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    Home » Cakes

    Easy Lemon Ricotta Cake

    Published: Apr 28, 2021 · Updated: Apr 29, 2021 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    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!

    An image showing a slice of lemon ricotta cake served with fresh raspberries on top, and a cup of espresso.

    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!

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    Ingredients

    An image showing all the ingredients you need to prepare easy lemon ricotta cake.
    • 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.
    An overhead shot of freshly baked lemon ricotta cake, dusted with powdered sugar and with couple of slices ready for serving.

    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).

    First part of a collage of images showing the step by step process on how to make Lemon Ricotta Cake.

    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).

    Second part of a collage of images showing the step by step process on how to make this easy ricotta cake at home.

    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.

    An overhead shot of a slice of ricotta cake, dusted with powdered sugar and fresh raspberries on top, with a cup of coffee on the side.

    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.
    A closer shot of a slice of lemon ricotta cake, highlighting the texture of the cake.

    FAQs

    How long can I store it?

    You can keep it at room temperature for about two days -- if longer than that, it's better to store it in the refrigerator.

    What can I serve with it?

    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!

    Latest Name Signature.
    An image showing a slice of lemon ricotta cake served with fresh raspberries on top, and a cup of espresso.

    Easy Lemon Ricotta Cake Recipe

    Creamy, light, and heavenly --- yep, that's what you're in for with every bite of this easy Lemon Ricotta Cake! Enjoy it with a cup of coffee, tea, or a glass of wine!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 10
    Calories: 361kcal
    Author: Neriz

    Equipment

    • Mixing bowls
    • Measuring cups
    • Measuring spoons
    • Hand mixer
    • Rubber spatula
    • 8-inch Cake Pan
    • Baking paper
    • Angled Spatula

    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
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    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.

    Nutrition

    Calories: 361kcal | Carbohydrates: 39g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 293mg | Potassium: 87mg | Fiber: 1g | Sugar: 25g | Vitamin A: 660IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg

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