Lemon Ricotta Cake is a soft, tender cake made with creamy ricotta cheese and bright, fresh lemon flavor. Unlike some cakes that can turn out dry, this one stays moist and fluffy thanks to the ricotta. Ricotta is a mild, creamy cheese often used in pasta dishes, but in baking it works like magic. It adds moisture and softness without making the cake heavy. The lemon zest and juice bring a sunny, refreshing taste that makes every bite feel light and cheerful.
This cake is simple, comforting, and perfect for almost any occasion. You can serve it as a dessert, enjoy it as an afternoon snack, or even have a slice for breakfast. It doesn’t need fancy frosting or decorations to taste delicious. A light dusting of powdered sugar is more than enough to make it look pretty and inviting. Lemon Ricotta Cake feels special, but it’s still easy enough for beginners to make, especially with a little help from an adult.
Why You Should Try Lemon Ricotta Cake
You should try Lemon Ricotta Cake because it is easy to make, uses simple ingredients, and tastes like it came from a bakery. If you enjoy lemon desserts that are fresh and not too sweet, this cake is a perfect choice. The lemon adds a bright, fresh flavor, while the ricotta keeps the cake soft and creamy. Together, they create a wonderful balance that both kids and adults love.
Another great reason to try this cake is that it’s very forgiving. You don’t need special baking skills or fancy tools. As long as you can mix ingredients and follow simple steps, you can make this cake successfully. It’s a great recipe for when you want something homemade without spending hours in the kitchen. Lemon Ricotta Cake is cozy, simple, and always a crowd pleaser.
Table of Contents
Table of Contents
Ingredients you’ll need for Lemon Ricotta Cake
Here is everything you need to make Cheesy Garlic Bread:
- 1 cup ricotta cheese whole milk works best
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting optional
How to Make Lemon Ricotta Cake
Step 1
Start by preheating your oven to 350°F (175°C). Lightly grease your cake pan with butter or cooking spray. You can also line the bottom with parchment paper to make removing the cake easier later. Set the pan aside.
Step 2
In a large mixing bowl, cream together the softened butter and sugar until the mixture looks light and fluffy. This step helps make the cake soft, so take your time and mix well. Next, add the eggs one at a time, mixing after each one. The batter should look smooth and creamy.
Step 3
Now add the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix gently until everything is combined. The batter may look slightly lumpy because of the ricotta, and that’s okay. Those little bits help keep the cake moist.
Step 4
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Use a spatula or mixer on low speed and mix just until you no longer see dry flour. Be careful not to overmix, because that can make the cake dense.
Step 5
Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan in the oven and bake for about 40–45 minutes. The cake is done when the top is lightly golden and a toothpick inserted into the center comes out clean.
Step 6
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a cooling rack to cool completely. Before serving, dust the top with powdered sugar if you like.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Mixing bowls one large, one medium
- Measuring cups
- Measuring spoons
- Whisk
- Spatula
- Hand mixer or stand mixer optional, but helpful
- Microplane or grater for lemon zest
- Citrus juicer or use your hands
- 9-inch round cake pan or springform pan
- Parchment paper optional
- Cooling rack
Tips and Variation Ideas
One helpful tip is to bring all your ingredients to room temperature before you start. This helps everything mix together smoothly and evenly. Cold ingredients can make the batter lumpy and harder to mix.
If you don’t have a hand mixer, don’t worry. You can mix this cake by hand using a whisk and spatula. It just takes a little more arm work. Another shortcut is to zest your lemons before cutting and juicing them. It’s much easier to zest a whole lemon than a squeezed one.
For extra lemon flavor, you can add a simple lemon glaze instead of powdered sugar. Mix powdered sugar with a little lemon juice and drizzle it over the cooled cake. This adds sweetness and makes the cake look extra special.
What can I serve with this Lemon Ricotta Cake ?
I often serve this delicious Lemon Ricotta Cake after a hearty meal such as coleslaw, salad, or chicken, along with some tasty drinks like fruit juice, lemonade, or a smoothie.
Commonly Asked Questions
How long does Lemon Ricotta Cake stay fresh ?
It stays fresh for up to 4–5 days when stored in the refrigerator in an airtight container.
Can Lemon Ricotta Cake be frozen ?
Yes, it can be frozen for up to 2 months if wrapped tightly.
Can I add a glaze to Lemon Ricotta Cake ?
Yes, a simple lemon glaze made with powdered sugar and lemon juice works great.
Can I use olive oil instead of butter ?
Yes, olive oil can be used, but butter gives a richer flavor.
Lemon Ricotta Cake
Course: DessertCuisine: ItalianDifficulty: Easy10
servings15
minutes45
minutes280
kcal1
hourLemon Ricotta Cake is a soft, moist cake made with creamy ricotta cheese and fresh lemon flavor. It’s lightly sweet, tender, and perfect for dessert, brunch, or afternoon tea.
Ingredients
1 cup ricotta cheese whole milk works best
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
Powdered sugar, for dusting optional
Directions
- Start by preheating your oven to 350°F (175°C). Lightly grease your cake pan with butter or cooking spray. You can also line the bottom with parchment paper to make removing the cake easier later. Set the pan aside.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture looks light and fluffy. This step helps make the cake soft, so take your time and mix well. Next, add the eggs one at a time, mixing after each one. The batter should look smooth and creamy.
- Now add the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix gently until everything is combined. The batter may look slightly lumpy because of the ricotta, and that’s okay. Those little bits help keep the cake moist.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Use a spatula or mixer on low speed and mix just until you no longer see dry flour. Be careful not to overmix, because that can make the cake dense.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan in the oven and bake for about 40–45 minutes. The cake is done when the top is lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a cooling rack to cool completely. Before serving, dust the top with powdered sugar if you like.
Notes
- If your ricotta seems watery, drain it in a sieve for 10–15 minutes before using.
- Fresh lemon zest gives much better flavor than bottled lemon juice.
- Lightly grease and flour the pan to prevent sticking.
- For extra lemon flavor, add a light lemon glaze on top.
