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!
- 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
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.
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.
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