Deliciously creamy. That’s what you’ll get in every bite of this Lemon Ricotta Cake. The best part? It is so easy to make! So, try it for your next break or dessert — simply delectable!
Cakes this good usually take hours to prepare. Not this one, though.
It’s perfect for a special gathering with friends or for those times that you just want to indulge yourself — every bite is packed with creaminess but still light and fresh from that undeniable lemon flavor.
IF YOU ARE STILL LOOKING FOR EASY-TO-PREPARE, HEAVENLY CAKES, THEN YOU WILL LIKE THESE POSTS!
Ingredients
- Flour – you only need all-purpose flour for this lemon ricotta cake recipe.
- Butter – unsalted and softened.
- Sugar – regular white sugar
- Vanilla extract – use your favorite brand.
- Salt – you might need to lessen this when using salted butter.
- Baking soda – just use the brand that you have.
- Eggs – medium-sized (between 63 to 73 grams each) and at room temperature.
- Lemons – you would use both the skin and the juice for this cake.
- Ricotta – drained and at room temperature.
Preparation
Start by preheating the oven to 180°C (350°F) and preparing your cake pan by greasing and dusting it with flour. Set aside.
Using a large mixing bowl, combine butter and sugar and mix until creamy (photo 1).
Add the ricotta and continue mixing for about four minutes on the hand mixer’s high setting. It needs to be this long to aerate the batter properly (photo 2).
Add the eggs one at a time while continually mixing (photo 3).
Add vanilla extract, lemon zest, and lemon juice.
Sift the dry ingredients and add them into the batter: flour, salt, and baking soda (photo 4).
Use a rubber spatula or wooden spoon to gently combine the dry ingredients with the rest of the batter.
Pour the cake batter into the prepared cake pan (photo 5).
Use an angled spatula to level the top of the cake (photo 6).
Place pan in the middle of the oven for forty-five to fifty minutes or until the top turns golden.
Take the pan out of the oven, set it aside to cool, and gently remove the cake from the pan.
Serve lemon ricotta cake with a dusting of powdered sugar, if desired.
Helpful tips
- Make sure you drain all the liquid from your ricotta, so do that in advance.
- Do not rush the mixing of the ricotta with sugar and butter. It is the key to getting that soft and fluffy texture of the cake.
- It’s normal for the batter to look curdled after adding lemon juice — so don’t worry about it.
- Don’t skip the sifting of all the dry ingredients. It avoids lumps in the cake batter.
- This lemon and ricotta cake recipe is perfect for an 8-inch or 9-inch cake pan.
FAQs
You can keep it at room temperature for about two days — if longer than that, it’s better to store it in the refrigerator.
I generally just dust it with powdered sugar.
However, when I have visitors, I always serve them with some fresh fruits — berries are excellent with it.
Tempting enough for you to try? Go ahead then and let me know what you think. 🙂
Happy cooking!
Easy Lemon Ricotta Cake Recipe
Equipment
Ingredients
- 1 & 1/2 stick butter (170 grams), unsalted, softened
- 1 & 1/4 cup sugar
- 1 & 1/2 cup ricotta (425 grams), drained
- 3 medium eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 5 tbsp lemon juice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 & 1/4 cup flour
Instructions
Preparing equipment:
- Preheat the oven to 180°C (350°F).
- Grease your 8-inch cake pan with butter and dust it with flour.
- Set aside.
Preparing ricotta cake batter:
- Combine butter and sugar in a large bowl and mix until creamy.
- Add the ricotta and continue mixing for about four minutes on the mixer's high setting.
- Add the eggs one at a time while continually mixing.
- Add vanilla extract, lemon zest, and lemon juice.
- Sift the dry ingredients and add them into the batter: flour, salt, and baking soda.
- Use a rubber spatula or wooden spoon to gently combine the dry ingredients with the rest of the batter.
- Pour the ricotta cake batter into the prepared cake pan.
- Use an angled spatula to level the top of the cake.
- Place pan in the middle of the oven for 45-50 minutes or until the top turns darker.
- Take the pan out of the oven, set it aside to cool, and gently remove the cake from the pan.
- Serve lemon and ricotta cake with a dusting of powdered sugar, if preferred.
Notes
- Cook’s Tip #1: Ensure that you drain all the liquid from your ricotta, so do that in advance.
- Cook’s Tip #2: Do not rush the mixing of the ricotta with sugar and butter. It is the key to getting that soft and fluffy texture of this cake.
- Cook’s Tip #3: It’s normal for the batter to look curdled after adding lemon juice — so don’t worry about it.
- Cook’s Tip #4: Don’t skip the sifting of all the dry ingredients. It avoids lumps in the cake batter.
- Cook’s Tip #5: This lemon and ricotta cake recipe is perfect for an 8-inch or 9-inch cake pan.
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