Description
This Lemon Ricotta Cake is a light, moist, and slightly dense Italian-style cake with a bright citrus flavor and a creamy texture. It’s the perfect dessert for Easter, brunch, or any time you want a simple yet elegant treat!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- ¼ cup fresh lemon juice (about 1–2 lemons)
- Zest of 2 lemons
- 1 tsp vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
-
Preheat & Prepare the Pan:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. -
Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. -
Cream the Butter & Sugar:
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. -
Add Ricotta & Lemon:
Mix in the ricotta cheese, lemon juice, lemon zest, and vanilla extract until smooth. Gradually add the dry ingredients, mixing until just combined (don’t overmix). -
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. -
Cool & Serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- For added flavor, you can drizzle a lemon glaze on top or add fresh berries as a garnish.
- This cake is even better the next day, as the flavors have time to meld.
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 270
- Sugar: 20g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg