A light, moist, and flavorful cake with a delicate crumb and a bright lemon flavor. The ricotta cheese adds a creamy texture, making it extra special.
Ingredients:
- For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (250g) whole milk ricotta cheese
- 1/4 cup (60ml) fresh lemon juice
- Zest of 2 lemons
- Optional for Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan or a 9-inch round cake pan. If using a standard cake pan, line the bottom with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar:
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet Ingredients:
- In a separate bowl, combine the ricotta cheese, lemon juice, and lemon zest.
- Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the ricotta mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before removing it and placing it on a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice or powdered sugar to achieve your desired consistency.
- Glaze the Cake (Optional):
- Once the cake is completely cool, drizzle the glaze over the top.
- Serve:
- Slice and enjoy your delicious lemon ricotta cake!
Tips and Variations:
- For a more intense lemon flavor, add a few drops of lemon extract to the batter.
- You can use part whole wheat flour for a nuttier flavor.
- Add fresh berries on top of the glaze. Blueberries and raspberries pair especially well with lemon.
- Dust with powdered sugar instead of doing the glaze.
- Ensure that the ricotta is a whole milk ricotta, for the best moisture content.
Enjoy baking!