Lemon Ricotta Cake

Lemon Ricotta Cake: A Light, Zesty, and Irresistible Dessert! 45-Minute

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If you’re craving a dessert that’s both refreshing and indulgent, this Lemon Ricotta Cake is the answer! With its moist, tender crumb and bright citrus flavor, this cake is a perfect balance of sweet and tangy. The addition of ricotta cheese adds a delightful richness, making it a crowd-pleaser for any occasion. Whether you’re hosting a dinner party or simply treating yourself, this cake is sure to impress. Let’s get baking!

lemon ricotta cake drizzled with lemon glaze.

 

Why You’ll Love This Recipe

This Lemon Ricotta Cake is a must-try for so many reasons:

  • Light and Fluffy: The ricotta cheese creates a moist, tender texture.
  • Zesty and Refreshing: Bursting with bright lemon flavor.
  • Easy to Make: Simple ingredients and straightforward steps.
  • Versatile: Perfect for dessert, brunch, or afternoon tea.
  • Crowd-Pleasing: A hit at parties, potlucks, and family gatherings.

Ingredients for Lemon Ricotta Cake

Here’s what you’ll need to make this delightful cake:

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, melted and cooled
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (for garnish)
ricotta cake ingredients: ricotta cheese, sugar, lemon, flour, eggs, baking powder.

Step-by-Step Instructions

1. Prepare the Batter:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, combine the ricotta cheese and sugar. Mix until smooth.

  4. Add the eggs one at a time, mixing well after each addition.

  5. Stir in the melted butter, lemon zest, lemon juice, and vanilla extract.

  6. Gradually fold in the dry ingredients until just combined.

2. Bake the Cake:

  1. Pour the batter into the prepared cake pan and smooth the top.

  2. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

3. Make the Glaze (Optional):

  1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.

  2. Drizzle the glaze over the cooled cake and sprinkle with lemon zest for garnish.

4. Serve and Enjoy:

  1. Slice and serve the cake as is or with a dollop of whipped cream or fresh berries.

collage of 4 images for ricotta cake recipe. 1 ricotta dn sugar whisked together.2 eggs whisked in. 3 flour added into the batter. 4. cake in baking pan.

Tips for the Perfect Cake

  • Room Temperature Ingredients: Ensure the eggs and ricotta are at room temperature for a smoother batter.
  • Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
  • Fresh Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
  • Glaze Consistency: Adjust the glaze thickness by adding more lemon juice or powdered sugar as needed.
  • Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Serving Suggestions

This Lemon Ricotta Cake is delicious on its own, but you can elevate it with:

  • Whipped Cream: Add a dollop of freshly whipped cream for extra richness.
  • Fresh Berries: Serve with strawberries, blueberries, or raspberries for a pop of color and freshness.
  • Dusting of Powdered Sugar: Skip the glaze and simply dust the cake with powdered sugar for a lighter option.
  • Tea or Coffee: Pair with a cup of tea or coffee for a delightful afternoon treat.

Variations to Try

This recipe is incredibly versatile. Here are some fun twists to keep things exciting:

  • Orange Ricotta Cake: Replace the lemon zest and juice with orange for a different citrus flavor.
  • Blueberry Lemon Cake: Fold in 1 cup of fresh or frozen blueberries into the batter before baking.
  • Almond Lemon Cake: Add 1/2 teaspoon almond extract and top with sliced almonds for a nutty twist.
  • Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
lemon ricotta cake drizzled with lemon glaze.

Frequently Asked Questions (FAQ)

Q: Can I use cottage cheese instead of ricotta?
A: Yes, but blend the cottage cheese until smooth for a similar texture.

Q: Can I make this cake ahead of time?
A: Yes, bake the cake and store it (unglazed) in an airtight container for up to 2 days. Add the glaze before serving.

Q: Can I freeze this cake?
A: Yes, wrap the cooled cake (unglazed) tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before glazing.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

Q: What can I use instead of butter?
A: Use an equal amount of neutral oil, such as vegetable or canola oil.

Why This Recipe is a Winner

This Lemon Ricotta Cake is a light, zesty, and irresistible dessert that’s perfect for any occasion. With its moist texture, bright citrus flavor, and optional glaze, it’s sure to become a favorite in your recipe collection.

Ready to Make This Delicious Cake?

Grab your ingredients and get baking! This Lemon Ricotta Cake is sure to impress your family and friends. Don’t forget to share your creations with us—tag us on social media or leave a comment below. We’d love to hear how you enjoyed it!

For more delicious dessert recipes, check out our Classic Cheesecake or Orange Olive Oil Cake.

 

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