Sugar – For dusting the top, adding a touch of elegance.
Appliances & Accessories
- Mixing Bowls – Essential for combining ingredients.
- Electric Mixer – Makes creaming butter and sugar easy, ensuring a light batter.
- Measuring Cups and Spoons – For accurate ingredient measurements.
- Rubber Spatula – Perfect for folding in ingredients gently.
- 9-inch Cake Pan – Ideal for baking this delicious cake.
- Cooling Rack – Allows the cake to cool evenly after baking.
Best Lemon Ricotta Cake Recipe: Step-by-Step Guide
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise properly.
Step 2: Prepare the Cake Pan
Grease your 9-inch cake pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
Step 4: Add Ricotta, Eggs, and Vanilla
Add the ricotta cheese, room temperature eggs, and vanilla extract to the butter mixture. Beat until smooth and well combined.
Step 5: Incorporate Lemon
Zest the lemon and add both the zest and the juice to the batter, mixing until fully incorporated. The fresh lemon will brighten the flavor of the cake.
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together the baking soda, salt, and all-purpose flour until well mixed. This helps to distribute the leavening agent evenly throughout the flour.
Step 7: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredients to the wet mixture, using a rubber spatula to fold them in gently. Be careful not to overmix, as this can lead to a dense cake.
Step 8: Pour Batter into Pan
Pour the cake batter into the prepared cake pan, smoothing the top with the spatula to ensure an even bake.
Step 9: Bake
Place the cake in the preheated oven and bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely.
Step 11: Dust and Serve
Once the cake is completely cool, dust the top with powdered sugar before slicing. Serve with a side of fresh berries or whipped cream if desired.
Swap Guide
- Butter: You can use coconut oil or vegan butter for a dairy-free option.
- Sugar: Substitute with coconut sugar or a natural sweetener like maple syrup to reduce refined sugar intake.
- Ricotta Cheese: Cottage cheese blended until smooth can be a lighter alternative.
- Eggs: For an egg-free version, use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg).
Insider Tips
- Make sure your eggs are at room temperature, as this helps the batter emulsify better for a lighter cake.
- Don’t skip the lemon zest — it’s the secret ingredient that enhances the lemon flavor without adding extra liquid.
- Experiment with adding poppy seeds for a classic lemon-poppy seed cake twist!
- Allowing the cake to cool completely before dusting with powdered sugar prevents it from melting into the cake.
Save It for Later
If you’re not ready to serve the cake right away, you can store it in an airtight container at room temperature for up to three days. Alternatively, this cake freezes beautifully. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to two months. When you’re ready to enjoy a slice, simply thaw at room temperature or pop it in the microwave for a few seconds to warm it up.
Best Lemon Ricotta Cake Recipe Q&A
Can I make this cake ahead of time?
Absolutely! The Best Lemon Ricotta Cake can be made a day in advance. Just ensure it’s stored properly to maintain its moisture, and dust with powdered sugar just before serving.
What can I serve with Lemon Ricotta Cake?
This cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. For a more decadent treat, try drizzling a lemon glaze over the top.
Can I use a different flavor instead of lemon?
Yes! You can easily swap out the lemon for orange, lime, or even almond extract for a different flavor profile. Just adjust the zest and juice accordingly.
Why did my cake sink in the middle?
A sunken cake can result from underbaking or overmixing the batter. Be sure to bake the cake until it’s fully set and test for doneness with a toothpick. Also, mix just until the flour is incorporated to maintain a light texture.
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Wrap-Up
With its bright flavors and moist texture, the Best Lemon Ricotta Cake Recipe is sure to become a favorite in your baking repertoire. This cake is not only delicious but also versatile, making it suitable for various occasions. Whether you keep it simple with a dusting of powdered sugar or dress it up with toppings, it’s bound to impress. So gather your ingredients, follow the steps, and enjoy a slice of sunshine with every bite. Happy baking!
Best Lemon Ricotta Cake Recipe
Ingredients
For the Cake:
- 3/4 cup Unsalted Butter softened
- 1 1/3 cups Granulated Sugar
- 15 oz Whole Milk Ricotta Cheese
- 3 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 1 large Lemon zested and juiced
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 1/2 cups All-Purpose Flour
- Powdered Sugar for dusting
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your 9-inch cake pan with butter or non-stick spray and line the bottom with parchment paper.
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the ricotta cheese, eggs, and vanilla extract to the butter mixture. Beat until smooth.
- Zest the lemon and add both the zest and the juice to the batter, mixing until fully incorporated.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour.
- Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula.
- Pour the cake batter into the prepared cake pan, smoothing the top.
- Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
- Dust the top with powdered sugar before serving.
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch Cake Pan
- Cooling rack
Notes
- Use room temperature eggs for a lighter cake.
- Don't skip the lemon zest for enhanced flavor.
- Experiment with poppy seeds for a lemon-poppy seed variation!
