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Lemon Ricotta Cake is tender, moist and full of amazing lemon flavor. The texture is dense but at the same time fluffy and the lemon cake is a delicious and refreshing end to any meal.
Why You’ll Love This Recipe!
We recently returned from a trip to Italy and one of my favorite things we ate during the trip, other than a mound of gelato, was a lemon ricotta cake. We got one piece to share at the table and after one bite I totally regretted the decision to share. I couldn’t wait to come home and recreate the lemon goodness of that cake.
Lemon ricotta cake is a favorite of Italian grandmothers and a classic dessert in Italy, and for good reason. It’s delicious!
Ingredients Needed
- All Purpose Flour. I use unbleached all purpose four
- Baking Powder
- Baking Soda
- Salt
- Butter, salted
- Granulated sugar
- Lemons. Always use fresh lemons for juice.
- Eggs
- Ricotta Cheese, I use whole milk ricotta cheese.
- Vanilla Extract
- Powdered sugar for garnish
How to Make Lemon Ricotta Cake
- Preheat oven to 350 degrees F.
- Grease a 9-inch springform pan with butter or non stick baking spray.
- In a bowl, combine the dry ingredients including flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer with the paddle attachment, or with an electric hand mixer, cream together the butter, granulated sugar and lemon zest at a medium speed for 3-4 minutes or until light and fluffy.
- Add in the eggs, one at a time, beating well between each egg. Scrape down sides of bowl as needed.
- Add in ricotta cheese and mix on low until well incorporated.
- Add in dry ingredients, alternating with lemon juice and vanilla extract.
- Pour batter into prepared pan, smooth top of mixture and bake for 50-55 minutes or until a toothpick comes out clean. If top of cake browns too quickly, cover with a piece of foil and continue baking until center of cake is baked through.
- Cool cake on a wire rack for 20 minutes and then remove the outer ring of cake pan. Cool for an hour or until completely cook
- Dust with powdered sugar and serve with a garnish of fresh berries if desired.
Tips from leigh Anne
- Room temperature butter, eggs and ricotta are best. They are easier to incorporate when at room temperature and will give you a fluffier texture to your cake.
- Put your cake pan on a baking sheet in the oven. If your springform cake leaks at all the baking sheet will catch any spillage.
- Instead of lemons, use orange for another delicious ricotta cake variation.
- Instead of vanilla extract you can also use almond extract.
Frequently Asked Questions
What is the best way to store leftover lemon ricotta cake?
Keep it stored in an airtight container in the refrigerator for 5-6 days or at room temperature for 2-3 days I can also be frozen for up to 3 months.
How should I serve lemon ricotta cake?
I like to serve it dusted with powdered sugar and then topped with some fresh berries. If you are feeling fancy you could also add a dollop of freshly made sweetened whipped cream.
I don’t have a springform pan, what else can I use?
You could use a regular 9 inch cake pan. In addition to spraying it with non stick spray, line the bottom of the pan with a circle of parchment paper or waxed paper, spray the paper with non stick spray too. After the cake is cooled, run a knife around the edge of the cake and turn upside down onto a cooling rack.
Does the ricotta add any flavor to the cake?
Ricotta has a subtle sweetness to it. I find that it adds more to the texture of the cake than to the flavor of the cake. It gives the cake moisture and a dense yet fluffy texture.
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Lemon Ricotta Cake Recipe
Ingredients
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter salted and softened
- 1 1/2 cups granulated sugar
- 2 lemons juiced and zested
- 3 eggs large, room temperature
- 1 1/2 cups ricotta cheese, whole fat room temperature
- 1 tsp vanilla extract can also use almond extract
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F..
- Grease a 9 inch springform pan with butter or non stick baking spray.
- In a bowl, combine the dry ingredients including flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer with the paddle attachment, or with an electric hand mixer, beat together the butter, granulated sugar and lemon zest at a medium speed for 3-4 minutes or until light and fluffy.
- Add in the eggs, one at a time, beating well between each egg. Scrape down sides of bowl as needed.
- Add in ricotta cheese and mix on low until well incorporated.
- Add in dry ingredients, alternating with lemon juice and vanilla extract.
- Pour batter into prepared pan, smooth top of batter and bake for 50-55 minutes or until a toothpick comes out clean. If top of cake browns too quickly, cover with a piece of foil and continue baking until center of cake is baked through.
- Cool cake on a wire rack for 20 minutes and then remove the outer ring of cake pan. Cool for an hour or until completely cook Dust with powdered sugar and serve with a garnish of fresh berries if desired.
- Dust with powdered sugar and serve with a garnish of fresh berries if desired.
Tips & Notes:
- Room temperature butter, eggs and ricotta are best. They are easier to incorporate when at room temperature and will give you a fluffier texture to your cake.
- Put your cake pan on a baking sheet in the oven. If your springform cake leaks at all the baking sheet will catch any spillage.
- Instead of lemons, use orange for another delicious ricotta cake variation.
- Instead of vanilla extract you can also use almond extract.
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Nutrition Facts:
Beth says
This was delicious. Perfect lemon flavor.