Lemon Ricotta and Chocolate Chips Cake -

Indulge in the perfect blend of tangy lemon and creamy ricotta cheese, harmoniously complemented by sweet chocolate chips in this delightful lemon ricotta and chocolate chips cake. This cake is an excellent choice for gatherings, dessert tables, or simply as a treat for yourself.

Why You Will Love This Recipe

This lemon ricotta and chocolate chips cake combines the best of both worlds—citrusy brightness from fresh lemon and the rich creaminess of ricotta cheese. The addition of chocolate chips adds an unexpected sweetness that elevates this cake to new heights. It’s moist, fluffy, and bursting with flavor, making it perfect for any occasion. Whether you serve it at a brunch or as a dessert, it’s sure to impress everyone who takes a bite!

Pro Tips for Making Lemon Ricotta and Chocolate Chips Cake

Use Fresh Ingredients: Fresh lemons and premium ricotta cheese make all the difference in flavor and texture.
Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for even mixing and better volume.
Sift your Dry Ingredients: Sifting helps to aerate the flour and ensures an even distribution of the baking powder, baking soda, and salt.
Do Not Overmix: Once you combined the wet and dry ingredients, mix just until combined to keep your cake light and fluffy.
Let It Cool: Allow your cake to cool in the pan for a few minutes before transferring it to a wire rack. This helps maintain its structure.

Ingredients

Here is everything you will need to bake this delicious lemon ricotta and chocolate chips cake. Make sure to measure your ingredients carefully for the best results.

1 1/2 cups (180 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (149 grams) granulated sugar
1/2 cup unsalted butter, room temperature
1 cup (246 grams) ricotta cheese
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1 lemon
1/2 cup mini chocolate chips

Directions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal later.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside as you prepare the wet ingredients.

Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This process typically takes about 3-5 minutes with a hand mixer or stand mixer.

Step 4: Add the ricotta cheese to the mixture, and beat well until fully combined. Then, incorporate the eggs one at a time, mixing well after each addition. Follow with the vanilla extract, lemon zest, and lemon juice.

Step 5: Gradually add in the flour mixture to the wet ingredients. Mix just until everything is combined, being careful not to overmix.

Step 6: Gently fold in the mini chocolate chips, making sure they are evenly distributed throughout the batter.

Step 7: Pour the batter into the prepared cake pan and smooth out the top. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Once cooled, you can serve plain, dust with powdered sugar, or add a lemon glaze if desired.

FAQs

Can I use whole milk ricotta instead of part-skim?

Yes, whole milk ricotta will provide a richer flavor and creamier texture. Just ensure that it is well-drained.

What can I use if I don’t have mini chocolate chips?

You can chop larger chocolate pieces into smaller bits or use regular-sized chocolate chips if available.

How long will the cake last?

The cake can be stored at room temperature for up to 3 days in an airtight container, or in the refrigerator for up to a week.

Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it can last in the freezer for up to 3 months.

Can I substitute the butter with oil?

While you may substitute oil for butter, it will change the texture slightly. For the best results, stick with butter for a richer flavor.

Conclusion

The lemon ricotta and chocolate chips cake is a delightful fusion of flavors that will leave you wanting more. Its moist texture paired with the tartness of lemon and the sweetness of chocolate makes it a perfect dessert for any setting. Whether you’re celebrating a special occasion or just enjoying a quiet evening at home, this cake is sure to bring joy to your taste buds. Don’t hesitate to give this recipe a try, and enjoy the taste of creamy, citrusy bliss!