This recipe creates a light, moist, and incredibly flavorful Lemon Ricotta Cake. The combination of creamy ricotta cheese and bright lemon zest and juice results in a tender crumb and a refreshing citrusy taste. It’s a relatively simple cake to make and is often enjoyed dusted with powdered sugar or with a light glaze.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 cup whole milk ricotta cheese
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round springform pan. You can also line the bottom with parchment paper for easier removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice. The batter might look slightly curdled at this point, which is normal due to the acidity of the lemon juice.
- Incorporate Ricotta Cheese: Add the ricotta cheese to the batter and mix until just combined and smooth.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour into Pan: Pour the batter into the prepared springform pan and spread evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and set.
- Cool: Let the cake cool in the pan for 15-20 minutes before releasing the springform ring. Transfer the cake to a wire rack to cool completely.
Optional Glaze:
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until you reach a smooth, pourable consistency. Add more lemon juice if needed to thin it out.
- Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top.
Tips and Notes:
- Ricotta Cheese: Use whole milk ricotta cheese for the best moisture and flavor. Make sure it’s well-drained if it seems very watery.
- Lemon Flavor: Adjust the amount of lemon zest and juice to your preference for a more or less intense lemon flavor.
- Don’t Overmix: Overmixing the batter after adding the flour can develop the gluten and result in a tougher cake.
- Cooling Time: Allow the cake to cool completely before slicing to prevent it from crumbling.
- Storage: Store leftover lemon ricotta cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Enjoy this bright and delicious Lemon Ricotta Cake!